Description
Indulge in these delightful Mini Cherry Pies that are perfect for any occasion. These handheld treats are bursting with sweet cherry filling encased in flaky pie crusts, making them a favorite among both kids and adults alike.
Ingredients
Scale
Pie Filling:
- 1 (21-ounce) can cherry pie filling
Pie Crust:
- 1 box refrigerated pie crusts (2 crusts, thawed)
Additional Ingredients:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
- Flour for dusting
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the crusts: Lightly flour a surface and unroll the pie crusts. Cut out circles using a 3.5–4 inch round cutter.
- Form mini pie shells: Gently press half the dough rounds into greased muffin tin cups.
- Fill pies: Add 1–2 tablespoons of cherry pie filling to each shell.
- Top and bake: Cover with remaining dough circles or create a lattice design. Brush with egg wash, sprinkle with sugar, and bake for 18–22 minutes until golden.
- Cool and serve: Let the mini pies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can store the mini cherry pies in an airtight container for up to 3 days.
- For added flavor, consider incorporating a dash of almond extract to the filling or topping the pies with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 12g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
