Who can resist the classic charm of cherry pie? Now, imagine that beloved dessert transformed into perfectly portable, single-serving mini pies! These Mini Cherry Pies are flaky, buttery, and filled with luscious cherry goodness—ideal for summer picnics, family gatherings, or just treating yourself to your very own pie.
With just a few simple ingredients and about an hour of baking time, you’ll have a batch of these irresistible treats ready to enjoy or share.
Ingredients
For the Crust:
- 1 package (2 9-inch) store-bought pie crust (or homemade if you prefer)
For the Filling:
- 2 cups cherry pie filling (store-bought or homemade)
For the Topping:
- 1 egg white, lightly beaten (for a shiny golden crust)
- Sugar, for sprinkling
Equipment Needed
- Muffin tin (10–11 cups)
- Cookie cutter or glass (3½–4 inches diameter)
- Knife or pizza cutter
- Pastry brush
Instructions
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Lightly grease your muffin tin to ensure the pies come out easily. - Cut the Dough:
Unroll one pie crust on a clean surface. Using a cookie cutter or glass rim, cut out circles about 3½ to 4 inches wide. Repeat with the second crust. - Form Mini Crusts:
Gently press each dough circle into a muffin cup, pushing it up the sides to form a mini pie shell. - Fill the Pies:
Spoon cherry pie filling into each shell, filling about two-thirds full to allow space for bubbling. - Add a Lattice Top (Optional):
Roll out leftover dough and slice thin strips (¼–⅓ inch). Weave strips into a lattice pattern and place over the filling. Seal and trim the edges neatly. - Brush and Sugar:
Brush the tops with beaten egg white and sprinkle lightly with sugar for sparkle and sweetness. - Bake:
Bake for 25–30 minutes until the crust is golden and the filling bubbles. - Cool and Serve:
Allow pies to cool in the tin for 15–20 minutes before gently removing. Serve warm or at room temperature.
Tips for Success
- Keep Dough Cool: Warm dough is tricky to handle. Chill briefly if it becomes too soft.
- Prevent Soggy Bottoms: Sprinkle a pinch of flour or sugar inside each crust before filling to soak up extra moisture.
- Flavor Boost: Add a dash of cinnamon or almond extract to the filling for a unique twist.
- Perfect Lattice: Use chilled dough and a ruler for even strips and neat weaving.
- Check Doneness: Golden crust and bubbling filling mean they’re ready!
Variations to Try
- Blueberry Mini Pies: Swap cherry filling for blueberry for a fresh change.
- Peach Delight: Use peach filling with a sprinkle of cinnamon.
- Chocolate-Cherry: Mix a few chocolate chips into the cherry filling for extra indulgence.
Serving Suggestions
- Serve warm with whipped cream or vanilla ice cream.
- Arrange on a pretty platter for parties.
- Wrap individually for easy picnic snacks.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze baked pies for up to a month. Thaw in the fridge and reheat before serving.
Why Mini Cherry Pies Are a Must-Bake
These Mini Cherry Pies capture all the nostalgia and flavor of classic cherry pie but in a convenient, fun-sized form. They’re quick, customizable, and perfect for any occasion—whether you’re hosting a crowd or indulging solo. Grab your ingredients and bake up these charming little treats. Every bite is pure happiness!