Cherry Pie Bites (Printable Version)

Flaky pastry cups filled with sweet cherries, sprinkled with cinnamon sugar.

# What You'll 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 It:

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

# Expert Advice:

01 -
  • They disappear faster than you can say cherry pie but take almost no effort
  • The buttery cinnamon sugar crust turns ordinary pie filling into something magical
  • Perfect for those moments when you need dessert but want to keep it light and fun
02 -
  • Overfilling leads to sticky overflow so stick to one teaspoon per cup even if it looks too little
  • Work quickly once dough is at room temperature or it becomes frustratingly soft to handle
  • The cinnamon sugar mixture can clump from melted butter so sprinkle immediately after brushing
03 -
  • Chill your mini muffin tin before pressing in dough for easier removal after baking
  • A shot glass makes the perfect tool for pressing dough into muffin cups

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