Mini Cherry Pies are the perfect individual dessert option, offering a sweet and tangy burst of flavor in every bite, ideal for celebrations or a delightful treat.
Key Ingredients for Mini Cherry Pies
- 1 sheet (about 9-10 ounces) refrigerated pie crust, thawed
- 1 (21-ounce) can cherry pie filling
- 1 tablespoon butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
How to Make Mini Cherry Pies
These adorable Mini Cherry Pies are surprisingly simple to whip up, delivering the classic homemade pie experience without the fuss. In under 35 minutes, you can transform a few basic ingredients into incredibly satisfying individual desserts that are bursting with sweet cherry goodness, perfect for any occasion.
Step-by-Step Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray or butter to prevent the mini cherry pies from sticking.
- Cut the Pie Crust: Unroll the thawed pie crust onto a lightly floured surface. Using a round cookie cutter (about 3.5 to 4 inches in diameter), cut out 12 circles from the pie crust. You may need to gently re-roll the scraps to get all 12 circles.
- Line the Muffin Tin: Carefully press each pie crust circle into the openings of the prepared muffin tin, gently guiding the dough up the sides to form a cup. Don’t worry if the edges are a bit uneven; this adds to the homemade charm of your mini cherry pies.
- Fill the Pies: Spoon the canned cherry pie filling evenly into each of the pie crust cups. Aim for about 2-3 tablespoons of filling per pie. Distribute the small pieces of butter on top of the cherry filling in each pie. This butter will melt and add a richness to the filling as the pies bake.
- Create the Tops (Optional but Recommended): If you want a more traditional pie look, you can use any remaining pie crust scraps. Roll them out thinly and cut out smaller circles or strips to place on top of the cherry filling, creating a lattice or simple top crust. You can also cut out decorative shapes like leaves or hearts.
- Egg Wash and Sugar: In a small bowl, whisk the beaten egg. Lightly brush the edges of the pie crust and any top crusts with the egg wash. This will give the mini cherry pies a beautiful golden-brown sheen as they bake. Sprinkle the tops generously with granulated sugar for a delightful crunch and sweetness.
- Bake to Perfection: Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the crust is golden brown and the cherry filling is bubbly. Keep an eye on them towards the end of the baking time to ensure the crust doesn’t burn.
- Cool and Serve: Once baked, carefully remove the muffin tin from the oven. Let the mini cherry pies cool in the tin for about 5-10 minutes. This allows them to set slightly. Then, gently loosen the edges of the pies with a knife or spatula and carefully remove them from the muffin tin to a wire rack to cool completely. For best results, allow them to cool before serving.
Why You’ll Love This Mini Cherry Pies
You’ll adore these mini cherry pies for their charming individual portions and incredibly vibrant cherry flavor that bursts with every bite. Unlike larger pies that can sometimes be a bit intimidating to cut, these are perfectly portioned, making them ideal for parties or simply enjoying a single, delightful treat. The convenience of using canned pie filling cuts down on prep time significantly, offering a cost-saving homemade dessert option that rivals bakery versions. Plus, the subtle tartness of the cherries beautifully complements the flaky, buttery crust.
Imagine the joy of biting into a warm, bubbling mini cherry pie, the sweet-tart cherry filling mingling with the crisp crust – it’s pure dessert bliss! They’re wonderfully versatile, perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent touch. If you’ve ever enjoyed a slice of classic cherry pie, you’ll find these mini versions just as (if not more!) satisfying, offering concentrated deliciousness in each little package. Don’t wait – gather your ingredients and bake up these delightful mini cherry pies today!
Storing and Reheating Tips
Properly storing your mini cherry pies is key to enjoying their flaky crust and delicious filling for days to come. Once completely cooled, store any leftover mini cherry pies in an airtight container at room temperature for up to 2 days. If you plan to keep them longer, refrigerate them in an airtight container for up to 4-5 days. For longer storage, you can also freeze the cooled mini cherry pies. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep in the freezer for up to 2-3 months.
To reheat your mini cherry pies, whether from the refrigerator or freezer, preheat your oven to 300°F (150°C). If reheating from the refrigerator, place the pies on a baking sheet and warm for about 5-8 minutes, or until heated through. If reheating from frozen, the baking time will be longer, around 12-18 minutes, or until the filling is bubbly and the crust is warmed. Avoid reheating in the microwave, as this can make the crust soggy.
Final Thoughts
These mini cherry pies offer a delightful and accessible way to enjoy a classic dessert. Their individual size and easy preparation make them a foolproof choice for any occasion, so why not give them a try and fill your home with their irresistible aroma?
Mini Cherry Pies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray or butter to prevent the mini cherry pies from sticking.
- Unroll the thawed pie crust onto a lightly floured surface. Using a round cookie cutter (about 3.5 to 4 inches in diameter), cut out 12 circles from the pie crust. You may need to gently re-roll the scraps to get all 12 circles.1 sheet refrigerated pie crust
- Carefully press each pie crust circle into the openings of the prepared muffin tin, gently guiding the dough up the sides to form a cup. Don’t worry if the edges are a bit uneven; this adds to the homemade charm of your mini cherry pies.1 sheet refrigerated pie crust
- Spoon the canned cherry pie filling evenly into each of the pie crust cups. Aim for about 2-3 tablespoons of filling per pie. Distribute the small pieces of butter on top of the cherry filling in each pie. This butter will melt and add a richness to the filling as the pies bake.1 (21-ounce) can cherry pie filling, 1 tablespoon butter
- If you want a more traditional pie look, you can use any remaining pie crust scraps. Roll them out thinly and cut out smaller circles or strips to place on top of the cherry filling, creating a lattice or simple top crust. You can also cut out decorative shapes like leaves or hearts.1 sheet refrigerated pie crust
- In a small bowl, whisk the beaten egg. Lightly brush the edges of the pie crust and any top crusts with the egg wash. This will give the mini cherry pies a beautiful golden-brown sheen as they bake. Sprinkle the tops generously with granulated sugar for a delightful crunch and sweetness.1 large egg, 1 tablespoon granulated sugar
- Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the crust is golden brown and the cherry filling is bubbly. Keep an eye on them towards the end of the baking time to ensure the crust doesn’t burn.
- Once baked, carefully remove the muffin tin from the oven. Let the mini cherry pies cool in the tin for about 5-10 minutes. This allows them to set slightly. Then, gently loosen the edges of the pies with a knife or spatula and carefully remove them from the muffin tin to a wire rack to cool completely. For best results, allow them to cool before serving.