Cherry Pie Bites (Printer-friendly)
Delightful handheld mini pies with buttery crusts and sweet cherry filling. 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 Guide:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a 24-cup mini muffin tin.
02 - Roll out the pie dough on a lightly floured surface. Using a 2.5-inch round cutter, cut out 24 circles from the dough sheets.
03 - Gently press each dough circle into the cups of the mini muffin tin, forming small pastry cups. Alternatively, arrange on the prepared baking sheet and shape into cups.
04 - Spoon approximately 1 teaspoon of cherry pie filling into each dough cup, being careful not to overfill.
05 - Combine the granulated sugar and ground cinnamon in a small bowl, mixing thoroughly.
06 - Brush the edges of each pie bite with melted butter using a pastry brush, then sprinkle generously with the cinnamon sugar mixture.
07 - Bake for 13 to 15 minutes until the crust is golden brown and the cherry filling is bubbling.
08 - Let the pie bites cool in the tin for 5 minutes before carefully removing. Serve warm or at room temperature.
# Expert Advice:
01 -
- These disappear faster than you can say seconds at parties
- The buttery crust meets sweet cherries in the most perfect handheld way
02 -
- Cold dough is non-negotiable here. Warm dough shrinks back and your beautiful cups become shallow sad discs.
- The filling bubbles aggressively in the last two minutes. That bubbling means they are done, not burning.
03 -
- Use a shot glass or the back of a measuring spoon to press the dough into the muffin cups without tearing it.
- If dough gets too warm while working, pop the entire muffin tin in the fridge for 10 minutes before baking.