Mini Cherry Pies: The Ultimate Guide to Bite-Sized Sweetness
If you’re looking for a charming, portable, and delicious dessert, these mini cherry pies are just what you need. With their flaky golden crust and rich, jammy cherry filling, they’re perfect for summer gatherings, potlucks, or an indulgent solo treat. Whether you’re an experienced baker or just starting out, this recipe offers something sweet, satisfying, and fun to make.
Table of Contents
Unlike full-sized pies, these mini versions bake faster and are easier to serve. You also won’t have to fuss over slicing—just pop them out of the muffin tin and serve. Before we dive into the how-to, it’s good to know why cherries are a top-notch ingredient. Not only are they juicy and vibrant, but their health benefits include antioxidants, anti-inflammatory properties, and a natural sweetness that’s hard to beat.
When it comes to thickening up your cherry filling without making it gloopy, the secret is cornstarch. It adds that perfect consistency without overpowering the flavor. Curious about how cornstarch works in baking? Learn more about it from this Bon Appétit guide.
Why Mini Cherry Pies?
- Perfectly portioned for parties or snacks
- Faster to bake than full-size pies
- No slicing—less mess
- Ideal for picnics, lunchboxes, or holiday dessert tables
Tools & Equipment You’ll Need
- Muffin tin (dark-colored pans recommended for browning)
- Rolling pin
- 4-inch round cutter
- 2.5-inch cutter (for lattice tops)
- Bench scraper or pizza cutter
- Mixing bowls
- Cooling rack
Ingredients mini cherry pies
These pies are simple to make and require just a handful of pantry and fridge staples:
- 2½ cups cherries (pitted and quartered; fresh or thawed frozen)
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- ¼ tsp salt
- 1 tsp lemon juice
- ¾ tsp vanilla extract
- ½ tsp almond extract (optional, but recommended)
- 2 pie crusts (homemade or store-bought)
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (for topping)

Making the Cherry Pie Filling
The key to a rich, jammy filling is letting the cherries sit with sugar. This process is called maceration, and it draws out the natural juices.
Steps:
- Mix cherries with sugar, cornstarch, salt, lemon juice, and extracts.
- Let sit at room temperature for 10–15 minutes.
- Stir occasionally so cornstarch combines with the released liquid.
Rolling the Pie Crust
- Lightly flour your surface and rolling pin.
- Roll pie crust to a 12-inch circle.
- Use a 4-inch cutter to cut dough circles.
- Press gently into muffin tin cups.
- Save the scraps for the lattice tops.
Filling the Mini Pies
- Add one rounded tablespoon of cherry pieces to each crust.
- Spoon a bit of the remaining juice (less than a tablespoon) into each pie.
- Chill the pan in the fridge while you prep the lattice.
Creating Mini Lattice Tops
Lattices may look intimidating, but they’re surprisingly fun to make!
Steps:
- Roll dough scraps and cut ¼-inch wide strips.
- Lay half the strips vertically.
- Fold every other strip and place one horizontal strip across.
- Unfold and repeat until a lattice pattern forms.
- Use a 2.5-inch cutter to cut out round lattice tops.
- Gently transfer and place on filled pies.
Pro tip: Use a bench scraper to lift lattices without breaking.
Egg Wash & Baking
- Beat 1 egg and brush over the top crusts.
- Sprinkle with coarse sugar for sparkle and crunch.
- Bake at 375°F (190°C) for 22–25 minutes.
- Dark pans: 22 mins
- Light pans: 25 mins
- Cool in pan for 5 minutes.
- Use a fork to gently lift pies and cool on a rack.
Storage & Freezing Tips
- Store in a loosely sealed container at room temp (3 days) or fridge (5 days).
- Freeze for up to 3 months.
- To reheat, bake at 375°F for 10 mins from frozen.
Flavor Variations
Want to customize your mini cherry pies?
- Add a pinch of cinnamon or cardamom
- Mix in raspberries or blueberries
- Use a gluten-free or vegan pie crust
Serving Suggestions
- Top with whipped cream or a scoop of vanilla ice cream
- Dust with powdered sugar for a classic look
- Pair with a hot cup of tea or iced lemonade
FAQs
Can I use store-bought pie crust for mini cherry pies?
Yes, store-bought crusts work great, especially if you’re short on time. Just make sure they’re cold when you roll and cut them.
Do I have to make a lattice crust on top?
Nope! You can leave them open-faced or use simple full crust tops. Just cut a slit in the middle for steam to escape.
Can I use canned cherries or pie filling?
Yes, but drain canned cherries well and avoid adding extra sugar. If using pie filling, don’t add cornstarch or juice.
How do I keep mini cherry pies from getting soggy?
Cool them on a wire rack, and don’t overfill. A well-thickened filling and proper crust thickness also help.
Can mini cherry pies be made ahead of time?
Absolutely. You can fully bake and freeze them, or prep and store unbaked pies in the fridge overnight.
Bonus Tips for Flawless Mini Pies
- Use cold dough—this helps keep the crust flaky.
- Don’t skip the egg wash—it adds shine and seals in moisture.
- Avoid overstuffing—1 tbsp of filling is enough.
- Always cool completely before storing to prevent sogginess.
Mini cherry pies combine flavor, form, and fun in one adorable dessert. With this step-by-step guide, you’ll be baking like a pro and impressing guests with every bite.
PrintMini Cherry Pies: The Ultimate Guide to Bite-Sized Sweetness
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
A simple, cozy cherry crumble featuring a juicy cherry filling and a crunchy oat topping. Can be made gluten-free or vegan with easy swaps — perfect for weeknight desserts or summer gatherings.
Ingredients
- For the Cherry Filling:
- 4 cups pitted cherries (fresh, frozen, or canned)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- For the Crumble Topping:
- 1 cup all-purpose flour (or gluten-free blend)
- ¾ cup old-fashioned oats
- ½ cup brown sugar
- ½ cup cold butter, cubed (or vegan substitute)
- ½ teaspoon cinnamon
- Optional: ¼ cup sliced almonds or shredded coconut
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Make Cherry Filling: In a bowl, mix cherries with sugar, cornstarch, lemon juice, and vanilla. Spread in a greased 8×8 baking dish.
- Make Crumble Topping: In a separate bowl, combine flour, oats, brown sugar, cinnamon, and optional almonds or coconut. Cut in butter with a fork or fingers until crumbly.
- Assemble & Bake: Sprinkle the topping evenly over the cherry layer. Bake for 35–40 minutes until the top is golden and filling is bubbling.
- Cool & Serve: Cool slightly and serve warm. Pairs well with vanilla ice cream or whipped cream.
Notes
To make vegan, use plant-based butter. For a gluten-free version, use certified gluten-free oats and a GF flour blend. Frozen cherries may require a few extra minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg