These mini cherry pies are perfect for BBQ's and potluck dinners. You don't even need silverware or plates to serve them. Just pick one up and take a bite!
Measure out the soy milk and add the vinegar to create homemade buttermilk. Store in the refrigerator.
In a large bowl, whisk together the flours, salt, sugar and cinnamon.
Cut up the butter into small pieces and add it to the bowl. Mix. (Easiest if using a pastry cutter, but I just used a rubber spatula.)
Add the buttermilk and vodka. Mix until the dough starts to stick together. Add water by the tablespoon, if necessary. Divide the dough into 2 balls, wrap each ball in plastic and flatten slightly to form a disc. Refrigerator at least 1 hour or up to two days.
In the meantime, make the filling. In a medium bowl, combine the cherries, lemon juice, sugar, salt, cornstarch, vanilla extract, almond extract and cinnamon.
When the dough is ready, preheat the oven to 400°F (204°C).
Take out one disc of dough and place on a floured workspace. Roll out the dough until it is around ¼-inch thick. Flour a round cutter or top of a glass/jar (about 3½ inches round) and punch out 6 circles. Place the circles in the in an ungreased muffin tin and slightly press down the sides. Gather the scraps and wrap in plastic wrap and store in the freezer. Take out the other disc and repeat the process so that the muffin tin is full. Cut the remaining dough into 48 narrow strips, use the chilled dough in the freezer if necessary.
Divide the filling among the 12 muffin cups. Put four strips on each muffin and weave together in a lattice pattern. Trim and press the edges together to seal each cup.
In a small bowl, whisk egg white and water together and brush over the lattice tops. Sprinkle with raw sugar.
Bake for 30-32 minutes. Cool mini pies on a wire rack for at least 30 minutes before sliding them out of the muffin pan. (I used a knife to prop them up and they easily came out).
Note: If you have extra dough, you can make cinnamon and sugar sticks. Simply cut it into strips, twist into a spiral and lay on a cookie sheet with parchment paper. Combine a bit of sugar and cinnamon, sprinkle on top and bake at 400°F (204°C) until the top is golden brown and the inside well cooked.