The perfect combo of sweet & tart – Mini Cherry Pies!
I was away this weekend in Portland for a blog conference and while I will be writing up a whole post about how gorgeous Portland was, the trip made me remember this recipe. Many times I have shared my love for mini desserts. When friends and family get together, I find them easier to serve and clean up.
We were at this gorgeous orchard on Sunday and were able to taste their fresh fruit, including a barrel of cherries. They were the perfect combination of tart and sweet. While I was trying not to eat them by the handfuls, I remember these Mini Cherry Pies. Cherry Pie is Bryan’s favorite, so I made this cherry pie recipe last year for him and obviously forgot to share them.
I used my Individual Apple Pie recipe as inspiration but definitely adjusted this. There is more flour because cherries tend to be even more juicy than apples and added more nutmeg because I think it really enhances the sweet side of cherries. I also use almond extract if I’m not making this recipe for my family as my niece has a nut allergy; in that case, I use vanilla extract.
- Two 9-inch pie crusts
- Two cans of tart red cherries in water (Get these in the canned fruit aisle. it is NOT the cans of pie filling)
- 1⅓ cup sugar
- ⅓ cup flour
- 1 tsp Cinnamon
- 2 tsp of nutmeg
- ½ tsp Almond extract or Vanilla Extract
- Topping: 1 tbsp sugar and 1 tbsp cinnamon
- Egg and milk for crust wash (optional)
- Unroll the pie crusts on a floured surface and cut out circles at least 3 inches in diameter. I normally use a glass as a template. Make sure to save the scraps for topping.
- Cut off little pieces of aluminum foil and put them into each cup of the muffin pan. Then, add the pie crust circles to each cup. Doing this step will make getting your pies out of the pan easier.
- Drain the cherries. In a large mixing bowl, gently stir them together with the flour, sugar, cinnamon, nutmeg and vanilla or almond extract.
- Fill each muffin cup with a couple spoonfuls of filling. It should reach almost to the top, with just enough room left to finish the edges with the top piece of crust.
- I cut the left over pie crust scraps into strips and use them to make a make shift “lattice” on top of the pies with 3-4 small strips. You could also use another pie sheet to make nicer lattice strips by making the circle impressions again and cutting those into strips.
- Then, I sprinkle the tops with the sugar/cinnamon mixture.
- Bake at 400 degrees for 20-25 minutes. They should be a nice golden brown.
NOTE: I keep these in the fridge as leftovers because they will last longer. Then I microwave for 10 seconds if I want to warm it up later.
For Thanksgiving one year, I did make a batch of apple pies and cherry pies side my side. It’s an easy way to make everyone happy and you are only going through the process of cutting out the mini pie crusts one time.
By the way, if you want to see pictures of how I cut out the pie crusts, head over to the Individual Apple Pies to see.
Plus, I am participating in a giveaway if you are interested! There is a $400 Amazon gift card up for grabs!
Hope you enjoy!