Mini Cherry Pies
Easy homemade mini cherry pies with flaky crust and sweet-tart filling — the perfect bite-sized dessert for parties or holidays.
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Servings: 12 mini pies
Calories: 210kcal
Cost: $6 – $8
Equipment
- 1 Muffin tin or mini tart pans For shaping mini pies
- 1 Rolling pin To roll out crust evenly
- 1 Pastry cutter or fork For cutting butter into flour
- 2 Mixing bowls One for dough, one for filling
- 1 Pastry brush For applying egg wash
- 1 Cooling rack To cool pies completely
- – Measuring cups and spoons
- – Parchment paper For easy cleanup
Ingredients
Pie Crust
- 2 cups all-purpose flour for pie crust
- ½ teaspoon salt enhances flavor
- ¾ cup unsalted butter cold, cubed
- 4–6 tablespoon ice water for dough
Filling
- 2 cups cherry pie filling fresh or canned
- 2 tablespoon granulated sugar adjust to taste
- 1 tablespoon cornstarch thickener
- 1 teaspoon vanilla extract for flavor
- 1 teaspoon lemon juice balances sweetness
- 1 large egg for egg wash
- ¼ teaspoon cinnamon optional
- ¼ teaspoon almond extract optional, enhances cherry flavor
Instructions
- Mix flour, salt, and butter until crumbly. Add ice water until dough forms. Chill 30 minutes.
- Combine cherries, sugar, cornstarch, and flavorings. Let sit.
- Roll out dough, cut circles, and line muffin tin.
- Fill each crust with cherry mixture and add lattice tops.
- Brush with egg wash, cut vents, and bake at 375°F for 25–30 mins.
- Cool 10 mins in pan, then transfer to rack.
- Serve or store once fully cooled.
Notes
You can use store-bought pie dough to save time. Feel free to adjust sugar and extracts to suit your taste or the sweetness of your cherries.
Nutrition
Serving: 80g | Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 30mg | Sodium: 90mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg