To make the Crust

1. Line two baking sheets with parchment paper. Combine flour and salt in a large mixing bowl. Add in the cold butter and shortening. Mix with a pastry blender until butter and shortening are pea-size Add in egg, vinegar, and cold water. Blend until the dough forms a ball. Cut the ball of dough in half. Wrap each ball of dough in parchment paper or saran wrap and press down slightly with the palm of your hand. Place the dough in the refrigerator for 30 minutes.

2. Remove one of the packages of dough from the refrigerator. Flour your surface well before rolling the dough out to about a 12- inch circle and 1/4" thick. Using a 3 1/2- 4" biscuit or cookie cutter, cut out 12 discs. You will need to re-roll the dough to do this. Place six of the discs onto one of the parchment paper-lined baking sheets. Spoon 1 Tablespoon of the cherry pie filling into the center of each disc. Meanwhile, cut a small "x" into the top of the other six discs.

3. Brush the edges of the bottom crusts with the egg wash. Top the bottom crusts with the other discs. Press down the edges to seal using a fork. Brush the tops with more egg wash. Sprinkle with coarse sugar (optional).

4. Place the first batch of mini pies in the refrigerator and remove the other package of dough. Repeat the above steps to create six more mini-pies.

5. Preheat oven to 375. Remove the first batch of mini-pies from the refrigerator and place the second batch in the refrigerator. Bake the first batch for 25-28 minutes or until golden brown. Remove from the oven and allow to cool. Place the second batch in the oven and bake for another 25-28 minutes.