🥧🍒 Mini Cherry Pies – Sweet, Flaky & Adorably Delicious Handheld Treats! ❤️✨
Golden mini pies bursting with juicy cherry filling and wrapped in a buttery crust – perfect for parties or snacking!
🛒 Ingredients (US Measuring Cups):
2 refrigerated pie crusts (or homemade, rolled out)
1 (21 oz) can cherry pie filling
1 tablespoon cornstarch (optional, for thickening filling)
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
1 tablespoon sugar (for sprinkling)
Optional: powdered sugar or glaze for drizzling
👩🍳 Directions:
Stage 1 – Preheat & Prep
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
If needed, stir cornstarch into the cherry pie filling to thicken.
Stage 2 – Cut & Fill the Dough
3. Roll out pie crusts and use a round cutter (about 3–4 inches) to cut circles.
4. Place half the circles on the baking sheet. Add about 1 tablespoon of cherry filling to the center of each.
5. Top with the remaining dough circles. Press edges with a fork to seal.
Stage 3 – Egg Wash & Bake
6. In a small bowl, whisk egg and milk. Brush tops of pies with egg wash and sprinkle with sugar.
7. Cut a small slit or "X" in the top of each pie to vent.
8. Bake for 18–22 minutes, until golden brown and bubbly.
Stage 4 – Cool & Serve
9. Let cool slightly before serving. Drizzle with glaze or dust with powdered sugar if desired!
⏱ Prep Time: 15 mins | Total Time: 35 mins
🔥 Kcal: Approx. 220 kcal per mini pie
💡 Tips:
Use muffin tins for perfect pie shapes and easy assembly.
Swap in blueberry, apple, or peach filling for variety.
Store leftovers in the fridge and reheat for 10 secs in the microwave for a fresh-from-the-oven feel!
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