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
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 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
