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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Mini Cherry Pies

Pies and Pastry, Vera's Recipes

Mini Cherry Pies – a fun way to make a mini version of your favorite pie! They are so cute, so easy and so delish, plus you can get a whole pie to yourself!!!

Mini Cherry Pies - a fun way to make a mini version of your favorite pie!

A few days ago, my little boy had kid’s fair in his kindergarten. All children are supposed to come with masks and parents were asked to prepare cakes for sale.

The first task was easy. My son immediately decided that he wanted to be the chef, so I did not have to put too much effort to made the costume. He wanted only chef’s hat, apron and a wooden spoon. I tried to convince him to get on his pirate costume but he was so excited to be a chef. However, his wish was fulfilled and he was the cutest chef I’ve ever seen. I was very proud of my little chef.

Mini Cherry Pies - a fun way to make a mini version of your favorite pie!

But the second task wasn’t so easy. I had to decide what to bake for sale. I needed something that was tasty, what looks good and what will certainly sell well. Since most parents bring cookies or cupcakes, I wanted something a little different. After a little search on the internet I find these Mini Cherry Pies. They would be great for sale. They are easy to serve and I was sure that the kids  would be ecstatic to have they’re own tiny pie!

Mini Cherry Pies

For these adorable little pies, I used store bought pie crust but if you to make a scratch one from scratch you can use this recipe. You just need to roll out the crust, cut the 3 ½ inch circles and press them in well-greased muffin tin cavities, then scoop some cherry pie filling into each one. From the second  pie crust you should cut 1/3 inch strips and make the lattice top like for the regular pie, sprinkle some sugar and pop them in the oven for about 25-30 minutes or until they gets nice golden tops.

These Mini Cherry Pies turned out to be adorable. They were a huge hit at the fair and my little chef quickly and easily sold his pies and earn money for his group in kindergarten.

Mini Cherry Pies - a fun way to make a mini version of your favorite pie!




Mini Cherry Pies

Yields 10-11

30 min

30 min

1 hr

Save Recipe

Ingredients

1 package (2 9") store-bought pie crust

2 cups cherry pie filling

1 egg white-slightly beaten

sugar for sprinkling


Instructions

  • Preheat oven to 350 F, grease muffin tin and set aside ( you will need 10-11 cups )
  • Unroll one crust onto a flat surface and using a cookie cutter or rim of a glass/bowl cut 3 1/2 - 4" circles.
  • Place each circle into tin cavity and press into the bottom and up the sides.
  • Fill with cherry pie filling about 2/3 to the top.
  • To make a lattice crust, using a knife or pizza cutter cut thin strips of dough (about 1/4-1/3 inch), then lace together to form a lattice. Press down slightly around the edges and trim the excess with a knife.
  • Brush the tops of each pie with the whisked egg white and sprinkle with sugar.
  • Bake for 25-30 minutes (until the crust is lightly golden and the filling begins to bubble).
  • Let them cool in the pan for at least 15-20 minutes.
  • Using a knife very carefully loosen the edges of each pie and gently lift it out.

 

12 thoughts on “Mini Cherry Pies

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  1. Hello,

    These look amazing, and sound delicious!
    I can’t seem to find your recipe for cherry pie filling, and I’m a newbie when it comes to cooking and baking.
    Could you point me in the right direction?

    Thank you. 🙂

  2. I tried to make these and it was a colossal failure so maybe I’m not understanding everything. I’m assuming we use a regular size cupcake tin but how are you getting 10-11 pies out of 1 9″ pie dough when we’re cutting out 3 1/2 ” circles? (you mentioned you use the other one for the lattice). Even rolling it out thin it doesn’t yield more than a few. Are we supposed to be using the “mini” tins? If that was the case, the 3 1/2″ would be way too large. And after I pressed my dough in the tin and up the sides it was so thin it tore. And scooping the filling in took at least 3 heaping teaspoons to even get 2/3 full. I did 3 test pies and those 3 used up half a can of filling! When I baked them it took the full 30 minutes (probably could have gone 35-40), and they were so heavy with filling, and the crust so thin they completely disintegrated. What on earth did I do wrong? And the biggest question is how are you getting so many pies out of 1 9″ pie dough? I bought the Pillsbury Pet-Ritz deep dish pie crust (already formed in the pan). Is that the right one? Thanks for your help

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