There’s something undeniably nostalgic about the scent of cherry pie wafting through a warm kitchen. It stirs up memories of summers at grandma’s house, where the cherry tree in the backyard would drop its ripe fruit faster than we could pick it. These Mini Cherry Pies are my personal tribute to those golden afternoons — sun-kissed, sweet, and filled with sticky fingers and cherry-stained smiles.
What I love about this recipe is how it captures the essence of homemade pie but in the most adorable, bite-sized form. Each mini pie is like its own little treasure chest — golden, buttery crusts cradling a juicy, ruby-red filling. They’re perfect for gatherings, picnics, or simply when you’re craving a little something sweet but don’t want to commit to a whole pie.
Whether you’re baking them to impress guests or just to enjoy on a cozy afternoon with tea, these Mini Cherry Pies deliver comfort and charm in every bite. Plus, they’re a great project for little hands if you’ve got kids around — just be prepared for a bit of cherry juice mayhem!
Why You’ll Love This Recipe:
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Perfectly portioned: No messy slicing required — just grab and go.
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Easier than a full-sized pie: Faster to bake, easier to serve.
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Crowd-pleaser: Great for parties, potlucks, or holiday dessert spreads.
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Fun to make with kids: Get creative with pie crust designs and mini cutouts.
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Sweet, tangy, and buttery: That classic cherry pie flavor in a portable size.
INGREDIENTS YOU’LL NEED:
For the crust:
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2 ½ cups all-purpose flour
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1 teaspoon salt
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1 tablespoon sugar
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1 cup (2 sticks) cold unsalted butter, cut into small cubes
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6–8 tablespoons ice water
For the filling:
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3 cups fresh or frozen cherries, pitted
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½ cup sugar
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2 tablespoons cornstarch
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1 tablespoon lemon juice
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½ teaspoon almond extract (optional)
For assembling:
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1 egg (for egg wash)
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1 tablespoon milk
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Sugar, for sprinkling
HOW TO MAKE MINI CHERRY PIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the dough
Start by making your pie crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces. Add the ice water one tablespoon at a time, gently mixing with a fork until the dough just comes together.
Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This rest time is key — it helps the butter firm back up and makes the dough easier to roll out.
Step 2: Prepare the cherry filling
While the dough chills, combine the cherries, sugar, cornstarch, lemon juice, and almond extract in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. This takes about 10 minutes. Let the filling cool completely — this helps prevent soggy crusts.
Step 3: Roll and cut the dough
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with parchment circles for easier removal. On a lightly floured surface, roll out one of the dough disks to about ⅛-inch thickness. Use a round cutter (about 4 inches wide) to cut out circles and press them gently into each muffin cup. You want the dough to come up the sides, forming a little pie shell.
Step 4: Fill and top the pies
Spoon about 2 tablespoons of cherry filling into each crust-lined cup. Roll out the second dough disk and cut it into smaller rounds or strips for lattice tops. You can also get creative with mini cookie cutters to make little hearts or stars. Top each pie, then press the edges lightly to seal.
Whisk the egg and milk together to make an egg wash, then brush it over the tops of the pies. Sprinkle a bit of sugar on top for that golden sparkle.
Step 5: Bake and cool
Bake the mini pies for 25–30 minutes, or until the crusts are golden brown and the filling is bubbling. Let them cool in the muffin tin for about 10 minutes, then gently loosen them with a knife and transfer to a wire rack to cool completely.
HELPFUL TIPS:
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Chill the dough: Cold dough is easier to handle and results in a flakier crust.
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Use fresh or frozen cherries: If using frozen, make sure to thaw and drain them before cooking.
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Avoid overfilling: Too much filling can cause overflow and make the pies hard to remove.
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Get creative: Use mini cookie cutters to personalize your pie tops — they make everything feel more special.
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Let them cool completely: This helps the filling set so they hold their shape better when you bite into them.
DETAILS:
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Prep Time: 45 minutes (includes dough chilling time)
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Cook Time: 30 minutes
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Total Time: 1 hour 15 minutes
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Yield: 12 mini pies
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
These little pies are best enjoyed the same day, but they also hold up beautifully if you need to make them a day ahead. You can easily double the recipe for parties or bake sales — they disappear fast!
NUTRITIONAL INFORMATION: (Estimated per mini pie)
Calories: 250
Fat: 13g
Carbohydrates: 32g
Fiber: 2g
Sugar: 15g
Protein: 2g
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought pie dough?
Absolutely! If you’re short on time, pre-made dough will work just fine.
Can I make these ahead of time?
Yes — you can bake them a day in advance and store them in an airtight container. Reheat slightly before serving if you prefer them warm.
Do I have to cook the filling first?
Cooking the filling helps thicken the mixture and prevents sogginess, so it’s definitely recommended.
Can I freeze them?
Yes! Freeze the baked pies in a single layer, then transfer to a freezer-safe bag. Reheat in the oven until warmed through.
STORAGE INSTRUCTIONS:
Store leftover pies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, pop them in the oven at 325°F for about 10 minutes to crisp up the crust again.
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CONCLUSION
These Mini Cherry Pies are more than just a treat — they’re a joyful little package of memories, love, and buttery goodness. Whether you’re baking them for a special celebration or just because cherries were on sale, you’ll love how simple yet satisfying they are. So roll up your sleeves, get your hands a little floury, and make something sweet today. You deserve it.
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Mini Cherry Pies
Description
There’s something undeniably nostalgic about the scent of cherry pie wafting through a warm kitchen. It stirs up memories of summers at grandma’s house, where the cherry tree in the backyard would drop its ripe fruit faster than we could pick it. These Mini Cherry Pies are my personal tribute to those golden afternoons — sun-kissed, sweet, and filled with sticky fingers and cherry-stained smiles.
What I love about this recipe is how it captures the essence of homemade pie but in the most adorable, bite-sized form. Each mini pie is like its own little treasure chest — golden, buttery crusts cradling a juicy, ruby-red filling. They’re perfect for gatherings, picnics, or simply when you’re craving a little something sweet but don’t want to commit to a whole pie.
Whether you’re baking them to impress guests or just to enjoy on a cozy afternoon with tea, these Mini Cherry Pies deliver comfort and charm in every bite. Plus, they’re a great project for little hands if you’ve got kids around — just be prepared for a bit of cherry juice mayhem!
Ingredients
For the crust:
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small cubes
6–8 tablespoons ice water
For the filling:
3 cups fresh or frozen cherries, pitted
½ cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon almond extract (optional)
For assembling:
1 egg (for egg wash)
1 tablespoon milk
Sugar, for sprinkling
Instructions
Step 1: Make the dough
Start by making your pie crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces. Add the ice water one tablespoon at a time, gently mixing with a fork until the dough just comes together.
Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This rest time is key — it helps the butter firm back up and makes the dough easier to roll out.
Step 2: Prepare the cherry filling
While the dough chills, combine the cherries, sugar, cornstarch, lemon juice, and almond extract in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. This takes about 10 minutes. Let the filling cool completely — this helps prevent soggy crusts.
Step 3: Roll and cut the dough
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with parchment circles for easier removal. On a lightly floured surface, roll out one of the dough disks to about ⅛-inch thickness. Use a round cutter (about 4 inches wide) to cut out circles and press them gently into each muffin cup. You want the dough to come up the sides, forming a little pie shell.
Step 4: Fill and top the pies
Spoon about 2 tablespoons of cherry filling into each crust-lined cup. Roll out the second dough disk and cut it into smaller rounds or strips for lattice tops. You can also get creative with mini cookie cutters to make little hearts or stars. Top each pie, then press the edges lightly to seal.
Whisk the egg and milk together to make an egg wash, then brush it over the tops of the pies. Sprinkle a bit of sugar on top for that golden sparkle.
Step 5: Bake and cool
Bake the mini pies for 25–30 minutes, or until the crusts are golden brown and the filling is bubbling. Let them cool in the muffin tin for about 10 minutes, then gently loosen them with a knife and transfer to a wire rack to cool completely.
Notes
These little pies are best enjoyed the same day, but they also hold up beautifully if you need to make them a day ahead. You can easily double the recipe for parties or bake sales — they disappear fast!