Your favorite fruit pie transformed into an adorable mini dessert? Yes please! With flaky, delicate lattice crusts, creamy cheesecake-like filling, and a burst of bright cherry flavor in every bite, these Mini Cherry Pies are the perfect way to bring a touch of homemade goodness to any occasion. Even better, they’re made using a Butter Braid® Cherry Pastry, which makes preparation a breeze without sacrificing that made-from-scratch taste. Whether you’re hosting a holiday gathering, planning a bake sale, or simply looking to fulfill those nostalgic cravings, these Mini Cherry Pies deliver big flavor in a perfectly portioned package.
Materials Needed
- Muffin tin
- Medium-sized mixing bowl
- Basting brush
How to Store Mini Cherry Pies
These desserts can be stored for up to 3 days when placed in a loosely sealed container. You can store them in the refrigerator for up to 5 days. If you want to warm your pies, place them in an oven at 375°F for up to 10 minutes.
Tips for Making Mini Cherry Pies
- Make sure your pastry is still well-chilled before rolling it out. This will ensure a flakier, more buttery finish on your crusts.
- Be careful not to overfill the mini pies with the cream cheese mixture or cherries as this could cause them to overflow while baking.
- When applying the egg wash, be sure to cover the entire lattice to get an even color on all your pies.
Mini Cherry Pies
Course: DessertCuisine: AmericanDifficulty: Moderate12
servings187
kcal6
Ingredients
2 c. fresh or canned cherries, pitted
1 c. cream cheese, softened
1/4 c. granulated sugar
1 tsp. vanilla extract
1 egg, beaten
Directions
- Remove your pastry from the packaging and set it out to thaw for 2 hours. Once it has thawed enough to become pliable, gently deconstruct the pastry and remove the filling. Place the filling in a bowl and set aside.
- Preheat the oven to 350°F. While it is heating, roll out the thawed pastry dough and cut it into circles large enough to fit into your chosen muffin tin.
- Press the pastry circles into the muffin tin to form small pie shells.
- In a medium-sized mixing bowl, mix together the cream cheese, sugar, and vanilla extract until smooth.
- Spoon the cream cheese mixture into the bottom of each pie shell, filling them about halfway.
- Mix together the cherry filling you set aside from your pastry with the cherries and spoon the mixture on top of the cream cheese layer.
- Cut the remaining pastry dough into strips and create a lattice pattern over the top of each mini pie.
- Brush the lattice tops with the beaten egg for a shiny, golden finish.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Recipe Video
Tips for Making Mini Cherry Pies
- Make sure your pastry is still well-chilled before rolling it out to make your pie crusts as this will ensure a flakier, more buttery finish.
- Be careful not to overfill the mini pies with the cream cheese mixture or cherries as this could cause them to overflow while baking.
- When applying the egg wash, be sure to cover the entire lattice to get an even color on all your pies.
