Little Cherry Pies

Adjust oven rack to lowest position. Heat oven to 425 °F. Unroll two pie crusts and cut each into quarters. Line eight (5-inch) individual pie pans with dough, rolling and trimming to fit, letting dough slightly overlap edge of pans. Fold dough under to meet pan edges. In a bowl, mix sugar, cornstarch, and zest. Add cherries, lemon juice, and extract; toss until sugar is moistened. Spoon filling into pie shells. Place bits of butter evenly on filling. Unroll next two crusts. With a pizza cutter, cut them into 1/2-inch-wide strips. Weave 5 strips of dough for each mini-pie, cutting strips to fit each pan in a lattice design over filling; trim ends. Press strip ends to edges of bottom crust. Brush with egg wash, then sprinkle each with a little sugar. Place pies on a baking sheet. Bake 10 minutes. Reduce temperature to 375 °F and bake 30 minutes longer, or until crust is golden and filling is bubbling. Cool completely on a wire rack.