Description
These Mini Cherry Pies are a delightful and easy-to-make dessert featuring a sweet and tart cherry filling encased in flaky pie crust. Perfectly portioned for individual servings, they’re ideal for parties, picnics, or a delightful treat any time of year.
Ingredients
Scale
Filling
- 2 cups fresh cherries, pitted and halved
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Crust and Topping
- 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 is fully heated before baking your mini pies.
- Prepare the cherry filling: In a mixing bowl, combine the halved cherries, granulated sugar, cornstarch, and lemon juice. Stir well and let the mixture sit for 10 minutes to allow the cherries to release their juices and the cornstarch to begin thickening.
- Roll out the pie crust: On a lightly floured surface, roll out the chilled pie crust dough to about 1/8 inch thickness. Using a 4-inch round cutter, cut out circles for the crust base.
- Assemble the pies: Place each dough circle into the cups of a muffin tin, pressing gently to fit. Spoon about 1 tablespoon of the cherry filling into each crust-lined cup. Top each with another dough circle and crimp the edges firmly to seal the pies.
- Apply egg wash and prepare for baking: Beat the egg and brush it over the tops of the pies to create a glossy golden finish once baked. Cut small slits in the top crusts to allow steam to escape during baking.
- Bake the mini pies: Bake in the preheated oven for 20-25 minutes or until the crusts are golden brown and the cherry filling is bubbly. Remove from oven and allow to cool slightly before serving.
Notes
- Make sure to use fresh, ripe cherries for the best flavor. Frozen cherries can be used but may release more water, affecting filling consistency.
- Chilling the pie crust before rolling can help prevent shrinkage and improve texture.
- To avoid sticky dough, lightly flour your work surface and rolling pin.
- The egg wash provides a beautiful golden color and shine but can be omitted for a more rustic look.
- These mini pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
