Description
Mini Cherry Pies are delightful bite-sized pastries filled with sweet cherry goodness, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir over medium heat until the mixture begins to bubble and thicken, about 5-7 minutes. Remove from heat and let cool slightly.
- Roll out the pie crusts on a floured surface and use a round cutter (about 4 inches in diameter) to cut out circles from the dough.
- Place a tablespoon of the cherry filling in the center of each pastry circle. Fold the dough over to create a semi-circle and press the edges together to seal. Use a fork to crimp the edges for a decorative finish.
- Place the mini pies on a baking sheet lined with parchment paper. In a small bowl, whisk together the egg and milk to create an egg wash, then brush it over the tops of the pies.
- Cut a small slit in the top of each pie to allow steam to escape. Bake in the preheated oven for 20-25 minutes or until golden brown.
- Allow the pies to cool slightly before serving. Dust with powdered sugar if desired.
Notes
- For a richer flavor, consider adding almond extract to the cherry filling.
- These pies can be served warm or at room temperature.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 210
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg