Mini Cherry Pies are the perfect bite-sized dessert, featuring flaky crusts filled with sweet and tangy cherry pie filling. These adorable treats are ideal for parties, picnics, or whenever you want a portion-controlled version of the classic cherry pie.
Why You’ll Love This Recipe
- Portable and Adorable: These pies are individually portioned and great for on-the-go snacking.
- Easy to Make: Simple ingredients and a muffin tin make this recipe beginner-friendly.
- Customizable: Use homemade or store-bought filling and crust, and add fun toppings or designs.
- Perfect for Any Occasion: Great for holidays, potlucks, or casual family desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pie crust (store-bought or homemade)
- Cherry pie filling (store-bought or homemade)
- Egg (beaten, for egg wash)
- Granulated sugar (for sprinkling)
- Optional: Whipped cream or vanilla ice cream for serving
Directions
- Preheat the Oven: Set your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- Prepare the Crust: Roll out the pie crust on a lightly floured surface. Use a round cutter (about 4 inches in diameter) to cut out circles for the pie bases. Gently press each circle into a muffin tin cup.
- Fill with Cherry Filling: Spoon 1-2 tablespoons of cherry pie filling into each crust. Avoid overfilling to prevent spills during baking.
- Add a Top Crust: Use the remaining dough to create a lattice top, solid cover, or decorative shapes. Press the edges to seal.
- Egg Wash and Sugar: Brush the tops with beaten egg and sprinkle with sugar for a golden, sparkly finish.
- Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pies to cool in the tin for 10 minutes before transferring to a wire rack. Serve warm or at room temperature with whipped cream or ice cream, if desired.
Servings and Timing
- Servings: Makes about 12 mini pies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Mixed Berry Pies: Substitute cherry pie filling with a mix of blueberries, raspberries, and blackberries.
- Chocolate Cherry: Add a few chocolate chips to the filling for a rich twist.
- Crumble Topping: Replace the top crust with a mixture of butter, brown sugar, and oats for a streusel topping.
- Gluten-Free: Use a gluten-free pie crust for a celiac-friendly option.
Storage/Reheating
- Room Temperature: Store leftover pies in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezer: Freeze unbaked or baked pies for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Warm in the oven at 350°F (175°C) for 5-7 minutes or in the microwave for 20 seconds.
FAQs
1. Can I use puff pastry instead of pie crust?
Yes, puff pastry works well and will result in a flakier texture.
2. Can I make the filling from scratch?
Absolutely! Combine fresh or frozen cherries with sugar, cornstarch, and a splash of lemon juice in a saucepan and cook until thickened.
3. How do I prevent the pies from sticking to the tin?
Ensure the muffin tin is greased or use paper liners for easy removal.
4. Can I use canned cherries instead of pie filling?
Yes, but you’ll need to sweeten and thicken them with sugar and cornstarch.
5. Can I make these ahead of time?
Yes, prepare and store them in the fridge or freeze until ready to bake or reheat.
6. How do I ensure the bottom crust isn’t soggy?
Pre-bake the crust for 5 minutes before adding the filling to keep it crisp.
7. Can I make these in a mini tart pan instead of a muffin tin?
Yes, mini tart pans work perfectly and create a slightly different presentation.
8. What other toppings can I add?
Try slivered almonds, powdered sugar, or a drizzle of glaze for added flair.
9. Can I use premade pie crust?
Yes, store-bought crusts save time and work just as well as homemade.
10. Are these pies best served warm or cold?
They’re delicious both ways, but serving them warm with a scoop of vanilla ice cream is especially delightful.
Conclusion
Mini Cherry Pies are a delightful way to enjoy a classic dessert in a convenient, handheld size. With their buttery crusts, sweet cherry filling, and endless customization options, these mini pies are sure to be a hit with everyone. Try this recipe today for a treat that’s as fun to make as it is to eat!
Print
Mini Cherry Pie Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Cherry Pies are the perfect bite-sized dessert, featuring a flaky, buttery crust and a sweet, tangy cherry filling. Perfect for parties, picnics, or a fun baking project, they’re easy to make and even easier to enjoy!
Ingredients
For the Crust:
- 1 1/4 cups (155g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and diced
- 3–4 tablespoons ice water
For the Cherry Filling:
- 2 cups (300g) pitted cherries (fresh or frozen)
- 1/4 cup (50g) granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for extra flavor)
For Assembly:
- 1 egg, beaten (for egg wash)
- Coarse sugar (optional, for sprinkling)
Instructions
1. Make the Crust:
- In a large bowl, whisk together the flour and salt.
- Add the cold, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Cherry Filling:
- In a medium saucepan, combine the cherries, sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and bubbles (about 5–7 minutes).
- Remove from heat and stir in the vanilla and almond extracts. Let cool completely.
3. Roll Out the Dough:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with cupcake liners.
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Use a 3–4 inch round cutter to cut circles of dough. Press each circle into the muffin tin cups.
4. Assemble the Mini Pies:
- Spoon about 1–2 tablespoons of cherry filling into each crust.
- Use remaining dough to create lattice tops, cut out decorative shapes, or simply cover with another circle of dough, sealing the edges with a fork.
- Brush the tops with beaten egg and sprinkle with coarse sugar if desired.
5. Bake:
- Bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pies to cool in the muffin tin for 10 minutes before carefully removing to a wire rack.
6. Serve:
- Serve warm or at room temperature. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- Substitute canned cherry pie filling for a quicker version.
- The dough can be made ahead and stored in the fridge for up to 2 days or frozen for 1 month.
- For a gluten-free version, use a gluten-free pie crust mix.