Cherry Pie Bites (Printable version)

Buttery mini crusts filled with sweet cherries, topped with cinnamon sugar. Perfect party dessert.

# What you need:

→ Crust

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

→ Filling

02 - 1 cup cherry pie filling (approximately 9 ounces)

→ Topping

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

# How To:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a 24-cup 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 from the dough sheets.
03 - Gently press each dough circle into the cups of the mini muffin tin, shaping them into small pastry cups. Alternatively, arrange on the prepared baking sheet.
04 - Spoon approximately 1 teaspoon of cherry pie filling into each dough cup, being careful not to overfill.
05 - Combine the granulated sugar and ground cinnamon in a small bowl, mixing thoroughly.
06 - Brush the edges of each pie bite with melted butter using a pastry brush, then sprinkle generously with the cinnamon sugar mixture.
07 - Bake for 13 to 15 minutes, or until the crust is golden brown and the cherry filling is bubbling.
08 - Allow the pie bites to cool in the tin for 5 minutes before carefully removing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • These come together in under 40 minutes using store bought dough so you can impress guests without spending hours in the kitchen
  • The mini size means everyone can grab one (or three) without committing to a whole slice of pie
02 -
  • Do not skip the cooling time because these need a moment to set or they will fall apart when you try to remove them
  • Work quickly once you roll out the dough because it gets soft and sticky in warm kitchens making it hard to handle
03 -
  • Keep a small glass of warm water nearby to dip your cutter between cuts this prevents sticking and keeps your edges clean
  • If the dough gets too warm and stubborn pop the whole sheet in the fridge for 10 minutes then continue cutting

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