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Homemade mini cherry pies with golden crust cooling on a rack, photographed from above on a white kitchen table with natural light.

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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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

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

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

Method
 

  1. Mix flour, salt, and butter until crumbly. Add ice water until dough forms. Chill 30 minutes.
  2. Combine cherries, sugar, cornstarch, and flavorings. Let sit.
  3. Roll out dough, cut circles, and line muffin tin.
  4. Fill each crust with cherry mixture and add lattice tops.
  5. Brush with egg wash, cut vents, and bake at 375°F for 25–30 mins.
  6. Cool 10 mins in pan, then transfer to rack.
  7. 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.