If you are looking for a delightful, charming dessert that bursts with juicy sweetness, this Mini Cherry Pies Recipe is your new best friend in the kitchen. These individual pies are perfectly bite-sized with a flaky golden crust hugging a luscious cherry filling that balances sweet and tart in every mouthful. Whether you’re serving them for a casual weekend treat or impressing guests at a gathering, these mini pies feel both nostalgic and wonderfully festive. They’re straightforward to make, utterly delicious, and the kind of recipe you’ll want to share again and again.
Ingredients You’ll Need
The magic of the Mini Cherry Pies Recipe lies in its simple, thoughtful ingredients. Each component plays a vital role, from the tart cherries that provide vibrant color and flavor, to the pie crust that ensures a buttery, flaky texture. Nothing fussy here, just classic elements coming together to create something extraordinary.
- 2 cups fresh cherries (pitted and halved): The star of the show, offering a vibrant, juicy base full of natural tartness.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness to complement the cherries.
- 2 tbsp cornstarch: Helps thicken the cherry filling so it’s perfectly luscious and not runny.
- 1 tbsp lemon juice: Heightens the cherry flavor with a fresh zing and balances the sweetness.
- 1 package (14 oz) pie crust (store-bought or homemade): Provides a flaky, golden exterior that is both tender and crisp.
- 1 egg (for egg wash): Gives the pies a glossy, appetizing finish and aids browning in the oven.
How to Make Mini Cherry Pies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). This ensures the oven is hot enough to bake the pies to a beautifully golden and bubbly perfection once assembled.
Step 2: Make the Cherry Filling
In a bowl, combine the halved cherries, sugar, cornstarch, and lemon juice. Let this mixture sit for about 10 minutes. This resting period helps the cherries release their juices, while the cornstarch begins to absorb moisture, creating that signature thick, jammy consistency inside the pies.
Step 3: Prepare the Pie Crust Circles
Roll out your chilled pie crust on a lightly floured surface until it is roughly 1/8 inch thick. Using a round cutter around 4 inches in diameter, cut out enough circles for the base and tops of each mini pie. This creates the perfect size to hold a generous spoonful of cherry filling.
Step 4: Assemble the Mini Pies
Press one dough circle firmly into each muffin tin cup, ensuring it lines the bottom and sides. Spoon about one tablespoon of the cherry filling into each crust. Then, place another dough circle on top, pressing the edges together and crimping to seal the pies fully. Sealing well is key to keeping the juices inside while baking.
Step 5: Add the Finishing Touches
Brush the top of each mini pie with beaten egg to achieve a shiny, golden crust. Cut small slits on each lid to allow steam to escape while baking, which prevents sogginess and keeps the filling perfectly cooked.
Step 6: Bake to Perfection
Place the muffin tin in the oven and bake your mini cherry pies for 20 to 25 minutes. You’ll know they’re done when the crusts are beautifully golden brown and you can see the cherry filling bubbling through the vent holes. Let them cool slightly before enjoying.
How to Serve Mini Cherry Pies Recipe
Garnishes
Enhance the visual appeal and flavor by dusting the mini pies lightly with powdered sugar or topping them with a small dollop of whipped cream or vanilla ice cream. Fresh mint leaves also add a lovely pop of color and a slight herbal note that contrasts nicely with the sweet cherries.
Side Dishes
These mini pies go wonderfully alongside a scoop of ice cream or a creamy custard. For a brunch or tea party vibe, serve them with fresh berries or a simple fruit salad to keep things light and bright.
Creative Ways to Present
Arrange your mini cherry pies on a rustic wooden board or pretty tiered stand for an inviting display. Wrapping them individually in parchment paper tied with a ribbon makes them perfect little gifts or party favors. You could also serve them warm with a drizzle of chocolate or caramel sauce for an extra indulgent touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your mini cherry pies, store any leftovers in an airtight container at room temperature if you plan to eat them within a day or two. For longer freshness, keeping them refrigerated helps maintain their texture and flavor.
Freezing
Mini cherry pies freeze beautifully. Wrap each pie tightly in plastic wrap and then place them in a freezer-safe container or bag. They can be frozen for up to 2 months, making this a great make-ahead treat to have on hand for unexpected guests or cravings.
Reheating
To reheat, simply place the pies on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through and the crust regains its crispness. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use frozen cherries instead of fresh?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture in your filling, which can make the pies soggy.
Is it necessary to use cornstarch in the filling?
Cornstarch is important because it thickens the cherry juices as the pies bake, giving you a nice, juicy filling that isn’t runny or watery.
Can I make these pies dairy-free?
Yes, just make sure your pie crust is dairy-free and skip the egg wash or replace it with milk or a plant-based milk to achieve a similar glaze.
How can I tell when the mini pies are fully baked?
Look for a golden-brown crust and bubbling filling visible through the vent slits on top. The bubbling indicates the filling is hot and thickened properly.
Can I use homemade pie crust for this recipe?
Definitely! Homemade crust adds a lovely personal touch and flavor, but store-bought is a fantastic shortcut if you’re short on time.
Final Thoughts
I hope this Mini Cherry Pies Recipe inspires you to whip up these charming little desserts that feel both cozy and special. They are easy enough for a weeknight treat but impressive enough for guests, making them a wonderful addition to your baking repertoire. Once you try them fresh from the oven with that flaky crust and sweet-tart filling, I bet they’ll quickly become a beloved favorite in your kitchen too!
Print
Mini Cherry Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Mini Cherry Pies combine fresh cherries with a sweet, tangy filling encased in a flaky pie crust, perfect for individual servings. Easy to prepare and bake, they make a charming dessert for any occasion.
Ingredients
Filling
- 2 cups fresh cherries, pitted and halved
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Crust & Topping
- 1 package (14 oz) pie crust, store-bought or homemade
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking your mini pies.
- Prepare Filling: In a bowl, combine the halved cherries, granulated sugar, cornstarch, and lemon juice. Let the mixture sit for about 10 minutes to allow the flavors to meld and the cornstarch to start thickening the filling.
- Roll Out Dough: On a floured surface, roll out the chilled pie crust to approximately 1/8 inch thick. Using a round cutter about 4 inches in diameter, cut out dough circles for the pie bases and tops.
- Assemble Pies: Place one dough circle into each cup of a muffin tin. Spoon roughly 1 tablespoon of the cherry filling into each dough-lined cup. Top each with a second dough circle and carefully crimp the edges to seal the pies.
- Apply Egg Wash: Lightly beat the egg and brush the tops of each pie to create a glossy, golden finish. Cut small slits on the top crust to allow steam to escape during baking.
- Bake: Place the muffin tin in the oven and bake the pies for 20-25 minutes or until the crusts turn golden brown and the cherry filling is bubbly.
Notes
- Ensure cherries are pitted well to avoid any bites of pit.
- Chilling the pie crust before rolling helps maintain flakiness.
- Let pies cool slightly before removing from muffin tin to prevent breaking.
- These mini pies can be served warm or at room temperature, optionally with whipped cream or ice cream.
