Ingredients:

- 2 sheets of pre-made pie crust

- 1 cup of fresh or frozen cherries

- 1 tablespoon of sugar

- 1 tablespoon of cornstarch

- 1 teaspoon of lemon juice

- 1 tablespoon of olive oil

- Pinch of salt

- Pinch of cinnamon

- Pinch of nutmeg

- 1 egg, beaten (for egg wash)

Direction:

1. Preheat your oven to 375°F (190°C).

2. In a small saucepan, combine the cherries, sugar, cornstarch, lemon juice, olive oil, salt, cinnamon, and nutmeg over medium heat. Stir constantly until the cherries have softened and the mixture has thickened, about 5-7 minutes.

3. While the cherry filling is cooking, roll out the pie crusts on a floured surface. Use a cookie cutter or a knife to cut out 6-8 circles (depending on the size of your pie dish) from each sheet of pie crust.

4. Grease a muffin tin or small pie dishes with olive oil. Place one circle of pie crust into each cavity, pressing down gently to fit the shape.

5. Once the cherry filling is ready, spoon it into each pie crust, filling them about 3/4 full.

6. Take the remaining pie crust circles and cut them into thin strips using a knife or a pastry cutter. Lay the strips over the top of the cherry filling in a lattice pattern.

7. Brush the top of the pies with the beaten egg wash, making sure to cover all of the crust.

8. Place the pies in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

9. Let the pies cool for a few minutes before removing them from the muffin tin or pie dishes. Serve warm and enjoy your delicious cherry lattice pies!