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A stand with a white plate filled with mini cherry pie and some fresh cherries on the side, a pink napkin and white flowers. Two hands holding the plate.

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!
Course Dessert, pie
Cuisine American, French
Keyword cherry pie, cherry pie filling, cherry pie recipe, mini cherry pie, sweet cherry pie
Prep Time 30 minutes
Cook Time 20 minutes
cooling time 10 minutes
Servings 12 pies
Calories 40 kcal
Author Mahy

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

Instructions

  1. Cook the cherry pie filling first. Add all ingredients in a small sauce pan and then place over medium high heat.
    A hand holding a bowl of frozen cherries to make cherry pie filling with the remaining ingredients in a white marble below.
  2. Once the mixture starts to bubble, lower the heat to low and let it cook for an extra two minutes.
    A pot with the cherry pie filling cooked and ready with a whisk in the pan
  3. Place the cherry pie filing in a bowl and cover the surface with plastic wrap. Make sure to stick the wrap directly over the filling to avoid skin from forming.
  4. You can freeze the filing for 1 hour to chill it or refrigerate it for about 3 hours.
  5. The filling can also be made up to 3 days in advance.
  6. Preheat the oven to 375 degrees F.
  7. Roll out your crust to the thickness of about 1/8th of an inch thick.
    A hand holding a rolled out pie crust showing the thickness of the dough needed t make the cherry pie
  8. Use the cookie cutter of your choice and cut out the dough entirely.
    a heart cookie cutter cutting out the pie dough into small pies
  9. Now you’ll need to divide the cut out shapes of dough into two. One part will be the base or bottom of the cherry pie while the other half will be the tops.
  10. Top of the pie will need some kind of slit to release steam as the filling will be bubbling in the oven, so for that you can do this two ways.
    A hand cuting out smaller heart shapes on the tops of the pie crusts for cherry pie
  11. Either cut out a smaller shape using a smaller cookie cutter in the top crusts, or use a knife to cut out slits on the dough.
  12. Put a teaspoon and half of filing over the bottom crust.
    A spoonful of cherry pie filling placed at the bottom of the cherry pie crust
  13. Cover that with a top crust and seal the edges well using a fork.
    A top curst placed over the pies and a frok used to seal the edges
  14. Brush the tops with an egg and cream wash, and sprinkle coarse sugar for an extra crunch. This is definitely optional and if you want to use regular sugar, you also can do that.
    A pastry brush brushing the egg wash over the tops of the cherry pies
  15. Bake the sweet cherry pie for just 18-20 minutes until they’re golden crispy ready!
    A hand sprinkling coarse sugar over the tops of the pie crust before baking
  16. Allow them to cool for 10 minutes and enjoy!!
    Out of the oven mini cherry pies stacked in a white plate close up showing the texture of the pies

Recipe Video

Recipe Notes

CHERRY PIE TIPS


  1. Use a good crust for the pies, give this fool proof pie crust a try! Store bought crust works as well.
  2. Chill the crust while you prepare the filling.
  3. 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.
  4. Make sure to use cold water for cooking the filling because thats the best way to dissolve the cornstarch without any lumps.
  5. Lemon juice keeps the cherries bright and red.
  6. Cook the filling until it starts to bubble and continue simmering it on low for just a couple of minutes.
  7. The filling needs to be chilled well before using it over the crust, otherwise it will melt the butter and ruin the pastry.
  8. 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.
  9. 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!
  10. Seal the edges of the mini cherry pies with a fork.
  11. 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.
  12. These pies will keep on the counter wrapped for up to 5 days.
  13. Otherwise, you can also freeze them baked for 6 months and defrost them over the counter.
Nutrition Facts
Mini Cherry Pie
Amount Per Serving
Calories 40 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 26mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 7IU0%
Vitamin C 1mg1%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.