Mini Cherry Pies are perfectly sized for one, plus another pie to share with your neighbor. Or keep it all to yourself. I won't tell.
Best Cherry Pie Recipe (Mini)
I like mini stuff. I think it's cute. The smallness just makes it seem more special. That's how I feel about these adorable mini cherry pies.
However, I wanted a real pie for my cowboy. Not a little muffin tin-sized pie. These individual cherry pies are exactly what my cowboy likes. Certainly not because they are "cute".
But because they are large enough to have a respectable amount of filling and plenty of his favorite part--the crispy, tender, buttery crust.
Dare I say, these pies are big enough to share if that's what your heart desires. He didn't share.
Homemade Pies Are Love
Now, I'm not the store-bought crust and canned pie filling kinda pie maker. I think pies are special treats and I don't take the easy road here. If it's worth me making a pie, it's worth being extra.
Just so you know, pie-making is a bit of an art. But I'll do my best to walk you through the process. The crust is a feeling, not so much of a measurement, but I believe in you!
Just know, that practice makes a good pie maker.
The best thing you can do is make more pie and eat more pie. I like this idea, don't you?
Ingredients
Cherry Pie Filling:
- Jarred or Canned Sour Cherries in Syrup--NOT "Pie Filling". Using fresh cherries or frozen cherries works, too
- Cornstarch
- Almond Extract
- Sugar
Crust:
- All Purpose Flour
- Salt
- Shortening
- Water
Crumble Topping for Pies:
- Cinnamon
- Old Fashioned Oats
- All Purpose Flour
- Brown Sugar
- Cold Butter, cut into cubes
- Pecans, optional
How to Make a Cherry Pie
The process for a mini pie is the same as for a full-sized whole pie. So, if you prefer to make a large cherry pie instead of 4 mini cherry pies, adjust as you go. I love the crumble topping, but you can choose to skip it and make a lattice top instead. Double to dough recipe to have enough for a full top crust. Brush the top crust with an egg wash and give it a sprinkle of course sugar.
Make Cherry Pie Filling:
- Dump the jars of cherries in syrup into a small saucepan. Add sugar and cornstarch.
- Bring to a boil over medium heat; reduce heat to low and cook, stirring frequently, for about 3-5 minutes. You'll know the filling is done when it is thick, the cherries have released their juices, and the "goo" goes from being an opaque pinkish color to a clear, deep red color. Adjust the thickness of the cherries by adding more cornstarch mixed in cold water, if needed.
- Stir in almond extract. Set aside to cool slightly.
Make Pie Crust:
This 3 Ingredient Pie Crust is perfect for making a flaky pie crust. Or see the recipe card below.
Oatmeal Pecan Crumble Topping:
- In a medium bowl, stir together cinnamon, brown sugar, old-fashioned oats, and flour.
- Stir cubed butter into the dry mixture. Use your fingers or pastry blender to break the butter down into small pea-sized butter balls that are coated in the butter/flour/oats mixture.
- Stir in pecans.
Assemble Mini Cherry Pies:
Pour cherry filling into each crust, allowing ½ inch room for the crumble topping.
Sprinkle crumble topping on top of cherry filling.
Repeat the process for each mini pie. Place pies on top of a baking sheet to catch any overflow.
Bake in a 425 F oven for 10 minutes. Reduce the temperature to 350 degrees F cover with foil and bake until the cherries are bubbly and the crust and topping are golden brown.
Remove from oven and allow to cool on a cooling rack before slicing.
Serve with ice cream or whipped cream, if desired.
Which Mini Pie Pan?
I like the 4 to 5-inch little pie pans! Just enough for one or two servings. The pies bake evenly and the pans are sturdy enough to be used again and again.
Substitutions and Variations
Choose a Fruit Mini Pies--This is the basic premise of making a fruit pie. Substitute peach pie filling, blueberries, blackberries, etc.
Full-Sized Pies--use the crust in one 9-inch pie instead of 4 mini pies
Cherry Hand Pies--roll the dough out in a 4 to 5-inch circle, place the filling on half, fold the crust over to make a half circle, and pinch the edges closed. Crimp with a fork. Brush with egg wash and sprinkle with coarse sugar.
Easy Mini Pies--Use pre-made pie crust and canned pie filling to make a fast and easy version. Top with the homemade oat crumble topping and people will still be impressed.
Storage
Store leftover pie in an airtight container at room temperature for 3-5 days.
Something Else to Try
If you like it fruity, try our Peach Cobbler in a Crockpot with Cake Mix recipe. And for a cherry breakfast treat, try Black Forest Overnight Oats!
For an easy, but impressive treat for your sweetie try Easy Heart Shaped Cake.
If you want some other great cakes to consider check out one of my favorites, Chocolate Cake with Cream Cheese Filling
If chocolate isn't what you're hankering for right now, maybe a sweet and tangy Lemon Jello Cake is what you're after.
Oreo Mug Cake, Chocolate Chip Mug Cake, and Hot Chocolate Mug Cake can satisfy your sweet tooth in mere minutes.
DID YOU TRY THIS RECIPE? ❤️
Lastly, if you tried Mini Cherry Pies following this recipe, please let me know how you liked it by leaving a comment and/or 5-star review!
I love hearing from you! I'll do my best to respond to each comment.
And, of course, if you make this recipe, tag me on Instagram! Seeing your photos is my favorite thing!
FOOD SAFETY
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- See more guidelines at USDA.gov.
Mini Cherry Pies
Ingredients
Method
- Pour the cherries and syrup into a small saucepan. Add sugar and cornstarch. Cook on medium to medium-high.
- Bring to a boil; reduce heat to low and cook, stirring frequently, for about 3-5 minutes. When the filling is thick, stir in almond extract. Set aside to cool slightly.
- Whisk the flour and salt together in a large bowl.
- Add shortening. Using a pastry cutter, briefly cut the shortening into the mixture until it resembles a coarse meal (pea-sized bits with a few larger bits of fat are OK).
- Drizzle the cold water in, 1 Tablespoon at a time, and stir with a fork after every Tablespoon has been added. Stop adding water when the dough begins to form large clumps.
- Transfer the pie dough to a lightly floured surface and carefully work the dough into a ball. Avoid overworking the dough.
- Cut the dough into 4 equal parts. Gently flatten the dough into 1-inch-thick disc using your hands. Work with ¼ at a time. Keep the other dough in the refrigerator until you’re ready to roll it out.
- Lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. Use gentle-medium force with your rolling pin, start from the center and work your way out in all directions, turning the dough with your hands as you go. Between passes of the rolling pin, rotate the pie crust and even flip it to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking. Roll the dough into a very thin circle, large enough to fit your mini pie dish. Your pie dough will be about ⅛ inch thick, which is quite thin. Visible specks of butter and fat in the dough are perfectly normal and expected.
- Because your dough is so thin, use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish. Fold the edges of the dough under and crimp as you like.
- In a medium bowl, stir together cinnamon, brown sugar, old-fashioned oats, flour, and salt.
- Stir cubed butter into dry mixture. Use your fingers or pastry blender to break the butter down into small pea sized butter balls that are coated in the butter/flour/oats mixture.
- Stir in pecans, if desired.
- Pour cherry filling into the prepared crust, allowing ½ inch room for the crumble topping.
- Sprinkle crumble topping on top of cherry pie filling.
- Repeat the process for the remaining mini pies. Place pies on top of a cookie sheet to catch any over flow.
- Bake in a 425 F oven for 10 minutes. Reduce the temperature to 350 degrees F, cover with foil, and bake for 35-45 minutes or until the cherry filling is bubbly and the topping and crust are golden brown.
- Remove from oven and allow to cool before slicing.
- Serve with ice cream or whipped cream, if desired.
Nutrition
Notes
- The recipe makes 4 mini pies or one 8-inch pie.
- Use cherries packed in syrup or water NOT cherry pie filling
- Add more cornstarch if your filling isn't thick enough--Add 1 Tablespoon of cornstarch to a small amount of cold water and add to the filling. Bring to a boil again to get full thickening.
Chuckie says
I created this recipe just for the Cowboy. He's the most generous person I've ever known, except when it comes to sharing his cherry pies. Now he doesn't have to share. I hope you enjoy these cute little pies as much as he does.