Quick Cherry Pie Bites (Printable)

Flaky mini pastries with sweet cherry filling and cinnamon sugar topping

# What's Needed:

→ Pastry

01 - 1 sheet refrigerated pie dough (about 8 oz)

→ Filling

02 - 1 cup cherry pie filling (about 9 oz)

→ Topping

03 - 1 tablespoon granulated sugar
04 - 1/2 teaspoon ground cinnamon

→ Optional

05 - 1 egg, beaten for egg wash

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Unroll the refrigerated pie dough. Using a 2.5-inch round cutter, cut out 12 circles from the dough.
03 - Gently press each dough circle into the wells of a mini muffin tin, forming small cup shapes that fit snugly.
04 - Spoon approximately 1 tablespoon of cherry pie filling into each pastry cup, distributing evenly.
05 - If desired for a golden finish, lightly brush the exposed pastry edges with beaten egg using a pastry brush.
06 - Combine granulated sugar and ground cinnamon in a small bowl. Sprinkle the mixture evenly over the tops of all filled pastry cups.
07 - Bake for 13 to 15 minutes until pastry turns golden brown and cherry filling becomes bubbly.
08 - Let cool in the muffin tin for 5 minutes, then carefully transfer to a wire rack to finish cooling completely before serving.

# Tips for Success:

01 -
  • They come together in under 30 minutes using ingredients you probably already have sitting in your fridge or pantry right now
  • The portable size means you can pop them in your mouth between conversations at parties without needing a fork or plate
02 -
  • If the dough starts to feel warm and difficult to work with, pop it in the fridge for ten minutes and start again because cold dough is the secret to flaky pastry
  • Letting them cool in the tin for those five minutes is non negotiable, or the pastry will collapse and the filling will stick to the pan
03 -
  • Use actual kitchen shears to cut the pie dough if you cannot find your round cutter, just cut rough circles and they will still taste amazing
  • Place the mini muffin tin on a baking sheet while baking to catch any overflow and save yourself from scrubbing burnt sugar off the bottom of your oven

Go Back