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
Scale
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.
