Quick Cherry Pie Bites (Printable Version)
Mini buttery pastry cups filled with sweet cherries and cinnamon sugar, ready in 30 minutes.
# What You Need:
→ Pastry
01 - 1 sheet refrigerated pie dough (approximately 8 oz)
→ Filling
02 - 1 cup cherry pie filling (approximately 8 oz)
→ Topping
03 - 1 tablespoon granulated sugar
04 - 1/2 teaspoon ground cinnamon
→ Optional
05 - 1 egg, beaten for egg wash
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll the pie dough and use a 2.5-inch round cutter to cut out 12 circles.
03 - Gently press each circle into the wells of a mini muffin tin, forming small cups.
04 - Spoon approximately 1 tablespoon of cherry pie filling into each pastry cup.
05 - Brush exposed pastry edges lightly with beaten egg for a golden finish.
06 - Mix granulated sugar and cinnamon together, then sprinkle over the tops of the bites.
07 - Bake for 13 to 15 minutes, or until the pastry is golden brown and the filling is bubbly.
08 - Let cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- They take less than 30 minutes from start to finish, including bake time
- The mini size means you can pop two or three without any guilt whatsoever
- They look impressive but require zero actual pastry skills
02 -
- Overfilling these is the number one mistake, the cherry filling expands like crazy in the oven
- Letting them cool in the tin for those 5 minutes is non-negotiable or you will have a sticky mess
- The cinnamon sugar mixture can clump if your pastry brush is wet, so dip it in dry first
03 -
- Warm the pie dough slightly at room temperature for 10 minutes if it cracks when you unroll it
- Use the back of a measuring spoon to gently press the dough into the muffin wells without tearing it