Go Back
–+ servings
Golden mini cherry pies with a brown butter lattice crust, cardamom-spiced filling, and sparkling coarse sugar.

Mini Cherry Pies

Rebecca Blumer
A handheld version of the classic dessert featuring a sweet and jammy cherry filling tucked inside a flaky lattice crust. These mini pies are perfect for sharing at summer gatherings and outdoor picnics.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 22 minutes
Macerating time 10 minutes
Total Time 1 hour 32 minutes
Course Dessert
Cuisine American
Servings 12 pies
Calories 225 kcal

Equipment

  • Standard muffin pan
  • 4-inch round cutter
  • 2 1/2-inch round cutter
  • Wire rack

Ingredients
 

  • 2 1/2 cups (380 g) cherries pitted and quartered (about 60 cherries)
  • 1/3 cup (70 g) sugar
  • 2 Tablespoons (20 g) cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 pie crusts store bought or homemade
  • 1 large egg
  • 1 Tablespoon coarse sugar

Instructions
 

Prep the oven and filling

  • Heat your oven to 375°F/190°C. If possible, use a dark-colored standard muffin pan for better browning on the bottom crust.
  • In a medium bowl, combine the quartered cherries, sugar, cornstarch, salt, lemon juice, vanilla extract, and almond extract. Stir until evenly coated and let sit for at least 10 minutes to allow the fruit to macerate and create a syrupy glaze.

Roll, cut, and fill the crusts

  • On a lightly floured surface, roll out one chilled pie crust to about 11 to 12 inches. Cut 8 to 9 circles with a 4-inch cutter and gently press them into the muffin cups.
  • Roll out the second crust, cut the remaining circles for the pan, and reserve all the extra dough for the lattice tops.
  • Spoon about 1 Tablespoon of cherries alone into each crust, then divide the remaining juices among the pies (about 1 Tablespoon per pie). Chill the filled muffin pan in the fridge while you prepare the lattice.

Weave the lattice and finish the tops

  • Cut the reserved dough into 1/4-inch strips. Weave the strips on a floured surface to create a lattice pattern, then stamp out circles using a 2 1/2-inch round cutter.
  • Place a lattice circle over each pie, pressing lightly to adhere. Brush with egg wash (and browned butter if available) and sprinkle generously with coarse sugar.

Bake and cool

  • Bake on the center rack for 22 to 25 minutes until the filling is bubbling and the crust is deeply golden. Let the pies rest in the pan for exactly 5 minutes.
  • Carefully lift the pies out of the pan and transfer them to a wire rack to cool so the bottoms stay crisp.

Notes

Pan Selection: Using a dark-colored metal muffin pan helps the bottom crust brown more effectively, preventing a soggy base.
Storage: These pies can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a 350°F oven for a few minutes to restore flakiness.
Make-Ahead Tip: You can assemble the pies and freeze them in the pan until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 225kcalCarbohydrates: 31gProtein: 2gFat: 11gSaturated Fat: 4.5gCholesterol: 16mgSodium: 185mgPotassium: 75mgFiber: 1gSugar: 14gVitamin A: 1IUVitamin C: 2mgCalcium: 12mgIron: 1mg
Keyword handheld desserts, mini cherry pies, summer treats
Tried this recipe?Let us know how it was!