Mini Cherry Pies, Too Cute to Eat?

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What could be cuter and easier to bake than a traditional cherry pie? Mini cherry pies! And, we think they are by far not too cute to eat. As a matter of fact, these mini pies are great for exercising portion control and are a very fun addition to your summertime table. So, for those of us who don’t want to slave over making a pie from scratch, here’s an easier and cuter alternative! (Of course, feel free to use store-bought pre-made crust… we love Pillsbury for that reason alone.)

Mini Cherry Pies

mini cherry pies
Photo: Jonathan Boulton


  • 2 lb. cherries, pitted (about 5 cups)
  • 1/2 cup water
  • 1/2 cup sugar plus 1 tablespoon for sprinkling
  • Juice of 1/2 lemon
  • 1/4 cup corn starch
  • Nonstick spray, for pan
  • 1 package refrigerated pie crust
  • 2 tbsp. milk


  1. Make cherry pie filling: In a saucepan over medium heat, combine pitted cherries, water, lemon juice, 1/2 cup sugar, and cornstarch. Reduce heat to low and cook, stirring occasionally, 10 to 15 minutes.
  2. Spray a muffin tin with nonstick spray. Use rim of glass to cut large circles into pie crust (they should be big enough to line the whole muffin cup). Press crust into muffin tins and up the sides.
  3. Spoon over filling until each is full. Roll out remaining scraps of pie crust and slice into lattice strips with a pizza cutter or knife. Make a crosshatch crust; trim excess.
  4. Brush tops with milk and sprinkle with remaining sugar.
  5. Bake at 350° for 23 to 25 minutes.
  6. Let cool slightly, then remove from muffin tin and serve.

Recipe by Lindsay Funston – Delish, July 2016