Delicious Cherry Pie Bites

I’ve whipped up bite-sized cherry pie treats that are small, sweet, and perfect for parties or whenever I want a miniature dessert indulgence.

Why You’ll Love This Recipe

I love how these little bites give all the flavor of a classic cherry pie—tart-sweet filling with a buttery crust—but in fun, one- or two-bite form. They’re easy to make, portable, and always a crowd-pleaser.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• refrigerated pie crust dough or homemade pie dough, rolled out

• cherry pie filling (canned or made from fresh/frozen cherries)

• sugar

• cornstarch

• lemon juice

• vanilla extract (optional)

• egg (for egg wash)

• coarse sugar (for sprinkling, optional)

Directions

1. I preheat my oven to 190 °C (375 °F) and line a mini muffin pan with spray or parchment liners.

2. I whisk together cherry pie filling with a bit of sugar, cornstarch, lemon juice, and vanilla to ensure it’s not too runny.

3. I cut small circles or squares from the dough—just big enough to cover the mini muffin cups—and press them gently into each cup.

4. I spoon a small amount (around 1 teaspoon) of the cherry filling into each dough-lined cup.

5. I brush the edges with lightly beaten egg, then fold corner pieces or strips of dough over the top to create a rustic mini “lid,” leaving some filling visible.

6. I brush the exposed dough with egg wash and sprinkle coarse sugar on top if I want extra sweetness and crunch.

7. I bake for about 15–18 minutes, or until the crust is golden and the filling is bubbling.

8. I remove from the oven and let them cool in the pan for 5 minutes, then transfer to a rack to cool completely or serve warm.

Servings and timing

This recipe makes about 24 mini pie bites (depending on the size of your muffin tin).

• Prep time: 15 minutes

• Bake time: 15–18 minutes

• Total time: Around 35 minutes

Variations

• Fruit swaps: I try blueberry, apple cinnamon, peach, or mixed berry fillings depending on what’s in season.

• Cheese addition: I add a small cube of cream cheese or mascarpone under the fruit for creamy richness.

• Spice it up: I sprinkle a pinch of cinnamon, nutmeg, or ground ginger into the filling for warm flavor.

• Topping change: I top with streusel crumbs instead of sugar for crunchier texture.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. I reheat individual bites in a 175 °C (350 °F) oven for about 5 minutes to freshen up the crust and warm the filling.

FAQs

How do I prevent the crust from getting soggy?

I make sure to thicken the filling with cornstarch and bake until the filling is bubbly—this helps the crust stay crisp. Cooling them slightly in the pan before removing also keeps them intact.

Can I make these ahead?

Yes—I assemble them ahead and store the unbaked bites in the fridge for a few hours. I bake them just before serving for the best texture and flavor.

Do I have to use canned filling?

No—I often make my own by simmering fresh or frozen cherries with sugar, lemon juice, and cornstarch until thickened, then cool before filling.

Can I freeze these?

Absolutely—I freeze unbaked pie bites on a tray until firm, then transfer to a freezer bag. I bake from frozen, adding a few minutes to the baking time.

What size muffin tin works best?

I use a standard mini muffin pan, but you can also make toddler-size pie bites in a regular muffin tin—they take about 20 minutes to bake.

Conclusion

These Delicious Cherry Pie Bites bring cherry pie flavor into a fun, portable form. I love their tender crust, sweet filling, and the way they steal the show at gatherings. They’re a mini treat that always feels special.

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