Mini Cherry Pies (with Store-bought Pie Crust)

I love this easy Mini Cherry Pies recipe with sweet and tart, juicy cherry pie filling and a flaky store bought crust. So simple to make with 4 ingredients, these delicious bite sized cherry wonders are bursting with fruity pastry goodness. Using an inexpensive pie cutter for an easy decorative lattice top, these cherry pies are irresistible and perfect for any occasion.

Also try my easy cherry dump cake, cherry cheesecake dump cake, cherry pineapple dump cake, chocolate cherry dump cake, mini cherry cakes and my cherry pie bars for a crowd.

this recipe!

Mini cherry pies with canned filling

I have always loved desserts with cherry pie filling from a can. The filling is so good and incredibly convenient to use for a consistent well balanced cherry fruit filling.

These adorable bite sized pies are a fun easy to eat cherry treat for serving at potlucks, bbq’s, parties and especially during the holiday season.

For more easy fruit desserts try my easy pineapple dump cake, strawberry cheesecake dump cake, lemon poke cake, apple pie bars and my popular peach cobbler pound cake.

Ingredients

• Store Bought Pie Crust – enough for a double crust pie
• Cherry Pie Filling – can of cherry pie filling or make your own with fresh cherries
• Egg – beaten with 1 tablespoon of water for an egg wash
• Granulated Sugar – sprinkling on top

How to Make Mini Cherry Pies

Preheat your oven to 375°F (190°C) and lightly grease a mini pie maker or mini muffin tin.

Roll out the pie crust on a lightly floured surface to about 1/8-inch thickness. Using the round circle cutter from your pie cutter set, cut out circles of dough large enough to fit into the cavities of the mini pie maker or muffin tin. Place one circle of pie dough into each cavity, gently pressing it down to line the bottom and sides.

Spoon cherry pie filling into each pie crust cavity, filling them almost to the top.

Roll out the remaining pie crust dough and use the lattice top cutter from your pie cutter set to cut out the lattice top. Place the lattice top over the bottom pie crust.

Trim any excess dough from the edges of the pies and use the pie maker to crimp the edges, sealing the top and bottom crusts together.

Brush the tops of the pies with egg wash and sprinkle with granulated sugar for a golden finish.

Place the mini pies in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbling.

Remove from the oven and let cool slightly before serving.

Serve up with whipped cream, vanilla ice cream or on their own for a fun yummy treat!!

Storage instructions

Store wrapped in plastic wrap or in an airtight container in the fridge for 3 to 4 days.

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