|Unbaked double crust||1|
|Canned crushed pineapple in its own juice||2 Cup (32 tbs), drained|
|Juice from crushed pineapple||2 Teaspoon|
|Fresh sweet cherries||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1⁄4 Teaspoon|
Roll out dough into a square.
Cut into eight 5 inch (12 cm) squares.
Arrange dough squares in muffin pans.
Combine remaining ingredients in a bowl.
Divide mixture evenly among the dough squares.
Draw the corners of the squares together over the filling; then pinch the edges together.
Bake at 425°F (220°C) for 20 to 25 minutes or until golden brown.