Quick Cherry Pie Bites (Printable)

Mini pastry cups filled with sweet cherry filling and topped with cinnamon sugar. Ready in 30 minutes.

# What You'll 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)

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll the pie dough and cut out 12 circles using a 2.5-inch round cutter.
03 - Gently press each circle into the wells of a mini muffin tin to form 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, if desired.
06 - Mix granulated sugar and cinnamon together, then sprinkle evenly over the tops.
07 - Bake for 13 to 15 minutes until pastry is golden brown and filling is bubbly.
08 - Let cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These come together in under thirty minutes using mostly pantry staples
  • The mini size means everyone can grab multiple without feeling like they overdid it
  • You can customize the filling based on whatever fruit preserves you have in the cupboard
02 -
  • Working with cold pastry can cause cracks so let the dough sit out for ten minutes before cutting
  • The filling will be extremely hot right out of the oven so let them cool at least fifteen minutes before serving
  • These are best served the same day but can be stored in an airtight container for up to two days
03 -
  • Use kitchen scissors to cut any large cherry pieces in the filling so they fit better in the cups
  • If your dough gets too warm and sticky while working pop it in the fridge for five minutes
  • Line your baking sheet under the muffin tin to catch any sugary drips and save yourself cleanup time

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