Pre heat oven to 425F. Remove the dough from the refrigerator and packaging to come up to room temperature
In a small saucepan heat the cherries and sprinkles with sugar. Stir in lemon juice. Mix the cornstarch with water and pour into the fruit. Simmer 2-4 minutes until thick and glossy. Let cool slightly before adding to the pies
Repeat the same steps with the frozen mixed berries
For the apples, peel and chop the apples into small cubes. Add the apples to a small saucepan with lemon juice, sugar and cinnamon. Cook 4-5 minutes so the apples soften. Stir cornstarch into 2 tbsp of water and add it to the fruit. Cook another 2-3 minutes until thick and glossy. Cool 5-10 minutes before adding to pies
Roll the dough out over the muffin tray. Using a second muffin tray push down gently on the dough to make shallow pie pockets. Use the fluted cookie cutter to cut the edges of the dough
Add about 1-2 tbsp of fruit to each pie
Using the left over dough and lattice cutter create lattices for the apple and cherry pies
Brush the lattice with olive oil or egg wash to help them brown
In a small bowl combine the ingredients for the crumble topping of the mixed berry pie
Bake for about 22 minutes until the crust on all the pies is golden brown
Let them cool about 5 minutes before removing from the pan
