4.8 from 18 votes
Mini Cherry Pie
This Mini Cherry Pie is one of my favorite pies! It’s a sweet cherry pie made into mini size for fun and made with cherry pie filling from scratch. Video included!
Prep Time
30 mins
Cook Time
30 mins
Additional Time
10 mins
Servings: 12 pies
Calories: 40 kcal
Course:
Dessert
Cuisine:
French , American
Ingredients
Pie Crust:
- Easy Flakey Pie Dough
Cherry Pie Filling
- 1 cup frozen cherries
- 1/2 cup cold water
- 1/4 cup sugar
- 3 Tablespoons cornstarch
- 1 teaspoon lemon juice
Notes
- Use a good crust for the pies, give this fool proof pie crust a try! Store bought crust works as well.
- Chill the crust while you prepare the filling.
- Frozen cherries are sweet and perfect for the cherry pie filing, however feel free to use fresh cherries if they’re sweet and in season.
- Make sure to use cold water for cooking the filling because thats the best way to dissolve the cornstarch without any lumps.
- Lemon juice keeps the cherries bright and red.
- Cook the filling until it starts to bubble and continue simmering it on low for just a couple of minutes.
- The filling needs to be chilled well before using it over the crust, otherwise it will melt the butter and ruin the pastry.
- To avoid a skin layer over the surface of the filling, make sure to stick the plastic wrap directly over the surface of the cherries before chilling them.
- Don’t over fill the cherry pies! It’s so tempting to load the pie curst with filling but that just simply means any excess will ooze out!
- Seal the edges of the mini cherry pies with a fork.
- An egg wash with cream is perfect for the cherry pies and the final sprinkle of sugar adds an extra crunch and sweetness to the crust.
- These pies will keep on the counter wrapped for up to 5 days.
- Otherwise, you can also freeze them baked for 6 months and defrost them over the counter.