Cherry Pie Bites (Print Version)

Mini pies with buttery crust and sweet cherry filling, ready in 35 minutes. Perfect for parties and quick desserts.

# What You'll Need:

→ Crust

01 - 2 sheets refrigerated pie dough (approximately 1 pound)

→ Filling

02 - 1 cup cherry pie filling (approximately 8 ounces)

→ Topping

03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon ground cinnamon
05 - 1 tablespoon unsalted butter, melted

# How to Cook:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a mini muffin tin.
02 - Roll out pie dough on lightly floured surface. Cut 24 circles using a 2.5-inch round cutter.
03 - Press dough circles into mini muffin tin cups or arrange on baking sheet, forming small cups.
04 - Spoon approximately 1 teaspoon of cherry pie filling into each dough cup.
05 - Combine granulated sugar and ground cinnamon in small bowl, mixing until evenly blended.
06 - Brush edges of each pie bite with melted butter. Sprinkle cinnamon sugar mixture over tops.
07 - Bake 13 to 15 minutes until crust turns golden brown and filling bubbles.
08 - Let cool 5 minutes in tin before removing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The buttery, flaky crust pairs perfectly with sweet cherries, creating an irresistible combination
  • These mini pies are portable, mess-free, and vanish from plates faster than you can serve them
02 -
  • Resist the urge to fill these beyond one teaspoon each, or you will have a sticky overflow situation in your oven
  • Letting them cool for just those few minutes makes all the difference between a perfect bite and a crumbled mess
03 -
  • Work quickly with the dough once it is out of the refrigerator to keep it from getting sticky and difficult to handle
  • The cinnamon sugar mixture can be doubled and stored in a small jar for future batches or for topping toast

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