Mini Cherry Pies Easy Bake

These easy mini cherry pies have quickly become my go to treat for parties and holidays when I need something both festive and fast. With only three simple ingredients and barely any prep work these bite sized pies have the homemade wow factor without fuss or stress. Perfect for Thanksgiving or any gathering I want to make a crowd happy with something sweet.

The first time I made these mini pies was for my daughter’s class party and they disappeared before the cupcakes did. They have been requested at family holidays ever since because no one can resist that classic cherry pie flavor in a cute package.

Ingredients

• Refrigerated pie crusts: provide a buttery flaky base and save loads of time when compared to making dough from scratch Look for ones that feel pliable in the package and are not cracked for best results
• Canned cherry pie filling: gives instant sweet tart fruit flavor Opt for high end brands with whole cherries in syrup for fresher taste
• Whipped topping: brings creamy light finish Choose ones with real dairy for richness or dairy free if needed

Step-by-Step Instructions

Prepare the Pan:

Spray a standard muffin tin with nonstick cooking spray making sure to coat all the cups well so the mini pies release easily

Cut and Shape the Dough:

Roll out one pie crust at a time on a floured surface Using a round cookie cutter or the top of a glass cut circles that fit the bottom and sides of each muffin cup Gently press each dough round into the muffin cup making sure there are no tears or gaps so the filling stays put

Fill with Cherry Pie Filling:

Spoon about one tablespoon of cherry pie filling into each dough lined muffin cup Make sure each mini pie gets at least two cherries and some syrup but do not overfill or it will bubble out during baking

Bake the Pies:

Place the muffin tin on the center rack of your oven at three hundred fifty degrees Fahrenheit Bake for twenty five to thirty minutes until the crusts look light golden brown and the filling is bubbling

Cool and Remove:

Let the mini pies cool for at least fifteen minutes so the filling sets Carefully run a small knife around the edges and gently lift each pie out of the pan

Serve with Whipped Topping:

Spoon or pipe whipped topping on top of each mini pie right before serving

My favorite part is the flaky crust pressed into the muffin tin since it turns out extra golden and crisp. I always remember my grandmother letting me help with her pie dough and now I love watching my own kids cut out the rounds when we make these together.

Storage Tips

Mini cherry pies can be stored in an airtight container at room temperature for up to two days or in the fridge for four days. If you want to freeze them let them cool completely wrap each pie in plastic wrap and freeze in a zip bag. Thaw at room temperature and add whipped topping just before serving.

Ingredient Substitutions

You can use any canned pie filling you love such as blueberry apple or peach. For a fun twist try using lemon curd or even chocolate pudding in place of the fruit filling. If you want a homemade touch make your own cherry filling by simmering fresh or frozen cherries with sugar and cornstarch.

Serving Suggestions

These mini pies are delicious on their own but look gorgeous topped with extra whipped cream a dusting of powdered sugar or a cherry on top. For dessert platters I sometimes set out a few different mini pie flavors together so guests can sample a variety.

Cultural Context

Mini pies have a long tradition at celebrations in the United States often served at church socials school events or holidays where sharing and portability are important. They are a playful way to enjoy the nostalgic flavors of classic pies in a modern bite sized form.

Common Recipe Questions

→ Can I use other fruit fillings besides cherry?

Absolutely! Try blueberry, apple, or peach filling for a different flavor twist. Any canned fruit filling will work well in this dessert.

→ How do I prevent the pies from sticking to the muffin tin?

Use non-stick cooking spray and allow the pies to cool for at least 15 minutes before gently removing them with a knife.

→ Are homemade pie crusts suitable instead of store-bought?

Yes, homemade pie crusts can be used for a more personalized touch, though store-bought crusts save time and remain delicious.

→ Is whipped topping required?

Whipped topping is optional but adds a creamy, sweet finish. You may substitute with vanilla ice cream or enjoy them plain.

→ Can these mini pies be made ahead of time?

Yes, bake the pies in advance and store them in an airtight container. Add whipped topping just before serving for best results.

→ What size circle should I cut for the crust?

A 3-4 inch round cutter usually yields the best fit for standard muffin tins, creating a sturdy base for the filling.