Mini Cherry Pies are a delightful and easy treat that everyone in the family will love! With a crispy crust filled with sweet cherry goodness, these little pies are perfect for any occasion. They remind me of warm summer days and make for a great dessert.
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Why Make This Recipe
If you’re looking for a quick and simple dessert to impress your guests or to enjoy with family, Mini Cherry Pies are the way to go. They are easy to make with store-bought pie crust and can be ready in no time. Plus, who can resist the aroma of fresh-baked cherry pies filling the kitchen? You’ll find this recipe is perfect for weekends or any day of the week!
How to Make Mini Cherry Pies
Ingredients:
- 1 package (2 9-inch) store-bought pie crusts
- 2 cups cherry pie filling
- 1 egg white, slightly beaten
- Sugar for sprinkling
Directions:
- Preheat the oven to 350°F (175°C) and grease a muffin tin. Set it aside as you prepare your mini pies.
- Unroll one pie crust onto a flat surface. Using a cookie cutter or the rim of a glass or bowl, cut out 3 1/2 to 4-inch circles.
- Place each circle into the muffin tin cavity, pressing it down into the bottom and up the sides to form little pie shells.
- Fill each crust with the cherry pie filling, about 2/3 full.
- If you want a stylish lattice top, cut thin strips of dough (about 1/4 to 1/3 inch wide) from the second pie crust using a knife or pizza cutter. Weave the strips together to create a lattice pattern on top of the filling. Press the edges slightly to seal and trim any excess dough.
- Brush the tops of the mini pies with the whisked egg white and sprinkle a little sugar on top for that golden finish.
- Bake in the oven for 25-30 minutes, or until the crusts are lightly golden and the filling is bubbling.
- Once baked, let the pies cool in the pan for at least 15-20 minutes.
- Carefully run a knife around the edges of each pie to loosen them and gently lift them out of the pan.
How to Serve Mini Cherry Pies
These mini pies are best served warm or at room temperature. They can be enjoyed on their own or with a scoop of vanilla ice cream on top for an extra treat. Don’t forget to add a dollop of whipped cream if you like!
How to Store Mini Cherry Pies
To store your mini cherry pies, place them in an airtight container. They can be kept at room temperature for up to 2 days, or you can refrigerate them for longer freshness. Just make sure they’re cool before sealing!
Tips to Make Mini Cherry Pies
- If you’re short on time, use pre-made cherry pie filling for even faster prep.
- Experiment with different fruits like blueberries or apples for a delicious twist.
- Don’t skip the sugar sprinkle on top; it adds a nice touch of sweetness!
Variation
You can make a variety of these mini pies by changing the filling. Try other fruits like strawberries, blueberries, or even a mix of berries. The crusts can also be flavored with spices like cinnamon for added warmth.
Mini Cherry Pies
Ingredients
- 1 package 2 9-inch store-bought pie crusts
- 2 cups cherry pie filling
- 1 egg white slightly beaten
- Sugar for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin. Set it aside as you prepare your mini pies.
- Unroll one pie crust onto a flat surface. Using a cookie cutter or the rim of a glass or bowl, cut out 3 1/2 to 4-inch circles.
- Place each circle into the muffin tin cavity, pressing it down into the bottom and up the sides to form little pie shells.
- Fill each crust with the cherry pie filling, about 2/3 full.
- If you want a stylish lattice top, cut thin strips of dough (about 1/4 to 1/3 inch wide) from the second pie crust using a knife or pizza cutter. Weave the strips together to create a lattice pattern on top of the filling. Press the edges slightly to seal and trim any excess dough.
- Brush the tops of the mini pies with the whisked egg white and sprinkle a little sugar on top for that golden finish.
- Bake in the oven for 25-30 minutes, or until the crusts are lightly golden and the filling is bubbling.
- Once baked, let the pies cool in the pan for at least 15-20 minutes.
- Carefully run a knife around the edges of each pie to loosen them and gently lift them out of the pan.
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FAQs
1. Can I use homemade pie crust instead of store-bought?
Yes! If you have a favorite pie crust recipe, feel free to use it for even more flavor.
2. How can I prevent the pie filling from bubbling over?
Make sure not to overfill the crusts. Filling them about 2/3 full helps avoid spills.
3. Can I freeze Mini Cherry Pies?
Absolutely! You can freeze them before baking or after they’ve cooled. Just thaw and bake when you want to enjoy them!
Now it’s time to gather your ingredients and start baking these scrumptious Mini Cherry Pies. You won’t regret it!
