Cherry Pie Bites (Printable)

Delightful mini treats with buttery crust and sweet cherry filling

# What You'll Need:

→ Crust

01 - 2 sheets refrigerated pie dough (about 1 lb total)

→ Filling

02 - 1 cup cherry pie filling (about 8.8 oz)

→ Topping

03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon ground cinnamon (optional)
05 - 1 tablespoon unsalted butter, melted

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Roll out pie dough on lightly floured surface. Using a 2.5-inch round cutter, cut out 24 circles.
03 - Gently press each dough circle into mini muffin tin cups, shaping small cups. Alternatively, arrange on baking sheet.
04 - Spoon approximately 1 teaspoon cherry pie filling into each dough cup.
05 - Mix granulated sugar and cinnamon (if using) in small bowl until combined.
06 - Brush edges of each pie bite with melted butter, then sprinkle with cinnamon sugar mixture.
07 - Bake for 13–15 minutes until crust is golden brown and filling is bubbling.
08 - Allow to cool for 5 minutes before removing from tin. Serve warm or at room temperature.

# Expert Tips:

01 -
  • These disappear faster than any full sized pie Ive ever made
  • The mini size means everyone can grab one without committing to a whole slice
02 -
  • Let these cool for at least 5 minutes or the hot filling will burn your tongue and the crust may collapse when you try to remove them
  • If the dough gets too warm while you are working, pop the tin in the fridge for 10 minutes before baking to help the cups hold their shape
03 -
  • Work quickly with the dough once it is out of the refrigerator to prevent shrinking
  • Use a small cookie scoop for the filling to keep portions consistent

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