DESSERT RECIPES

Mini Cherry Pies

Updated

Twelve individual lattice-topped cherry pies baked in a standard muffin pan, with a homemade cinnamon-kissed cherry filling and a flaky butter-and-shortening crust.

Prep
45 min
Cook
50 min
Total
2 hr 45 min
Yield
12 mini pies
Illustration of Mini Cherry Pies

These hand-size pies from the KitchenSimplicity archive have everything a full cherry pie has, just in miniature: a flaky double crust, a glossy cherry filling with a faint hint of cinnamon, and a little lattice on top finished with egg wash and cinnamon sugar. A regular muffin pan does the shaping, so each pie comes out with neat sides and a generous mound of fruit.

They are well suited to working in stages. The filling can be cooked and chilled or frozen one day, the dough made another, and the assembled pies frozen unbaked until you want them warm from the oven. Make them in summer when cherries are in season, or with frozen cherries any time you want individual desserts for a party or picnic.

Tips

  • The filling recipe is generous and may leave some extra; spoon leftovers over cheesecake, ice cream or yogurt, or freeze for another batch.
  • Freeze assembled, unbaked pies in the pan until firm, then bake straight from the freezer: 10 minutes at 375°F, then about 35 minutes at 350°F.
  • Prefer an all-butter crust? Replace the shortening with an equal amount of cold butter for more flavor; keep the dough well chilled, since it softens faster.
  • Sweet cherries make a milder, sweeter pie and tart cherries a tangier one; taste the filling and add a squeeze of lemon if it seems flat.

Mini Cherry Pies

Prep
45 min
Cook
50 min
Total
2 hr 45 min
Yield
12 mini pies

Ingredients

  • For the crust:
  • 2 1/2 cups (315 g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) cold unsalted butter, cut into cubes
  • 1/2 cup (95 g) cold vegetable shortening
  • 2 tablespoons (30 ml) lemon juice
  • About 1/4 cup (60 ml) ice water
  • For the cherry filling:
  • 6 cups (about 2 pounds / 900 g) pitted cherries, fresh or frozen
  • 1 1/2 cups (300 g) granulated sugar
  • Pinch of ground cinnamon
  • 1/4 cup (32 g) cornstarch
  • 1/4 cup (60 ml) cold water
  • For finishing:
  • 1 large egg whisked with 2 teaspoons water, for egg wash
  • Cinnamon sugar (3 parts sugar to 1 part ground cinnamon), for sprinkling

Steps

  1. Make the crust: Whisk the flour and salt in a large bowl. Add the butter and shortening and work them in with a pastry blender or your fingertips until the mixture looks like coarse crumbs with some pea-size pieces.
  2. Sprinkle in the lemon juice, then add the ice water a tablespoon at a time, tossing with a fork, just until the dough holds together when pressed. You may need slightly more or less water.
  3. Shape about two-thirds of the dough into one disk and the rest into a smaller disk. Wrap both and refrigerate for at least 30 minutes.
  4. Make the filling: Combine the cherries, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the fruit has released lots of juice and looks soupy, about 15 minutes.
  5. Stir the cornstarch into the cold water until smooth, then stir it into the cherries. Cook, stirring, until the juices turn thick and glossy, at least 2 minutes. Let the filling cool completely before using.
  6. Assemble: Heat the oven to 375°F (190°C) and grease a 12-cup standard muffin pan. On a lightly floured surface, roll the larger disk of dough to just under 1/4 inch thick. Cut 12 rounds large enough to cover the bottom and sides of each muffin cup (about 4 1/2 inches across) and press them into the cups.
  7. Spoon a heaping mound of cooled cherry filling into each lined cup.
  8. Roll out the smaller disk of dough and cut it into 1/2-inch-wide strips. Weave the strips into a lattice sheet on the counter, then cut out 12 rounds with a 2 1/2-inch cutter. Lay one on each pie and pinch the edges to seal.
  9. Brush the tops with egg wash and sprinkle with cinnamon sugar.
  10. Bake for 5 minutes at 375°F, then lower the oven to 350°F (175°C) and bake for about 25 minutes more, until the crust is golden and the filling bubbles.
  11. Let the pies cool in the pan for about 30 minutes so the filling sets, then run a thin knife around each one and lift it out.

More recipes: Dessert Recipes · All recipes