Description
Miniature, indulgent versions of cherry pie with a crispy, buttery crust and a luscious cherry filling, perfect for any occasion.
Ingredients
1 package refrigerated pie crusts
1 can (21 oz) cherry pie filling
1 egg (for egg wash)
1 tablespoon sugar (for sprinkling)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crusts on a lightly floured surface.
- Use a round cookie cutter or a glass to cut out circles from the pie dough (about 3 inches in diameter).
- Place the dough circles into a mini muffin tin, pressing gently to fit the bottom.
- Spoon a small amount of cherry pie filling into each pie crust cup, about 1 to 2 teaspoons per bite.
- Beat the egg in a small bowl and brush the edges of the crust with the egg wash.
- Sprinkle a little sugar over the top of each pie bite.
- Bake for 15-18 minutes, or until the crusts are golden brown and the filling is bubbling.
- Remove from the oven and let them cool slightly before serving.
Notes
- Swap the cherry pie filling for other fruit options like apple, blueberry, or peach for a different flavor.
- Add a streusel topping for extra sweetness and crunch.
- For a unique twist, add almond extract to the cherry filling.
- If desired, use larger circles of pie dough to create mini hand pies instead of bite-sized cups.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- If freezing, place assembled pie bites on a baking sheet to freeze for 1-2 hours before transferring them to a freezer bag. Bake from frozen with an extra minute or two of baking time.
- To make them more festive, drizzle with icing or dust with powdered sugar before serving.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cherry pie bite
- Calories: 120
- Sugar: 11g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
