Mini Cherry Pie Recipe

There’s a charming simplicity to a Mini Cherry Pie Recipe that brings a burst of sweet-tart cherry goodness in every bite-sized treat. Perfect for home cooks looking to impress with minimal effort, these individual pies are ideal for parties, picnics, or a cozy dessert night. With a flaky crust and juicy cherry filling, they capture the essence of classic pie in a fun, portable form. Whether you’re sharing them with friends or savoring one with ice cream, this recipe is a delightful way to enjoy a homemade favorite!

Ingredients You’ll Need

• 1 ½ cups (180g) all-purpose flour: Forms the tender, flaky crust.
• ½ teaspoon salt: Enhances the crust’s flavor.
• ½ cup (115g) cold unsalted butter, cubed: Creates a buttery, crisp texture.
• 3-4 tablespoons ice water: Binds the dough without making it tough.
• 2 cups (300g) fresh or frozen cherries, pitted: Brings sweet-tart fruit flavor.
• ½ cup (100g) granulated sugar: Sweetens the filling with a gentle touch.
• 1 tablespoon cornstarch: Thickens the cherry filling.
• 1 teaspoon lemon juice: Adds a bright, tangy note.
• ½ teaspoon vanilla extract: Enhances the cherry flavor.
• 1 tablespoon butter, melted: For brushing the crust.
• 1 tablespoon coarse sugar (optional): Adds a crunchy, sweet top.

This Mini Cherry Pie Recipe starts with a classic pie dough made from flour, salt, and cold butter, mixed with just enough ice water for a flaky result—keep everything chilled for best texture! The filling features fresh or frozen cherries, sweetened with sugar and thickened with cornstarch, with lemon juice and vanilla adding a zesty lift. A brush of melted butter and a sprinkle of coarse sugar give the mini pies a golden, irresistible finish, making them perfect for baking and sharing.

How to Make Mini Cherry Pie

Step 1: Prepare the Dough

In a large bowl, combine flour and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap, and chill for 30 minutes—tip: cold dough is key for flakiness!

Step 2: Make the Cherry Filling

In a saucepan, combine cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring, until the mixture thickens, about 5-7 minutes. Remove from heat, stir in vanilla extract, and let cool—this prevents a soggy crust.

Step 3: Roll and Cut Dough

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment. On a floured surface, roll out the chilled dough to ¼-inch thickness. Use a 3-inch round cutter to cut out circles, rerolling scraps as needed—aim for 12-16 circles.

Step 4: Assemble the Pies

Place half the dough circles on the baking sheet. Spoon 1-2 tablespoons of cherry filling onto each. Top with remaining circles, pressing edges with a fork to seal. Cut small slits in the tops for steam—tip: a decorative edge adds charm!

Step 5: Bake the Pies

Brush the tops with melted butter and sprinkle with coarse sugar if using. Bake for 20-25 minutes, or until the crust is golden brown—check at 20 minutes to avoid overbaking. Cool slightly on the tray.

Step 6: Serve

Serve the Mini Cherry Pies warm or at room temperature, perfect with a scoop of vanilla ice cream or a dusting of powdered sugar for extra sweetness!

How to Serve Mini Cherry Pies

Garnishes

Drizzle with a simple glaze (mix ½ cup powdered sugar with 1 teaspoon milk) or add a dollop of whipped cream. Sprinkle with extra coarse sugar or a few cherry halves for a pop of color.

Side Dishes

Pair with a cup of hot tea or coffee to balance the sweetness. Serve with a side of fresh berries or a small cheese plate for a balanced dessert spread.

Creative Ways to Present

Arrange the Mini Cherry Pies on a rustic tray with a linen napkin for a farmhouse feel, or stack in a tiered stand for a party display. Package in small boxes with a ribbon for gifts, or serve on individual plates with a dollop of cream for elegance!

Make Ahead and Storage

Storing Leftovers

Store leftover Mini Cherry Pies in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days. Reheat in a 300°F (150°C) oven for 5 minutes to crisp the crust.

Freezing

Freeze the baked pies for up to 2 months by wrapping individually in plastic wrap and foil. Thaw at room temperature and warm in the oven to restore texture.

Reheating

Warm in a 300°F (150°C) oven for 5-10 minutes, covered with foil to avoid drying. Microwave for 15-20 seconds per pie, though the crust may soften slightly.

FAQs

Can I use canned cherries instead of fresh?

Yes, drain canned cherries well and reduce sugar to ¼ cup to avoid excess sweetness in your Mini Cherry Pies.

What if the dough is too crumbly?

Add an extra teaspoon of ice water at a time until it holds together—don’t overwork it to keep the crust flaky.

Can I make these vegan?

Use a vegan butter substitute and replace eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), adjusting liquid as needed.

How do I prevent a soggy bottom?

Blind bake the bottom crust for 5 minutes at 375°F (190°C) before adding filling, or ensure the cherry mixture is fully cooled.

Final Thoughts

This Mini Cherry Pie Recipe is a sweet joy I can’t wait for you to bake! Its flaky crust and cherry filling make it perfect for any occasion. Whether you’re treating yourself or sharing with others, these little pies bring happiness in every bite. So gather your ingredients and enjoy the baking fun—let me know how it turns out!

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