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Mini Cherry Pies - the perfect combination of sweet and tart! This cherry pie recipe is easy to serve and clean up for parties! |The Love Nerds

Mini Cherry Pies

Course Dessert
Cook Time 20 minutes
Total Time 20 minutes
Servings 12
Author Maggie @ The Love Nerds


  • 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
  • 1 1/3 cup sugar
  • 1/3 cup flour
  • 1 tsp Cinnamon
  • 2 tsp of nutmeg
  • 1/2 tsp Almond extract or Vanilla Extract
  • Topping: 1 tbsp sugar and 1 tbsp cinnamon
  • Egg and milk for crust wash optional


  1. 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.
  2. 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.
  3. Drain the cherries. In a large mixing bowl, gently stir them together with the flour, sugar, cinnamon, nutmeg and vanilla or almond extract.
  4. 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.
  5. 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.
  6. Then, I sprinkle the tops with the sugar/cinnamon mixture.
  7. Bake at 400 degrees for 20-25 minutes. They should be a nice golden brown.