Muffin Tin Cherry Pies

Make cherry pie filling: In a saucepan over medium heat, combine pitted cherries, water, lemon juice, 1/2 cup sugar, and cornstarch. Reduce heat to low and cook, stirring occasionally, 10 to 15 minutes. Spray a muffin tin with nonstick spray. Use rim of glass to cut large circles into pie crust (they should be big enough to line the whole muffin cup). Press crust into muffin tins and up the sides. Spoon over filling until each is full. Roll out remaining scraps of pie crust and slice into lattice strips with a pizza cutter or knife. Make a crosshatch crust; trim excess. Brush tops with milk and sprinkle with remaining sugar. Bake at 350 ° for 23 to 25 minutes. Let cool slightly, then remove from muffin tin and serve.