Desserts

mini cherry pies

Mini Cherry Pies

EASY three ingredient dessert for any occasion!

Difficulty Easy
Serves 12 Tarts
Prep Time 20 min
Cook Time 55 min
Ingredients
1 package of Refrigerated Pie Crust
1 can (21 oz.) of Cherry Pie Filling
Whipping Cream
Non-Stick Cooking Spray
Muffin Pan

Notes

Cherries aren't your thing? No problem, just choose a different pie filling flavor.
Double the recipe to make 24 mini pies!
Assemble the mini pies the night before and bake them the next day!

Directions

  1. Preheat oven to 350°F
  2. Roll out refrigerated pie crust onto a flat surface. Cut out twelve 4-inch circles of dough and set aside
  3. Spray a muffin pan with nonstick spray and press each dough piece into the bottom and up the sides of each muffin tin leaving a tiny rim of dough sticking out of the top
  4. Fill each cup with pie filling until nearly full (about 1/4 cup)
  5. Bake 30-35 min, or the filling begins to bubble
  6. Remove from the oven and let cool for at least 20 minutes
  7. Carefully loosen the edges of each pie with a knife and gently lift out from the muffin tin
  8. Serve immediately with a dollop of whipping cream; or cover and refrigerate
Print