Cherry Pie Bites (Printable)

Mini cherry pies with flaky buttery crusts and sweet fruit filling, ready in 35 minutes.

# What You Need:

→ Crust

01 - 2 sheets refrigerated pie dough (about 1 pound total)

→ Filling

02 - 1 cup cherry pie filling (about 9 ounces)

→ Topping

03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon ground cinnamon (optional)
05 - 1 tablespoon unsalted butter, melted

# How to Make It:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Roll out the pie dough on a lightly floured surface. Using a 2.5-inch round cutter, cut out 24 circles.
03 - Gently press each dough circle into the cups of a mini muffin tin or arrange them on the baking sheet, shaping small cups.
04 - Spoon about 1 teaspoon of cherry pie filling into each cup.
05 - Mix the granulated sugar and cinnamon (if using) in a small bowl.
06 - Brush the edges of each pie bite with melted butter, then sprinkle with cinnamon sugar mixture.
07 - Bake for 13–15 minutes, or until the crust is golden brown and the filling is bubbling.
08 - Allow to cool for 5 minutes before removing from the tin. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • These disappear faster than you can bake them, so consider doubling the batch immediately
  • The buttery cinnamon edges create this incredible caramelized crunch nobody can resist
  • Perfect for when you want pie satisfaction without the hour long commitment
02 -
  • Overfilling these tiny pies is the number one mistake I see people make, the filling expands while baking and creates a sticky mess
  • Letting them cool for those full 5 minutes feels like forever but makes the difference between perfect bites and a broken mess
03 -
  • Work quickly once the dough comes out of the refrigerator, it gets soft and hard to work with fast
  • A 1/4 teaspoon measure is the perfect size for filling these bites without making a mess

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