Cherry Pie Bites (Print)

Buttery crust filled with sweet cherry goodness, baked to golden perfection in bite-sized portions perfect for sharing.

# What You Need:

→ Crust

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

→ Filling

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

→ Topping

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

# How to Make:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a mini muffin tin lightly.
02 - Roll out pie dough on a floured surface. Cut 24 circles using a 2.5-inch round cutter.
03 - Press each dough circle into mini muffin tin cups or arrange on baking sheet, forming small cups.
04 - Spoon approximately 1 teaspoon of cherry pie filling into each dough cup.
05 - Combine granulated sugar and ground cinnamon in a small bowl, mixing thoroughly.
06 - Brush edges of each pie bite with melted butter, then sprinkle with cinnamon sugar mixture.
07 - Bake for 13-15 minutes until crust turns golden brown and filling bubbles.
08 - Let cool for 5 minutes before removing from tin. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Twenty minutes of active effort yields twenty four adorable bites that look like you spent hours in the kitchen
  • The buttery cinnamon sugar crust creates this irresistible crunchy sweet edge that keeps everyone reaching for just one more
02 -
  • Overfilling these bites is the number one mistake because the filling will bubble over and cement itself to the pan, making removal nearly impossible
  • Work quickly once the dough is at room temperature or it becomes soft and stubborn, refusing to hold its shape in the muffin cups
03 -
  • Chill the muffin tin for 10 minutes before adding the dough and the circles will press in much more easily without springing back
  • If you do not have a round cutter, a clean shot glass or small juice glass works perfectly for cutting uniform circles

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