These adorable Mini Cherry Pies are the perfect combination of sweet and tart flavors, encased in a buttery, flaky crust. These pies are not only delightful to look at but are also easy to make and a hit at parties, picnics, or anytime you crave a sweet treat.
Why Youโll Love This Recipe
- Perfect for Any Occasion: Whether itโs a party, holiday, or a casual dessert, these mini pies are versatile and crowd-pleasing.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
- Portion-Controlled: The individual serving sizes are great for sharing and help prevent overindulgence.
- Customizable: You can easily swap out the filling or adapt the crust to suit your preferences.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Pie crust (store-bought or homemade)
- Cherry pie filling
- Egg wash (egg beaten with a splash of water)
- Granulated sugar (optional, for sprinkling)
Directions
- Preheat your oven to 375ยฐF (190ยฐC).
- Roll out the pie crust on a lightly floured surface. Using a round cutter, cut circles slightly larger than the size of your muffin tin cups.
- Press the circles of dough into the greased muffin tin, forming small pie shells.
- Fill each pie shell with cherry pie filling, being careful not to overfill.
- Use leftover dough to create lattice tops, stars, or other decorative shapes for the pies. Place these on top of the filling.
- Brush the tops with egg wash and sprinkle with granulated sugar if desired.
- Bake for 18-22 minutes, or until the crust is golden brown.
- Let the pies cool in the tin for 5-10 minutes before carefully removing them to cool completely on a wire rack.
Servings and Timing
- Servings: This recipe makes 12 mini pies.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Different Fillings: Try using blueberry, apple, or peach pie filling instead of cherry.
- Crust Alternatives: Swap traditional pie crust for puff pastry for an extra flaky texture.
- Gluten-Free: Use a gluten-free pie crust to make this recipe suitable for those with dietary restrictions.
- Toppings: Add a dollop of whipped cream or a drizzle of chocolate for extra indulgence.
Storage/Reheating
- Storage: Store leftover mini pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freezing: Freeze baked pies in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm the pies in a 350ยฐF (175ยฐC) oven for 8-10 minutes, or until heated through.
FAQs
1. Can I use homemade cherry pie filling?
Absolutely! Homemade cherry pie filling works wonderfully and allows you to control the sweetness and tartness.
2. Can I make these ahead of time?
Yes, you can bake them a day in advance and store them in an airtight container until ready to serve.
3. Do I need to grease the muffin tin?
Yes, greasing the muffin tin ensures that the pies release easily without sticking.
4. Can I use frozen cherries?
If youโre making homemade filling, frozen cherries can be used, but be sure to thaw and drain them first.
5. How do I prevent the filling from bubbling over?
Avoid overfilling the crust and leave a small gap at the top for the filling to expand while baking.
6. What if I donโt have a round cutter?
You can use the rim of a glass or any circular object of the appropriate size.
7. Can I make these without a muffin tin?
Yes, use small ramekins or silicone molds instead.
8. What other decorations can I use for the crust?
Try using cookie cutters for shapes like hearts, leaves, or stars to make the pies festive.
9. Can I make these vegan?
Use a vegan pie crust and substitute the egg wash with a mixture of plant-based milk and a touch of maple syrup.
10. Can I add spices to the filling?
Yes, a pinch of cinnamon or nutmeg can enhance the flavor of the cherry filling.
Conclusion
Mini Cherry Pies are a delightful dessert thatโs easy to make and sure to impress. Their bite-sized nature, flaky crust, and sweet cherry filling make them irresistible. Whether youโre hosting a gathering or satisfying a sweet tooth, this recipe is a must-try. Get creative with fillings and decorations, and enjoy these little bites of joy!
Print
Mini Cherry Pie
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These adorable Mini Cherry Pies are the perfect handheld dessert, featuring a flaky golden crust filled with sweet and tangy cherry pie filling. Theyโre easy to make, great for parties, and ideal for satisfying your pie cravings without making a whole pie!
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6โ8 tbsp ice water
- For the filling:
- 2 cups fresh or canned cherries, pitted
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp almond extract (optional)
- For assembly:
- 1 large egg (for egg wash)
- 1 tbsp milk
- Coarse sugar for sprinkling (optional)
Instructions
- Prepare the crust:
In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes. - Make the filling:
In a medium saucepan, combine cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in almond extract, if using. Let the filling cool completely. - Roll out the dough:
Preheat your oven to 375ยฐF (190ยฐC). Roll out one dough disc on a floured surface to about โ -inch thickness. Use a round cutter (about 3-4 inches) to cut out circles for the mini pies. Roll out the second dough disc for the top crust, cutting smaller circles, lattice strips, or shapes for decoration. - Assemble the pies:
Place the bottom crusts into a greased muffin tin or mini pie pan. Spoon 1-2 tablespoons of cherry filling into each crust. Cover with the top crust, sealing the edges by pinching or crimping with a fork. Cut small slits in the top crust if using solid circles. - Add egg wash:
In a small bowl, whisk together the egg and milk. Brush the egg wash over the pies and sprinkle with coarse sugar if desired. - Bake:
Bake for 20-25 minutes, or until the crust is golden brown. Let the pies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use store-bought pie dough to save time.
- Swap cherries for your favorite pie filling, such as apple or blueberry.
- For a glossy finish, brush with a sugar glaze after baking.
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