Cherry Pie Bites
Delicious, bite-sized cherry pies made effortlessly with store-bought crust and cherry pie filling, perfect for any occasion.
Ingredients
For the Pie Bites
- 1 sheet refrigerated pie crust Any standard brand works well.
- 1 cup cherry pie filling Can swap for blueberry or apple filling.
- 1 tablespoon granulated sugar Mixed with cinnamon for added flavor.
- 1 teaspoon ground cinnamon Adds warmth to the filling.
- 1 large egg For egg wash, optional for shine.
- 1 tablespoon water To mix with egg for the wash.
- 1 tablespoon coarse sugar For a crunchy topping.
Instructions
Preparation
- Preheat oven to 375°F and lightly grease a 12-cup mini muffin tin.
- Unroll the pie crust on a lightly floured surface and cut out 12 circles using a 3-inch round cutter.
- Press each dough circle into the bottom and up the sides of the muffin cups.
Filling
- In a small bowl, stir together the granulated sugar and cinnamon.
- Spoon about 1 tablespoon of cherry pie filling into each dough cup.
Topping and Baking
- Beat the egg with water to make an egg wash, then brush the tops of each crust.
- Sprinkle coarse sugar over each bite.
- Bake for 12-15 minutes until the crust is golden brown and the filling is bubbling.
- Let the bites cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for about a day, then refrigerate for up to 3 days. Reheat at 300°F for 5-7 minutes to crisp up the crust. You can assemble the unbaked bites a day in advance and bake from the fridge.