Description
Cherry Pie Bites are a fun and delicious twist on the classic cherry pie, offering bite-sized portions with a buttery, flaky crust and sweet, tangy cherry filling. These mini treats are easy to make, perfect for parties or a quick dessert craving. With just a few simple ingredients, these individual pies are sure to become a crowd-pleasing favorite!
Ingredients
For the crust:
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1 package refrigerated pie crusts (or homemade pie crust, if preferred)
For the filling:
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1 can (21 oz) cherry pie filling (or fresh or frozen cherries, see variations)
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2 tablespoons sugar (optional, depending on sweetness of the cherry filling)
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1/2 teaspoon cinnamon (optional, for added flavor)
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1 tablespoon cornstarch (optional, to thicken the filling)
For the topping:
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1 tablespoon butter, melted
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1 tablespoon granulated sugar (for sprinkling)
- 1 teaspoon cinnamon (optional, for extra flavor)
Instructions
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Prepare the pie crust:
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Preheat your oven to 375°F (190°C). Grease a mini muffin tin with cooking spray or line it with paper liners.
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Roll out the pie crusts on a lightly floured surface. Use a round cookie cutter or glass to cut out circles about 3-4 inches in diameter, depending on your muffin tin size.
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Gently press the pie crust circles into the muffin tin, forming little cups.
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Make the cherry filling:
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If using canned cherry pie filling, stir it to ensure the cherries are evenly distributed.
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For fresh or frozen cherries, combine them with sugar, cinnamon, and cornstarch in a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the cherries soften and the mixture thickens. Let it cool slightly.
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Assemble the pie bites:
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Spoon a generous amount of cherry filling into each pie crust, being careful not to overfill. Leave a little space at the top to allow for expansion during baking.
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You can either fold the edges of the crust over the filling for a rustic look or leave them exposed for a more traditional pie appearance.
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Bake the pie bites:
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Brush the exposed edges of the crust with melted butter for a golden finish. Sprinkle the tops of the pies with sugar and cinnamon, if desired.
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Bake for 15-18 minutes, or until the crust is golden and the filling is bubbling. Keep an eye on them to avoid over-browning.
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Cool and serve:
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Let the Cherry Pie Bites cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
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Notes
Fruit variations: You can swap the cherry filling with blueberry, apple, peach, or mixed berry fillings for a different twist.Vegan option: Use plant-based butter and dairy-free pie crust for a vegan version of this recipe.Storage: Store leftover Cherry Pie Bites in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week. Reheat in a 350°F (175°C) oven for 5 minutes to restore crispiness.
