Cherry Pie Bites
Servings Prep Time
12mini pies 1hour
Cook Time
25-30minutes
Servings Prep Time
12mini pies 1hour
Cook Time
25-30minutes
Ingredients
Instructions
  1. Prepare pie crust and refrigerate for at least an hour. You can prep the filing while it chills or do this a day ahead of time.
  2. Preheat oven to 400
  3. Roll dough until it’s about 1/4 inch thick – the same as you would for a pie. Cut your circles and place on a baking sheet lined with parchment paper. If you are using a 2.5 inch cutter, you should be able to get 26 circles out of one single recipe of dough. A good roll can get up to 16 circles from the first pass. You want to get at least 24 circles for a dozen pies.
  4. Place the cut circles in the refrigerator while you make the filling.
  5. Drain cherries and place in a saucepan with 1/4 cup of the sugar. Begin to cook down for 3-4 minutes over over medium heat. You will see a lot of juice in the pan.
  6. Combine the remaining 1/4 cup sugar with 2T cornstarch in a small bowl. I keep some vanilla sugar on hand so I used it for the remaining 1/4 cup. Turn the heat to medium-high, add the mixture and stir until the mixture thickens. About 1-2 minutes. If you think you have too much liquid, you can pour a little off. You will be able to leave streaks through the mixture when it’s thick enough.
  7. Transfer into a bowl to cool completely.
  8. To assemble the pies, place 1-2T of filling on every other row of circles (the others will be the top of the pie). We love our filling, so I try to get as much in there as possible.
  9. lace a circle on top and seal around the edges. You can lightly brush the edge of the bottom circle with cold water to help the seal if you want. Crimp the edges with a fork and place in the freezer for 5 minutes or so – just to snap them back into form.
  10. Remove from freezer and vent each one with a knife. You can do any design you want – a criss-cross, one vent, whatever you want. I did a Pi sign on some of these because it was Pi day.
  11. Brush lightly with an egg wash (1 egg and 1 T water) and sprinkle with turbinado sugar. Bake in the oven for 19 minutes or until golden brown. The baking time can vary depending on humidity and other conditions, so watch carefully around 18 minutes.