What’s better than a big cherry pie? A bunch of little ones! Forget fighting over who gets the bigger slice or gets the crust, these cherry pies are bite size so you get the perfect amount of filling and crust. Plus, they’re super easy to make and need only 3 ingredients! Talk about a win-win.
Here’s your super long list of ingredients 😉
1 box Pillsbury Pie Crusts
1 21 oz can of cherry pie filling
1 egg, whisked
You’re also going to need a small circular cookie cutter or glass. I couldn’t find my cookie cutter, but a glass worked perfectly. And of course you’ll need a mini muffin pan.
First, prep the pie crust by letting it sit out for 15 min. Then unroll it and use your cookie cutter or glass to cut out a circle of dough. Spray your mini muffin pan with Pam then make sure your dough circle is right size–it should reach the top of each muffin cup. You wouldn’t want to cut them all out then find out the circles are too small or big! Ensure you leave half of one of the dough rolls for the lattice pattern the top.
After you’ve cut out all of your dough circles and put them in the pan, it’s time to add the best part–the filling! Cherry pie filling is made for larger pies so the cherries are going to be a little too big for our bite-sized pies. To fix that, I poured the pie filling out on a cutting board then chopped the filling up further. Then start spooning a little filling into each cup.
I’d actually recommend FILLING IT MORE than pictured above; you bake, you learn for next time 😉
To create the lattice pattern for the top, use a knife and a straight edge (I washed and used a plastic ruler) to cut long, thin strips from the dough. Then I cut the strips again so they’d fit across the pie.
Finally, brush your whisked egg across the tops of the lattice crust. Bake at 350 for ~10 min.
Enjoy a warm one fresh out of the oven, maybe add a tiny scoop of vanilla ice cream 😉