Cherry Pie Bites (Print Version)
Buttery mini pastry cups filled with sweet cherries, finished with cinnamon sugar and baked until golden.
# What You Need:
→ Crust
01 - 2 sheets refrigerated pie dough (approximately 1 pound)
→ Filling
02 - 1 cup cherry pie filling
→ Topping
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon ground cinnamon
05 - 1 tablespoon unsalted butter, melted
# How-To Steps:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a 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.
03 - Gently press each dough circle into the cups of a mini muffin tin or arrange them on the baking sheet, shaping small cups.
04 - Spoon about 1 teaspoon of cherry pie filling into each cup.
05 - Mix the granulated sugar and cinnamon in a small bowl.
06 - Brush the edges of each pie bite with melted butter, then sprinkle with cinnamon sugar mixture.
07 - Bake for 13-15 minutes, or until the crust is golden brown and the filling is bubbling.
08 - Allow to cool for 5 minutes before removing from the tin. Serve warm or at room temperature.
# Expert Tips:
01 -
- They deliver all the comfort of homemade pie in about half the time
- The cinnamon sugar crust creates this irresistible crunchy contrast to the juicy filling
- Perfect portions mean everyone can try without committing to a whole slice
02 -
- Overfilling these little cups will cause the filling to bubble over and create a sticky mess in your oven
- The dough needs to be slightly cool when you work with it or it becomes impossibly sticky to handle
- Cooling time is not optional or they will fall apart when you try to remove them
03 -
- Warm the pie filling slightly in the microwave before spooning it into the cups for easier distribution
- A small cookie scoop makes portioning the filling much less messy than using spoons