Cherry Pie Bites (Print Version)

Buttery mini crusts filled with sweet cherry filling, topped with cinnamon sugar. Ready in 35 minutes.

# What You Need:

→ Crust

01 - 2 sheets refrigerated pie dough (approximately 1 pound)

→ Filling

02 - 1 cup cherry pie filling (approximately 8 ounces)

→ Topping

03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon ground cinnamon (optional)
05 - 1 tablespoon unsalted butter, melted

# How to Make It:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Roll out the pie dough on a lightly floured surface. Using a 2.5-inch round cutter, cut out 24 circles.
03 - Gently press each dough circle into the cups of a mini muffin tin or arrange them on the baking sheet, shaping small cups.
04 - Spoon about 1 teaspoon of cherry pie filling into each cup.
05 - Mix the granulated sugar and cinnamon (if using) in a small bowl.
06 - Brush the edges of each pie bite with melted butter, then sprinkle with cinnamon sugar mixture.
07 - Bake for 13–15 minutes, or until the crust is golden brown and the filling is bubbling.
08 - Allow to cool for 5 minutes before removing from the tin. Serve warm or at room temperature.

# Expert Hints:

01 -
  • These little bites deliver all the comfort of a homemade cherry pie in about two thirds the time it takes to make a full sized version
  • The buttery crust meets sweet cherry filling in perfect proportions, meaning every bite has the ideal ratio of crispy to tender
  • You can prep the whole batch in under 20 minutes and let your oven do the rest of the work
02 -
  • Do not skip the cooling time in the muffin tin, or you will end up with broken crusts and cherry filling everywhere
  • If the dough gets too warm while working, pop it in the fridge for 10 minutes to prevent shrinking during baking
03 -
  • Work quickly with the dough once it is out of the fridge to keep it from becoming sticky and difficult to handle
  • If you do not have a mini muffin tin, you can bake them directly on a parchment lined baking sheet and fold the edges up slightly to contain the filling

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