Cherry Pie Bites (Print View)

Buttery mini crusts filled with sweet cherries, baked until golden. Perfect handheld treats for parties and quick desserts.

# Ingredient List:

01 - 2 sheets refrigerated pie dough (about 1 lb total)

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

03 - 2 tablespoons granulated sugar

04 - 1/2 teaspoon ground cinnamon

05 - 1 tablespoon unsalted butter, melted

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.

01 -

These come together in under 40 minutes start to finish, making them perfect for unexpected guests or sudden dessert cravings
The mini size means everyone can try multiple without feeling guilty, and they look impressive arranged on a platter

02 -

Chilled dough is absolutely essential here, warm dough will shrink back in the muffin cups and your bites wont hold their shape
Overfilling leads to sticky messes in your tin, so resist the urge to add that extra cherry even when it looks tempting

03 -

If your dough gets too warm while working, pop the whole baking sheet in the fridge for 10 minutes before baking
Leftover cinnamon sugar keeps indefinitely in a sealed container and is perfect for toast or sprinkling on oatmeal