Cherry Pie Bites (Printable Version)

Buttery mini pies with sweet cherry filling, golden and bubbling. Easy party dessert ready in 35 minutes.

# What You Need:

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 (optional)

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, forming small cups.

04 - Spoon about 1 teaspoon of cherry pie filling into each dough cup.

05 - Mix the granulated sugar and cinnamon (if using) in a small bowl until combined.

06 - Brush the edges of each pie bite with melted butter, then sprinkle evenly with the 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 -

They disappear faster than you can bake them, so consider making a double batch
The buttery crust cinnamon sugar topping creates the most incredible crunch that contrasts beautifully with the sweet filling

02 -

The dough becomes impossible to work with if it warms up, so keep the second sheet in the fridge until you need it
Overfilling seems tempting but leads to stuck on filling that takes forever to clean

03 -

If the dough circles become too soft while working, pop the entire muffin tin in the freezer for five minutes
A shot glass works perfectly for gently pressing the dough into the muffin cups without tearing it