If you’ve been dreaming of a dessert that combines the juicy sweetness of fresh cherries with flaky, buttery crusts in a perfectly portioned treat, this Mini Cherry Pies Recipe is about to become your new favorite. These adorable hand-held pies pack a powerful punch of flavor and texture, offering a delightful balance of tart cherries, a touch of sugar, and a crisp finish. Whether you’re baking for a family gathering or just craving a charming little indulgence, these mini pies bring warmth and joy to every bite.
Ingredients You’ll Need
Gathering the right ingredients is simple, but each one plays a crucial role in creating the perfect mini cherry pies. From the fresh cherries giving vibrant flavor and color to the pie crust that delivers that golden, flaky texture, every component is essential.
- Fresh cherries (2 cups, pitted and halved): These provide the natural sweetness and tartness that make the filling so irresistible.
- Granulated sugar (1/2 cup): Balances the cherries’ tartness and helps create a lovely syrup when baked.
- Cornstarch (2 tbsp): Acts as the thickening agent for the filling, ensuring it sets nicely without being runny.
- Lemon juice (1 tbsp): Adds a bright, zesty note that elevates the cherry flavor and keeps it fresh.
- Pie crust (1 package, 14 oz): Store-bought or homemade, this flaky base wraps all that cherry goodness beautifully.
- Egg (1, for egg wash): Gives the crust a stunning golden shine and a slight crispiness when baked.
How to Make Mini Cherry Pies Recipe
Step 1: Preheat and Prepare the Filling
Start by preheating your oven to 375°F (190°C) so it’s ready once your pies are assembled. Then in a medium bowl, mix together the halved cherries, sugar, cornstarch, and lemon juice. Let this filling rest for about 10 minutes; this allows the sugar to draw out some of the juices, and the cornstarch starts to absorb moisture, resulting in a beautifully thickened, juicy filling.
Step 2: Roll Out and Cut the Pie Crust
While the filling is resting, lightly flour your work surface and roll out the chilled pie crust to about 1/8 inch thickness. Using a 4-inch round cutter (or a glass), cut out circles. These will be the base and tops of your mini pies, so aim for uniform sizes to ensure even baking and perfect sealing.
Step 3: Assemble the Mini Pies
Place each dough circle into a muffin tin cup, gently pressing it to fit snugly. Spoon roughly one tablespoon of the cherry filling into each crust cup—be careful not to overfill. Then top with another dough circle and use your fingers or a fork to crimp the edges, sealing in all that luscious filling. This step is crucial to keep your pies intact while baking.
Step 4: Add Egg Wash and Vent
Whisk the egg in a small bowl and brush it over the tops of your mini pies. This step ensures the crust will have that irresistible golden hue and a slight gloss. Don’t forget to cut a few small slits on top to allow steam to escape during baking, preventing any bursting and keeping your pies looking lovely.
Step 5: Bake to Golden Perfection
Place the muffin tin in the oven and bake for 20 to 25 minutes. You want the crusts to turn a beautiful golden brown and the cherry filling to bubble up enticingly. Once done, transfer your mini pies to a wire rack to cool slightly before indulging—they’re best enjoyed warm but can be savored at room temperature too.
How to Serve Mini Cherry Pies Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream instantly lifts these mini cherry pies to a new level of indulgence. For a fresh twist, sprinkle some toasted almond slices or a light dusting of powdered sugar on top to elevate the presentation and add delightful texture.
Side Dishes
If you’re serving these pies as part of a larger dessert spread, consider pairing them with a tangy citrus salad or a smooth custard. The contrast of creamy or tart flavors complements the sweet and tart cherry filling beautifully, balancing the palate and adding variety.
Creative Ways to Present
Mini cherry pies are already charming, but you can make them perfect for parties by arranging them on a rustic wooden board alongside fresh cherries, mint leaves, or edible flowers. Wrapping each pie in a colorful cupcake liner or placing them in decorative boxes also makes them ideal for gift-giving or festive occasions.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover mini cherry pies, no worries! Store them in an airtight container at room temperature for up to two days or refrigerate for up to five days to maintain freshness.
Freezing
These mini pies freeze wonderfully. Wrap each pie individually in plastic wrap and place them in a ziplock freezer bag or container. Frozen mini cherry pies can last up to two months and can be baked straight from frozen or thawed overnight in the fridge before reheating.
Reheating
To bring your pies back to that freshly-baked warmth, pop them in a preheated oven at 350°F (175°C) for 10 to 15 minutes. Avoid microwaving if you want to preserve the crust’s crispness; the oven method revives both texture and aroma beautifully.
FAQs
Can I use frozen cherries instead of fresh for this Mini Cherry Pies Recipe?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture, which can make the crust soggy. You might also want to reduce the added liquid slightly in the filling.
Is it possible to make these mini pies gluten-free?
Yes, you can use a gluten-free pie crust in place of the traditional one. Just make sure it’s sturdy enough to hold the filling and follow the same baking instructions for best results.
What can I substitute for cornstarch in this recipe?
If you don’t have cornstarch, arrowroot powder or tapioca starch work well as thickening agents and will help the cherry filling set perfectly.
Can I prepare the filling ahead of time?
You can mix the cherry filling a few hours in advance and refrigerate it, but it’s best to assemble and bake the pies fresh to preserve the crust’s flaky texture.
How do I prevent the mini pies from leaking during baking?
Make sure to crimp the edges firmly and don’t overfill your pies. Cutting proper vents on the top crust also helps steam escape, reducing the chance of bursting or leaks.
Final Thoughts
Now that you have all the secrets for making these charming treats, it’s time to roll up your sleeves and create your own batch of the Mini Cherry Pies Recipe. Each bite brings a little slice of happiness and a lot of smiles. Whether for a special occasion or an everyday treat, these pies are sure to become a staple in your dessert rotation—enjoy every delicious moment!
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Mini Cherry Pies Recipe
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
Description
These delightful Mini Cherry Pies feature a flaky pie crust filled with a sweet-tart cherry filling, perfect as an individual dessert or snack. Easy to prepare and bake, they boast a golden, buttery crust with juicy cherry bursts inside, ideal for cherry lovers and a charming treat for gatherings or afternoon tea.
Ingredients
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 Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the mini pies evenly.
- Prepare Filling: In a medium bowl, combine the halved cherries, granulated sugar, cornstarch, and lemon juice. Mix gently and let the mixture sit for 10 minutes to allow the flavors to meld and the cornstarch to thicken the juices.
- Roll Out Crust: On a floured surface, roll out the chilled pie crust to about 1/8 inch thickness. Use a round cutter (approximately 4 inches in diameter) to cut out circles for the pie shells and tops.
- Assemble Pies: Place each dough circle into the cups of a muffin tin, pressing gently to form a shell. Spoon about 1 tablespoon of the cherry filling into each shell, then cover with another dough circle. Crimp the edges firmly to seal each mini pie to prevent leakage during baking.
- Apply Egg Wash and Vent: Beat the egg and brush it over the top crusts to create a beautiful golden shine when baked. Cut small slits in the top dough to allow steam to escape while baking.
- Bake: Place the muffin tin into the preheated oven and bake for 20-25 minutes, or until the crusts are golden brown and the cherry filling is bubbling through the vents.
- Cool and Serve: Remove the mini pies from the oven and allow them to cool slightly before serving to let the filling set and avoid burns.
Notes
- Using fresh, ripe cherries will yield the best flavor and texture; frozen cherries can be used but should be thawed and drained.
- If you prefer a sweeter filling, you can increase the sugar by a tablespoon.
- Make sure to seal the edges well to avoid filling leakage during baking.
- Store leftover pies in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- These mini pies can be reheated briefly in the oven or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
