Mini Cherry Pies
These mini cherry pies call for just 4 ingredients! You can swap out the pie filling for any flavor you prefer and switch up the shape of the top crust, if you wish.
Servings 12 mini pies
- 2 refrigerated pie crusts
- 2 cups canned cherry pie filling
- 1 large egg
- 2 tablespoons coarse sugar
Preheat oven to 400 degrees.
Dust your work surface with flour and then unroll one pie crust. Use a rolling pin to lightly flatten and stretch the dough.
Use a 3-inch diameter round cookie cutter to cut as many circles out of the dough as you're able.
Unroll the second pie crust and use a rolling pin to flatten and stretch the dough lightly. Use a small heart shaped cookie cutter to cut 12 pieces of dough. Cut additional circles from the dough to get 12 total circles and 12 hearts.
Gently press one circle of dough into each well of a muffin tin.
Spoon the cherry pie filling evenly into the dough.
Top each pie with a heart.
Whisk together the egg and one tablespoon of water until smooth. Brush over the tops of the pies and sprinkle with the sugar.
Bake for 20 minutes or until the crust is golden brown.
Remove from the oven to cool before removing from the muffin tin and serving.
We were able to get 7 circles of dough from one crust and 12 hearts + 3 more circles from the second crust. Re-roll the scraps to make the last 2 circles of dough.
You may not use the full 2 cups of pie filing, depending on how full you fill your muffin tins.
We use Sugar in the Raw for sprinkling on the top. Regular granulated sugar also works.
Serving: 1pie | Calories: 189kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 129mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg