Mini Cherry Pies Sweet Treats

These mini cherry pies are a joyful answer for anyone craving a sweet treat that feels both nostalgic and celebratory. With just a handful of ingredients and a quick assembly process, they are equally perfect for family gatherings or simply to brighten up an ordinary afternoon. Each mini pie offers a crisp buttery crust filled with juicy cherries and topped with sparkling sugar—guaranteed to bring smiles all around.

I first baked these with my niece for a summer picnic and now she always asks if we are making the cherry pies with the sparkling tops. The individual size feels extra special for everyone at the table.

Ingredients

• Store-bought pie crust: One package two nine-inch crusts This shortcut saves time and guarantees a consistent tender texture If you prefer homemade dough go for all-butter
• Cherry pie filling: Two cups Choose a good quality filling with whole cherries and bright color Some bakeries or stores offer premium jars or cans that taste close to homemade
• Egg white: Just one slightly beaten Makes the crust golden and gives a glossy finish to each mini pie
• Sugar for sprinkling: Granulated white sugar works best Adds sparkle and a delicate crispness over the top Choose fine crystals if you want extra even shine

Step-by-Step Instructions

Prepare the Oven and Muffin Tin:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and let it fully preheat Grease the wells of your muffin tin lightly with butter or nonstick spray so the little pies come out cleanly when baked

Cut the Pie Crust:

Unroll the pie crust onto a flat clean surface Use a round cookie cutter or the rim of a glass to cut circles between three and a half to four inches across If needed repeat with the other pie crust to make enough circles

Shape the Crusts:

Place dough circles into each muffin cup Press the dough gently to cover the bottom and sides making sure to patch any cracks along the way This forms the perfect little well for cherry filling

Add the Cherry Filling:

Spoon cherry pie filling into each mini crust Fill them about two thirds full so you have enough room for bubbling while baking Use whole cherries from the filling for the juiciest results

Create the Lattice Topping Optional:

Take extra dough and roll it out Cut into thin strips around a quarter of an inch wide Weave these strips on top of each pie for a classic lattice finish Gently seal the edges and trim any dough that hangs over

Brush and Sprinkle:

Use a pastry brush to lightly coat the tops of each mini pie with beaten egg white This step helps the sugar stick and gives a shiny golden look Sprinkle each top with a pinch of granulated sugar for sweetness and shine

Bake:

Set your muffin tin in the center of the preheated oven Bake for twenty five to thirty minutes Check for a lightly golden crust and bubbling cherry filling These signs mean your pies are done and ready to cool

Cool and Remove:

Let the baked pies rest in the muffin tin for at least fifteen to twenty minutes This helps them set up before you remove Carefully run a knife around the edge and lift each mini pie out with a gentle twist

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My favorite part is using leftover dough to weave those charming lattices Each time I do it I remember learning the trick from my grandmother who considered pie decorating an art form The sugar on top reminds me of how she would always tell us the best pies sparkle in the sunlight

Storage Tips

Let the mini pies cool completely before storing To keep them crisp use an airtight container lined with parchment paper Store at room temperature for up to two days For longer storage refrigerate up to five days or freeze for a month Thaw in the fridge then rewarm in a low oven for best results

Ingredient Substitutions

Try homemade cherry pie filling if you have fresh cherries and a little cornstarch on hand Blueberry or apple filling also works well in this recipe For a dairy free option use a plant-based pie crust or make your own with coconut oil instead of butter If you skip the egg white just use a brush of milk for a less glossy finish

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Serving Suggestions

Mini cherry pies look extra charming served with a scoop of vanilla ice cream or a dollop of whipped cream A little lemon zest on top brightens the flavors These are perfect for picnics or holiday dessert trays and can even be wrapped in cellophane as homemade gifts

Cherry Pie Traditions

Cherry pies have always symbolized celebration and summertime in my family The individual size gives everyone a special dessert all their own These pies bring a little bit of nostalgic diner charm wherever they go and remind me of county fair bake sales and holiday gatherings

Recipe FAQs

→ Can I use homemade crust instead of ready-made?

Absolutely! While pre-made dough saves time, homemade crust lends extra flavor and a personal touch.

→ What other fillings work with this method?

Try blueberry, apple, or peach fillings in place of cherry for delicious variation and seasonal flair.

→ How do I keep the crust from getting soggy?

Ensure dough is pressed firmly and avoid overfilling. Bake until the crust is crisp and golden for best texture.

→ Can these pies be made ahead of time?

Yes, once cooled, store them in an airtight container at room temperature for up to two days or refrigerate longer.

→ How do I achieve the perfect lattice top?

Cut dough into thin strips, weave atop the filled pies, and gently seal the edges before baking for a beautiful finish.

→ Is it necessary to use an egg wash?

Applying egg white helps create a glossy, golden crust, but you may skip it if preferred for a more rustic appearance.