Mini Cherry Pies
Mini cherry pies come together in minutes using store-bought crust and canned pie filling. Topped with a sweet glaze, they’re the perfect quick dessert for any occasion.
24 mini pies
Ingredients
- 1 box Refrigerated Pie Crusts 2 crusts total
- 1 21 oz can Cherry Pie Filling
- ½ cup Powdered Sugar
- 2 tbsp Milk
Instructions
- Preheat oven to 375°F.
- Lightly grease a muffin tin.
- Roll out pie crusts on a silicone mat or lightly floured surface until slightly thinner.
- Cut into 2 1/2" circles.
- Press dough circles into muffin wells to form mini pie shells.
- Bake crusts alone for 8–10 minutes, until lightly golden.
- Let the pie shells cool slightly, then spoon 1–2 tablespoons cherry pie filling into each.
- Mix the powdered sugar and milk to create glaze. Adjust consistency as needed.
- Drizzle glaze over cooled pies. Serve and enjoy!
Notes
- A mini muffin tin is perfect for making bite-sized pies. You can use a standard muffin pan too, but you'll get fewer, larger pies.
- Roll the pie crusts slightly thinner than they come out of the package. This helps the crust bake evenly and gives you more dough to work with.
- Don't overfill the crusts with cherry filling, about one tablespoon is usually plenty.
- Let crusts cool slightly before adding the filling to prevent sogginess.
- Customize the glaze with a splash of vanilla or almond extract.
Nutrition
Serving: 1mini pieCalories: 70.6kcalCarbohydrates: 12.2gProtein: 0.4gFat: 2.4gSaturated Fat: 1gCholesterol: 1mgSodium: 75mgPotassium: 25mgFiber: 0.5gSugar: 6gCalcium: 10mgIron: 0.4mg
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