Description
These Mini Cherry Pies are a delightful handheld dessert, perfect for any occasion. Made with flaky refrigerated pie crusts and filled with sweet cherry pie filling, these bite-sized treats are easy to prepare and baked to golden perfection. A simple egg wash and sprinkle of sugar gives the crusts a beautiful shine and crunch. Ideal for serving at parties or enjoying as a quick sweet snack.
Ingredients
Scale
Pie Filling and Crust
- 1 (21-ounce) can cherry pie filling
- 1 box refrigerated pie crusts (2 crusts, thawed)
- Flour for dusting
Topping
- 1 egg (beaten for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Preheat and Prepare Dough: Preheat the oven to 375°F (190°C). Lightly flour a clean surface and unroll the thawed pie crusts. Using a 3.5 to 4 inch round cutter, cut out approximately 12 dough circles for pie shells.
- Form Pie Shells: Gently press half of the dough circles into the cups of a greased muffin tin, shaping them to form mini pie shells.
- Fill Pies: Spoon 1 to 2 tablespoons of cherry pie filling into each prepared dough shell, distributing evenly.
- Top Pies: Cover each filled shell with the remaining dough circles or cut the dough into strips to create a lattice design. Press the edges gently to seal each mini pie.
- Apply Egg Wash and Sugar: Brush the tops with the beaten egg wash to enhance browning and shine, then sprinkle with granulated sugar for a sweet finish.
- Bake: Bake the mini pies in the preheated oven for 18 to 22 minutes, or until the crusts turn golden brown and the filling is bubbly.
- Cool: Remove from oven and let the pies cool in the muffin tin for 10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- These mini pies can be made ahead and stored in an airtight container for up to 3 days.
- For extra flavor, add a dash of almond extract to the cherry pie filling before assembling.
- Serve with whipped cream on top for a delicious finish.
