Imagine this: golden, flaky pastry pockets, warm from the oven, oozing with juicy cherry filling and just the right touch of sweetness. Now imagine biting into one, and the buttery crust gives way to a tangy, luscious center that tastes like summer memories. Heavenly, right?
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These Mini Cherry Pies are the kind of treat that makes you feel like a baking rockstar without having to be a pastry chef. They’re charming, fun, and ridiculously satisfying. Whether you’re planning a picnic, a brunch spread, or just need a cheerful dessert to brighten up your week, trust me—this one’s a game-changer.
Let’s dive into the details that make these little pies the delightful bites they are.
Why You’ll Love Delightful Mini Cherry Pies
Versatile: Perfect for any occasion—from Sunday brunch to a sweet little “just because” moment. These pies are portable and elegant enough for a party, yet cozy and casual enough for a quiet evening treat.
Budget-Friendly: No need for anything fancy. Most of the ingredients are likely already in your pantry or fridge. A great way to make the most of simple staples and turn them into something spectacular.
Quick and Easy: You don’t need a rolling pin and hours of prep time. These come together quickly and are super beginner-friendly. Plus, the individual size means faster baking and less waiting around.
Customizable: Feel like adding a hint of almond extract? Want to throw in a few blueberries or dark chocolate chips? Go for it. These pies are just as playful as they are delicious.
Crowd-Pleasing: Everyone loves a handheld dessert. These little guys are guaranteed to disappear fast—kids and adults alike will be reaching for seconds.
Ingredients in Delightful Mini Cherry Pies
Here’s the magic of these pies—they’re made with just a few pantry staples, but the flavor is out of this world. Let’s break it down:
Pie Dough or Store-Bought Pastry: The golden, buttery base that holds it all together. Homemade or store-bought, go with whatever makes your life easier.
Cherry Pie Filling: The juicy, sweet-tart heart of the recipe. You can use canned for convenience or homemade if you’re feeling fancy.
Egg (for Egg Wash): Gives your pies that beautiful golden finish with a slight sheen. It’s the baker’s finishing touch.
Sugar (for Sprinkling): A light dusting before baking adds sparkle and a little extra crunch.
Vanilla Extract (optional): Adds warmth and depth to the filling if you’re making it from scratch.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 375°F (190°C). This ensures your pies bake evenly and get that perfect golden crust.
Prepare the Filling (if making from scratch): In a saucepan, combine cherries, sugar, cornstarch, and vanilla. Cook over medium heat until thickened and glossy. Let cool slightly.
Roll and Cut the Dough: On a lightly floured surface, roll out your dough and use a cookie cutter or glass to cut out circles. You’ll need an even number—half for the bottoms, half for the tops.
Assemble the Pies: Spoon a bit of cherry filling onto half of the dough circles. Top with the remaining circles and gently press the edges to seal. Use a fork to crimp for that classic pie look.
Egg Wash and Sprinkle: Brush the tops with a beaten egg and sprinkle with sugar. This adds shine and a lovely crunch.
Bake to Perfection: Place the pies on a parchment-lined baking sheet and bake for 18–22 minutes, or until golden brown and bubbling.
Cool and Enjoy: Let them cool slightly before diving in. The filling will be molten-hot right out of the oven—but oh-so worth the wait.
How to Serve Delightful Mini Cherry Pies
These sweet little hand pies are as fun to serve as they are to eat. Here are a few ways to make them shine:
Whipped Cream or Ice Cream: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.
Dusting of Powdered Sugar: For a picture-perfect finish, sift a little powdered sugar over the top just before serving.
With Coffee or Tea: These are the perfect companion to your afternoon cup. Serve with coffee or tea for an elegant yet cozy treat.
As Part of a Dessert Board: Pair with other mini desserts like brownies, cookies, or fruit skewers for a gorgeous, crowd-pleasing display.
Additional Tips
Chill the Dough: If your dough becomes too soft to work with, pop it in the fridge for 10 minutes. Cold dough bakes up flakier and is easier to handle.
Seal Well: Make sure your edges are sealed tight to prevent filling leaks. A fork works wonders here!
Use a Muffin Tin: Want perfect pie shapes? Press the bottom dough circles into a muffin tin to help hold their shape while baking.
Flavor Twist: Add a little cinnamon or almond extract to the cherry filling for a fun flavor boost.
Storage Tips: Store leftovers in an airtight container at room temp for 1–2 days, or refrigerate for longer freshness.
Reheat Gently: Pop in the oven for a few minutes to revive that crisp crust—microwaving works in a pinch but may soften the pastry.
FAQ Section
Q1: Can I use frozen cherries instead of canned filling?
A1: Absolutely! Just be sure to thaw and drain them first, then simmer with sugar and a thickener to create your own filling.
Q2: Can I make these mini pies ahead of time?
A2: Yes! Assemble them and freeze unbaked. Bake directly from frozen—just add a few extra minutes to the baking time.
Q3: How do I store leftovers?
A3: Keep them in an airtight container for up to 3 days at room temperature or 5 days in the fridge. Reheat before serving if desired.
Q4: Can I freeze these pies?
A4: You sure can! Wrap each one in plastic wrap and freeze in a sealed bag or container for up to 2 months.
Q5: What if I don’t have a cookie cutter?
A5: Use a glass or small bowl to cut out your circles. Get creative with shapes—it doesn’t have to be perfect!
Q6: Can I use puff pastry instead of pie dough?
A6: Definitely! Puff pastry will make them extra flaky and airy. Just adjust the bake time slightly and keep an eye on them.
Q7: How do I avoid soggy bottoms?
A7: Make sure the filling isn’t too watery and don’t overfill. Also, baking on the lower rack can help crisp the bottoms.
Q8: What’s a good egg wash substitute?
A8: You can use milk or cream for a golden finish if you’re out of eggs—or even melted butter for extra flavor.
Q9: Can I use other fruit fillings?
A9: Yes! Blueberries, apples, or even peaches work beautifully in this recipe. Just adjust the sweetness and spices accordingly.
Q10: Can I double the recipe?
A10: Totally! These freeze and reheat well, so making a big batch is a smart move—especially for parties or gifting.
Final Thoughts
These Delightful Mini Cherry Pies are the kind of recipe that makes you feel all warm and fuzzy inside. They’re sweet, simple, and full of charm—just like a handwritten note or your favorite cozy sweater. Whether you’re sharing them or keeping them all to yourself (no judgment!), these little pies are bound to become a go-to in your kitchen.
Print
Delightful Mini Cherry Pies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Delightful Mini Cherry Pies are the perfect bite-sized dessert, featuring a sweet and tart cherry filling in a flaky crust, topped with a sweet egg wash and sugar for a golden finish.
Ingredients
- For the Crust:
- 1 package (2 9-inch) store-bought pie crust
- For the Filling:
- 2 cups cherry pie filling
- For the Topping:
- 1 egg white, slightly beaten
- Sugar for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin or use mini pie pans.
- Roll out the pie crust on a lightly floured surface. Use a round cutter to cut circles large enough to fit in the muffin cups, then press them into the muffin tin.
- Fill each crust with 2-3 tablespoons of cherry pie filling, ensuring they are evenly distributed.
- Top each pie with a second circle of pie crust, sealing the edges by pressing them with a fork or crimping them with your fingers.
- Brush the tops of each mini pie with the slightly beaten egg white, then sprinkle with sugar.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the mini pies cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
- For a more homemade touch, you can make your own pie crust from scratch.
- These pies can be frozen before baking. Just bake from frozen, adding a few extra minutes to the cook time.
- Feel free to substitute with other fruit fillings, such as blueberry or apple.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 16g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg