Print

Fresh Cherry Mini Pies Recipe

Fresh Cherry Mini Pies Recipe
Print Recipe

★★★★★

4.8 from 30 reviews

These Fresh Cherry Mini Pies offer bite-sized bursts of summer with juicy, sweet cherries nestled in buttery, golden crusts. Perfectly sized for parties, picnics, or a delightful handheld treat, these pies combine a flaky homemade dough with a vibrant cherry filling enhanced by lemon and vanilla for a fresh, tangy sweetness.

Ingredients

Scale

Pie Dough:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tbsp ice water

Cherry Filling:

  • 3 cups fresh pitted cherries
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • Pinch of salt

Finishing:

  • 1 egg, beaten (for egg wash)
  • Optional: coarse sugar for sprinkling

Instructions

  1. Make the Pie Dough: In a large bowl, combine the flour, salt, and sugar. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  2. Prepare the Cherry Filling: In a medium saucepan, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture thickens slightly and becomes syrupy—this should take about 5 to 7 minutes. Remove from heat and let the filling cool completely before assembling.
  3. Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line with paper liners for easier cleanup.
  4. Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cookie cutter or a glass roughly 3 inches in diameter, cut out circles large enough to line the muffin tin cavities.
  5. Assemble the Mini Pies: Press each dough circle gently into the muffin tin cavities. Spoon the cooled cherry filling evenly into each dough-lined cup. Cut smaller dough circles or strips for lattice tops and place them over the filling to create a top crust.
  6. Apply Egg Wash and Garnish: Brush the tops of the pies with the beaten egg to give them a beautiful golden finish. Sprinkle coarse sugar over the tops if desired for added sparkle and crunch.
  7. Bake: Bake the mini pies in the preheated oven for 25 to 30 minutes, or until the crusts are golden brown and the filling is bubbly.
  8. Cool and Serve: Allow the pies to cool in the muffin tin for about 10 minutes before carefully removing them to a wire rack to cool completely. Serve slightly warm or at room temperature for the best flavor and texture.

Notes

  • Ensure the butter is very cold to achieve a flaky crust.
  • Chill the dough for at least one hour to make rolling easier and prevent shrinkage during baking.
  • Use fresh, ripe cherries for the best flavor; if cherries are unavailable, frozen cherries can be thawed and drained before use.
  • Adjust sugar in the filling according to the tartness of your cherries.
  • For an extra touch, serve with whipped cream or vanilla ice cream.
  • Store leftover mini pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: cherry mini pies, fresh cherry dessert, bite-sized pies, summer fruit pies, homemade cherry pies, handheld pies, party desserts

Find it online: https://maicook.com/fresh-cherry-mini-pies-recipe/