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
Scale
- 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