Mini Cherry Pies are a fun way to make a mini version of your favorite pie! This is the perfect pie recipe for a busy summer day, with just four simple ingredients! You can be in and out of the kitchen in as little as an hour with this simple dessert. Mini pies are so cute, simple and delicious, and you can have a whole pie to yourself! !!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Yield: 10-11 pies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients :
1 package (2 9″) of purchased pie crust.
2 cups of cherry pie filling.
1 egg white – lightly beat
sugar for sprinkles
Instructions :
Preheat oven to 350 F, grease muffin tins and set aside (you will need 10-11 tins).
Roll out the crust on a flat surface and use a cookie cutter or the rim of a glass/bowl to cut out 3 1/2 – 4″ circles.
Place each circle in the recess of the pan and press into the bottom and sides.
Fill the cherry pie filling about 2/3 of the way up.
To make a lattice pie crust, use a knife or pizza cutter to cut thin strips of dough (about 1/4-1/3 inch), then join them together to form a lattice. Lightly press the edges and trim off the excess with a knife.
Brush the top of each tart with beaten egg white and sprinkle with sugar.
Bake for 25-30 minutes (until crust is lightly browned and filling is bubbling).
Let them cool in the pan for at least 15-20 minutes.
Using a knife, very gently pull the edges of each pie apart and carefully remove them.
