Easy Mini Cherry Pie Recipe
Making cherry pie filling from scratch was so easy and delicious, that I kind of went on a cherry pie kick. I had a ton of leftover filling, but no immediate plans on how to use it after I made the Black Forest Cheesecake. But I ended up making this yummy and crazy easy mini cherry pie recipe. I love having a bite sized dessert!
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This recipe was originally published on November 1, 2018 and was republished on February 8, 2021 with updates.
Pie, Pie, Me Oh My! I Love Mini Cherry Pies
Josh is a big fan of cherry pie, and like I’ve mentioned before, I’m always happy to bake something he’ll enjoy! I love sweet treats as much as the next person, but halfway through a giant cake, you start to wish someone else would jump in. I’ve never made a cherry pie from scratch before, but I felt confident I could pull off a mini version.
I wasn’t going to follow a recipe exactly, but I did need to figure out a cooking temperature and a cooking time. After browsing several mini pie recipes, 15 minutes at 350℉ seemed to do the trick! This mini cherry pie recipe is actually pretty darn easy to make. Place your dough circles in a mini muffin tin, fill, top, and bake!
Pie Crust Tips & Tricks
My family recipe for pie crust was definitely my choice for the dough. It’s a super basic pie crust and I use it for anything pie related. If you don’t want to go the homemade route, store bought should be fine too.
I rolled the dough out to 1/4″ thickness, but that seemed a bit too thin. Instead, I would shoot for a tiny bit thicker than that. Then I used the largest cutter in this circle cutter set to punch out the perfect sized disc. Very gently, press the dough circle into the mini cupcake pan. If your crust tears, patch it up with scraps. No one will notice.
Time for the Cherries
It’s the reason we’re all here, right? I used a half batch of my homemade cherry pie filling, but I used frozen cherries since the fresh stuff isn’t in season. It’s a quick and easy recipe, but if you want to do store bought, go for it! To fill the mini pie crusts, add about a tablespoon of the filling.
You should end up with extra pie juice after you’ve filled the crust. Save that! When the mini cherry pies come out of the oven, they won’t look so pretty. Kinda dried out. Boo. But don’t fret! Brush that extra juice over the pies and they will be shiny and pretty again.
How Do I Get Them Out?
I absolutely love my family’s pie crust recipe, but it is a very tender crust that won’t put up with your prying fingers. For the first few mini cherry pies, I gently pried them up with the help of my fingers and a thin spatula. But mostly that just tore up the delicate crust. Luckily, I figured out a better way.
It about gave me a heart attack, but I flipped the pan over. Yep! I put a cooling rack upside down on the pan, and just flipped it over! Most of the mini cherry pies came right out and were totally fine. The others just needed a gentle wiggle to loosen them up. Then they all came out with the second flip.
Related Reading: Perfect Cheesecake Without a Water Bath
Enjoy!
You will love how easy and adorable this mini cherry pie recipe is! Each mini cherry pie has a delicious, flaky crust with a juicy, flavorful fruit filling. They are perfect for a sweet treat on the go or for little hands. If you get a chance to try this recipe, I would love if you could leave a comment and let me know what you thought!
Mini Cherry Pie
Ingredients
- 1 pie crust Great Grandmother's Pie Crust
- 2- 3 cups cherry pie filling
Instructions
- Preheat the oven to 350℉.
- Roll out your pie crust dough to ¼"- ⅛" in thickness and use a biscuit cutter or the mouth of a glass to cut out circles. Make sure these are big enough to line the mini muffin pan with a little hanging over the top.
- Place the circles into the pan carefully. Press the dough into the corners. If there is any tearing, use scraps to patch them up.
- Fill with a tablespoon of cherry pie filling. If you want, add a second layer of decorative pie crust.
- Bake for approximately 20- 22 minutes. Cool in the pan for 10 minutes. Place a cooling rack upside down on the pan and flip the pan over to get the mini cherry pies out. Immediately flip the pies right side up. Brush with leftover cherry pie juice before serving.
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Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
2 Comments
Kay
Love these Cherry pies, not only delicious but oh so cute! So easy and quick to do and loved by the whole family x
Colleen
I love that you can use homemade or store bought ingredients. No reason not to enjoy a mini pie whenever you feel like it!