Description
Delightful mini cherry pies bring sweet nostalgia to dessert tables with perfect handheld charm. Buttery pastry and rich cherry filling create irresistible miniature treats that spark joy for anyone craving classic homemade comfort.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1 1/2 cups fresh cherries
- 1/4 cup sugar
Filling Ingredients:
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
Topping/Finishing Ingredients:
- 1 large egg
- 1 tablespoon water
- 2 tablespoons turbinado sugar
- 1/4 teaspoon salt
Instructions
- Prepare the pie dough by mixing flour and salt in a large mixing bowl, then cut cold butter into small cubes and incorporate into the flour mixture until it resembles coarse crumbs.
- Gradually add cold water to the flour mixture, gently kneading until the dough comes together into a cohesive ball. Wrap in plastic and refrigerate for 30 minutes to allow the gluten to relax.
- While the dough chills, pit and chop fresh cherries into small pieces. Combine cherries with sugar, cornstarch, lemon juice, and vanilla extract in a separate bowl, stirring until the cherries are evenly coated.
- Preheat the oven to 375°F and lightly grease a muffin tin to prevent sticking.
- Roll out the chilled dough on a floured surface to approximately 1/8-inch thickness. Use a round cookie cutter to cut circles large enough to line the muffin tin cups with slight overhang.
- Carefully press the dough circles into the muffin tin, trimming excess edges and creating small pie shells.
- Spoon the cherry filling into each pie shell, distributing evenly and avoiding overfilling.
- Cut additional dough strips or shapes for pie tops, creating a lattice or traditional cover design.
- Whisk the egg with water to create an egg wash, then brush over the pie tops. Sprinkle turbinado sugar over the surface for a crisp, sparkling finish.
- Bake for 25-30 minutes until the crust turns golden brown and the filling bubbles slightly. Allow to cool in the tin for 10 minutes before transferring to a wire rack.
Notes
- Chill the butter and water thoroughly to ensure a flaky, tender pie crust that crumbles perfectly with each bite.
- Use fresh, ripe cherries for the most vibrant flavor, or opt for frozen cherries if fresh are unavailable during off-season months.
- Prevent soggy bottoms by dusting the pie shells lightly with flour before adding the cherry filling, which helps absorb excess moisture.
- Consider dietary alternatives like using gluten-free flour blend for a celiac-friendly version or replacing butter with coconut oil for a dairy-free option.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg