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.
Notes
Store leftover mini cherry pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4-5 days. Freeze for up to 2-3 months. To reheat, use a preheated oven at 300°F (150°C). Avoid microwaving.
