Mini Cherry Pies (Print Version)
# Ingredients:
→ For the Crust
01 -
1 package (2 9-inch) store-bought pie crust
→ For the Filling
02 -
2 cups cherry pie filling
→ For the Topping
03 -
1 egg white, slightly beaten
04 -
Sugar for sprinkling
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease the muffin tin lightly to ensure easy removal of the pies later.
02 -
Unroll one pie crust onto a clean, flat surface. Use a cookie cutter or the rim of a glass to cut out 3 ½–4-inch circles. Repeat with the second pie crust if needed.
03 -
Place each dough circle into a muffin cup. Gently press the dough into the bottom and up the sides to form a mini crust.
04 -
Spoon cherry pie filling into each crust, filling about ⅔ of the way to allow room for bubbling.
05 -
Roll out leftover dough and cut into thin strips (about ¼–⅓ inch wide) using a knife or pizza cutter. Weave the strips together to form a lattice pattern, then place on top of each pie. Press the edges gently to seal and trim any excess dough.
06 -
Lightly brush the tops of each pie with the beaten egg white. Sprinkle a pinch of sugar over the top for added sweetness and a sparkling effect.
07 -
Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the crust turns lightly golden and the filling begins to bubble.
08 -
Let the pies cool in the muffin tin for at least 15–20 minutes. Carefully loosen the edges of each pie with a knife and gently lift them out of the tin.
# Notes:
01 -
Ready-made crust makes this recipe quick and hassle-free, though homemade pie dough is also an option for extra flair.