Mini cherry pies are a sweet symphony of flaky crust and luscious cherry filling that dance on your taste buds. Imagine buttery pastry hugging juicy cherries like they’re at a family reunion—one that’s always too loud but filled with love.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use other fruits instead of cherries?
- How do I prevent my crust from becoming soggy?
- What is the best way to serve mini cherry pies?
- 📖 Recipe Card
These delightful treats are perfect for everything from backyard barbecues to cozy nights in. Picture this: you’re cozied up on the couch after a long week, craving something sweet. Mini cherry pies come to the rescue like superheroes in dessert form, ready to deliver blissful bites!
Why
- This amazing mini cherry pie recipe is incredibly simple, making it perfect for both novice bakers and seasoned pros alike.
- The vibrant colors and aromas create a visual feast that enhances any gathering.
- Each tiny pie offers an explosion of flavor packed into bite-sized goodness.
- They can be enjoyed warm or cold, making them versatile for any occasion.
The last time I made these mini cherry pies, my friends declared them “the best thing since sliced bread.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Cherries: Choose ripe cherries for maximum sweetness; pitting them can be a fun workout!
- Pie Crust: Store-bought or homemade works; just make sure it’s buttery and flaky for best results.
- Sugar: Granulated sugar will enhance the natural sweetness of the cherries; adjust to your taste preference.
- Cornstarch: This thickener helps bind the juices from the cherries for that perfect filling consistency.
- Lemon Juice: A splash adds brightness and balances out the sweetness beautifully.
- Vanilla Extract: Use pure vanilla extract for a depth of flavor that elevates your mini pies.
- Egg Wash: An egg mixed with water gives those golden-brown tops that bakery-fresh appeal.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Pie Crust: Start by rolling out your pie crust on a floured surface until about 1/8 inch thick. Use a round cutter to cut out circles big enough to fill your muffin tin.
Make the Cherry Filling: In a bowl, mix pitted cherries with sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until combined and let sit for about 10 minutes.
Fill Your Crusts: Place each rolled-out circle into muffin tins and spoon in generous amounts of the cherry filling without overfilling—no one likes an overflow situation!
Add Topping Crusts: Cut smaller circles or shapes from remaining dough for tops or use lattice-style strips. Gently place them over each filled pie and seal edges by crimping.
Create an Egg Wash: Whisk together an egg with a tablespoon of water. Brush this mixture over each mini pie top to achieve that golden color while baking.
Bake Until Golden Brown: Preheat your oven to 375°F (190°C) and bake for 20-25 minutes until tops are golden brown and filling bubbles slightly. Let cool before serving!
You Must Know
- Mini cherry pies are a delightful treat that combines the sweetness of cherries with crispy crust.
- Perfect for parties, they are easy to make and even easier to devour.
- The aroma wafting from your kitchen will have everyone lining up for seconds!
Perfecting the Cooking Process
Start by preheating your oven to 375°F. Prepare your pie crust while the cherries simmer on the stove, creating a delicious filling.
Add Your Touch
Feel free to swap fresh cherries for frozen ones or add a splash of almond extract for extra flavor.
Storing & Reheating
Store leftover mini cherry pies in an airtight container in the fridge. Reheat in a 350°F oven for about 10 minutes for that freshly baked taste.
Chef's Helpful Tips
- Use cold butter when making your crust for a flakier texture.
- Fresh cherries yield the best flavor; avoid overfilling to prevent spills.
- Let pies cool before serving to help filling set properly.
Creating mini cherry pies brings back memories of baking with my grandma, whose secret ingredient was always love, and possibly a little too much sugar!
FAQ
Can I use other fruits instead of cherries?
Absolutely! Blueberries or apples work wonderfully as alternatives in mini pies.
How do I prevent my crust from becoming soggy?
Blind bake your crust slightly before adding the filling to keep it crisp and flaky.
What is the best way to serve mini cherry pies?
Serve them warm with a scoop of vanilla ice cream on top for an irresistible dessert experience.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Mini Cherry Pies
- Total Time: 40 minutes
- Yield: Makes approximately 12 mini pies 1x
Description
Mini Cherry Pies are delightful bite-sized desserts, featuring a flaky crust and sweet cherry filling that will impress at any gathering. Perfectly portable and utterly delicious!
Ingredients
- 2 cups fresh cherries, pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pre-made pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie crust on a floured surface; cut into circles to fit muffin tins.
- In a bowl, mix cherries, sugar, cornstarch, lemon juice, and vanilla; let sit for 10 minutes.
- Place dough circles in muffin tins and fill with the cherry mixture without overfilling.
- Cut smaller shapes from remaining dough for topping; seal edges by crimping.
- Whisk egg with a tablespoon of water and brush over tops.
- Bake for 20-25 minutes until golden brown; cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (50g)
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
