Description
These Mini Cherry Pies are delightful bite-sized treats perfect for any occasion. Made with fresh cherries, a sweet and tangy filling, and a flaky pie crust, they bake to golden perfection with a crispy exterior and juicy interior. Ideal for serving at gatherings or enjoying as a sweet snack, this recipe offers an easy way to create classic cherry pies in a convenient mini form.
Ingredients
Scale
Filling
- 2 cups fresh cherries, pitted and halved
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Crust and Assembly
- 1 package (14 oz) pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking your mini pies evenly.
- Prepare the filling: In a mixing bowl, combine the halved cherries, granulated sugar, cornstarch, and lemon juice. Stir gently to combine and allow the mixture to sit for 10 minutes. This resting time helps the flavors meld and thickens the filling slightly.
- Roll out the crust: On a lightly floured surface, roll out the chilled pie crust dough to about 1/8 inch thickness. Using a round cutter approximately 4 inches in diameter, cut out circles to form the bases and tops of the mini pies.
- Assemble the pies: Place each dough circle into a muffin tin cup, pressing gently to line the cup. Spoon about 1 tablespoon of the cherry filling into each dough-lined cup. Cover with a second dough circle and crimp the edges firmly to seal the pies to prevent filling leakage during baking.
- Apply egg wash and vent: Beat the egg and brush the tops of each mini pie with the egg wash to give them a beautiful golden color when baked. Cut small slits in the tops of each pie to allow steam to escape during baking.
- Bake the pies: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes or until the pies are golden brown on top and the filling is bubbly. Remove from oven and allow to cool slightly before serving.
Notes
- Make sure cherries are pitted properly to avoid any hard bites.
- Chilling the pie crust before rolling makes it easier to handle.
- If you prefer a sweeter or tarter pie, adjust the sugar or lemon juice accordingly.
- Let pies cool before removing them from the muffin tin to keep them intact.
- These can be made ahead and stored refrigerated; reheat gently before serving.
