Mini Cherry Pies Sweet Treats (Print Version)
Golden, flaky crust pairs with luscious cherry filling for irresistible bite-sized indulgence, ideal for dessert tables.
# Ingredients:
→ Crust
01 -
1 package (2 9-inch) store-bought pie crust
→ Filling
02 -
2 cups cherry pie filling
→ Topping
03 -
1 egg white, slightly beaten
04 -
Sugar for sprinkling
# Steps:
01 -
Preheat the oven to 175°C (350°F). Lightly grease the muffin tin to ensure easy removal of the pies later.
02 -
Unroll one pie crust onto a clean, flat surface. Use a cookie cutter or the rim of a glass to cut out 9–10 cm (3 ½–4-inch) circles. Repeat with the second pie crust if needed.
03 -
Place each dough circle into a muffin cup and gently press the dough into the bottom and up the sides to form mini crusts.
04 -
Spoon cherry pie filling into each crust, filling about two-thirds full to leave room for bubbling.
05 -
Roll out leftover dough and cut into thin strips (approximately 6–8 mm or ¼–⅓ inch wide) using a knife or pizza cutter. Weave the strips into a lattice pattern and place on top of each pie. Gently press the edges to seal and trim any excess dough.
06 -
Lightly brush the tops of the pies with the beaten egg white. Sprinkle a small amount of sugar over the top for added sweetness and sparkle.
07 -
Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the crust is lightly golden and the filling begins to bubble.
08 -
Let the pies cool in the muffin tin for 15–20 minutes. Carefully loosen the edges of each pie with a knife and gently lift them out of the tin.
# Helpful Notes:
01 -
For a more decorative crust, use a fluted cookie cutter for the dough circles.