Quick Cherry Pie Bites

Last summer my niece decided she wanted to help with dessert for the family reunion. We were running short on time and I still needed something impressive, so we improvised these little cherry bites using store bought dough and a jar of filling. She stood on her step stool pressing circles into the muffin tin, flour dusting her nose like tiny freckles. They disappeared faster than anything else on the table that afternoon.

My neighbor actually stopped by while I was testing this recipe and ended up staying for an entire batch straight from the oven. We stood at the counter eating them warm, the sugary cinnamon dusting coating our fingers, talking about how sometimes the simplest desserts hit the hardest. She texted me that night asking for the recipe because her husband kept raving about them.

Ingredients

• Refrigerated pie dough: Use whatever brand you prefer but let it come to room temperature for about ten minutes before unrolling to prevent cracking
• Cherry pie filling: Look for one with visible cherry pieces rather than just gel for better texture in each bite
• Granulated sugar and cinnamon: This simple dusting transforms the pastry tops into something cinnamon swirl tasting
• Beaten egg: Totally optional but creates that professional bakery shine on the golden edges

Instructions

Preheat and prepare:

Get your oven to 375°F and line a baking sheet just in case any filling bubbles over during baking

Cut the pastry circles:

Use a 2.5 inch round cutter to cut twelve circles from the dough, gathering and rerolling scraps if needed

Form the cups:

Gently press each circle into the wells of a mini muffin tin, letting the dough come slightly up the sides for maximum filling capacity

Add the cherry filling:

Spoon about one tablespoon of filling into each cup being careful not to overfill which causes messy spills

Apply egg wash if using:

Lightly brush just the exposed pastry edges with beaten egg for that gorgeous golden finish when baked

Add cinnamon sugar topping:

Mix together the sugar and cinnamon then sprinkle generously over each bite for that crusted sweetness

Bake until golden:

Bake for thirteen to fifteen minutes until the pastry is deep golden brown and you see the filling bubbling eagerly

Cool briefly then remove:

Let them rest in the tin for five minutes before carefully transferring to a wire rack to finish cooling

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These became my go to recipe when friends announce they are dropping by unexpectedly. I keep everything stocked in my pantry and freezer now because the amount of praise I get for such minimal effort still surprises me every single time.

Playing With Different Fillings

While cherry is classic I have found that blueberry pie filling works beautifully and apple pie filling gives you that nostalgic fall flavor even in the middle of summer. Peach is delightful when fresh peaches are in season but honestly whatever jar of filling is languishing in your pantry will turn out wonderfully.

Making These Ahead

You can assemble the entire tray unbaked and freeze it for up to a month before baking which is absolutely clutch for holiday prep. Just add a couple extra minutes to the baking time since they are going in frozen. I learned this trick when I was hosting Thanksgiving and needed every inch of oven space.

Serving Ideas That Elevate

A dusting of powdered sugar right before serving makes these look bakery gorgeous and takes literally ten seconds. A tiny dollop of whipped cream on top is never a bad idea especially if you are serving these for a dinner party dessert.

• Pair with vanilla ice cream for that warm cold contrast everyone loves
• These travel well so they are perfect for potlucks and bake sales
• Try them with a cup of black coffee in the afternoon for the perfect snack

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There is something deeply satisfying about serving dessert that looks like it took hours when really it was thirty minutes of easy work. Hope these become your backup plan too.

Recipe FAQs

→ Can I use fresh cherries instead of pie filling?

Yes, you can use fresh cherries. Pit and chop about 2 cups of fresh cherries, then cook them with 2 tablespoons sugar and 1 teaspoon cornstarch until thickened. Cool before using to prevent soggy pastry.

→ How do I prevent the pastry from getting soggy?

Avoid overfilling the cups—one tablespoon of filling per bite is ideal. Also, ensure you don't add warm filling to the dough. The egg wash on pastry edges helps create a slight barrier against moisture.

→ Can I make these ahead of time?

You can assemble the bites up to 24 hours ahead and refrigerate, covered. Add the cinnamon sugar topping just before baking. Once baked, they're best enjoyed within 1-2 days stored at room temperature in an airtight container.

→ What can I use if I don't have a mini muffin tin?

A regular muffin tin works—just cut larger dough circles and press into the wells. You'll get fewer bites, but they'll be just as delicious. Alternatively, fold the dough circles over the filling to create small hand pies.

→ Can I freeze these cherry bites?

Yes, freeze unbaked assembled bites on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake frozen, adding 2-3 minutes to the baking time. Baked bites don't freeze well as the pastry becomes soft upon thawing.

→ What other fruit fillings work well?

Blueberry, apple, peach, and mixed berry pie filling all work beautifully. Homemade fillings with berries, stone fruits, or even lemon curd are delicious options. Just ensure the filling isn't too watery before baking.