Description
Delight in these easy homemade mini cherry pies featuring a flaky, buttery crust filled with a sweet-tart cherry mixture. Perfectly sized for parties or holiday gatherings, these bite-sized desserts combine fresh or canned cherries with subtle hints of vanilla and almond, baked to golden perfection.
Ingredients
Pie Crust
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup unsalted butter, cold and cubed
- 4–6 tablespoons ice water
Filling
- 2 cups cherry pie filling (fresh or canned)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ¼ teaspoon cinnamon (optional)
- ¼ teaspoon almond extract (optional)
Egg Wash
- 1 large egg
Instructions
- Prepare the Dough: In a mixing bowl, combine 2 cups flour and ½ teaspoon salt. Cut in ¾ cup cold cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add 4–6 tablespoons ice water, mixing lightly until a dough forms. Do not overwork. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
- Make the Filling: In a second bowl, combine 2 cups cherry pie filling with 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 teaspoon lemon juice, and optional ¼ teaspoon cinnamon and ¼ teaspoon almond extract. Mix gently and let it sit while the dough chills.
- Roll and Shape the Crust: On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cutter slightly larger than your muffin tin cavities, cut out circles. Gently press the circles into a greased muffin tin or mini tart pans to form mini crusts.
- Fill the Pies: Spoon the cherry filling evenly into each dough-lined cavity without overfilling. Roll out remaining dough and cut thin strips to create lattice tops or cut smaller circles to cover the pies. Place the tops over the filling, sealing edges carefully.
- Apply Egg Wash and Vent: Beat 1 large egg and brush over the crust tops for shine and golden color. Cut small vents in the tops to allow steam to escape while baking.
- Bake: Preheat the oven to 375°F (190°C). Bake the mini cherry pies for 25–30 minutes, or until crusts are golden brown and filling is bubbly.
- Cool: Remove pies from the oven and let them cool in the pan for 10 minutes. Carefully transfer to a cooling rack to cool completely before serving or storing.
Notes
- You can use store-bought pie dough to save preparation time.
- Adjust sugar and extracts to suit your taste or based on the sweetness of the cherries used.
- Be careful not to overfill the crust to prevent filling overflow during baking.
- Chilling the dough before rolling helps maintain a flaky texture.
- Mini pies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for longer freshness.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
