Description
These adorable Mini Cherry Pies are the perfect handheld dessert, featuring a flaky golden crust filled with sweet and tangy cherry pie filling. They’re easy to make, great for parties, and ideal for satisfying your pie cravings without making a whole pie!
Ingredients
Units
Scale
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 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 375°F (190°C). Roll out one dough disc on a floured surface to about ⅛-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.