Mini Cherry Pies

A cherry pie bite topped with whipped cream.

5 from 1 vote

These mini cherry pies are such a fun summer dessert! With only four ingredients, they're easy, and they're the perfect adorable bite sized treat.

Prep Time24

Cook Time25

Total Time50

Servings:

Calories: 89kcal

Equipment

Hand Whisk

Ingredients

2 refrigerated premade pie crusts
21 oz can cherry pie filling
1 egg
2 TBS water
2 TBS coarse sugar (optional)

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Roll out the 2 pie crust onto a lightly floured or non stick surface. Cut circles out of the pie crust using a 2.5 inch cookie cutter, or cup.
Place each circle in a mini muffin spot and press down into the cup bottom and edges.
Put 2-3 cherries, plus a little filling into each pie cup.
Cut stars, or other pie crust toppings out of the remaining pie crust with 1.5 inch cookie cutters or just using a knife, and place them on top of the pies. Re-roll the remaining pie crust out and cut it as needed.
Add the egg and water to a small bowl and whisk together.
Using a silicone brush, and spread egg wash over the top of each pie.
Sprinkle the coarse sugar over the tops of the pies if desired.
Place the pan in oven and bake for about 25 minutes until crust is golden.
Allow the pies to cool for about 5 minutes in the pan, then transfer them to a cooling rack to cool completely, or cool for another 5 minutes and enjoy mini pies warm.
Top with whipped cream if desired.

Nutrition