Save These delightful mini treats combine flaky refrigerated pie dough with luscious cherry pie filling, creating bite-sized desserts that vanish quickly. The pastries bake until golden brown with bubbly fruit centers, while a cinnamon-sugar dusting adds comforting warmth. Perfect for gatherings or sudden sweet tooth cravings, these handheld delights come together in just 30 minutes using simple pantry staples.
The scent of cinnamon hitting warm pastry still reminds me of my first apartment kitchen, tiny but somehow perfect for experiments like these. I had friends coming over on short notice and nothing prepared except a sheet of pie dough and a jar of cherry filling from the back of the pantry. Sometimes the best desserts start with a little kitchen panic and end with something wonderful.
My neighbor Sarah actually texted me three days after that impromptu gathering asking for the recipe. She swore her daughter had eaten three before dinner and was now demanding them for her birthday instead of cake. I never told her how embarrassingly simple they were to make.
Ingredients
- Refrigerated pie dough: Keep it cold until you are ready to work with it, warm dough gets stubborn and sticky
- Cherry pie filling: Pick a brand with visible cherry pieces, the texture makes all the difference
- Granulated sugar and cinnamon: This duo creates that bakery style topping everyone assumes takes skill to achieve
- Optional egg wash: Not strictly necessary but gives you that professional golden brown finish
Instructions
- Prepare your oven and pan:
- Preheat to 375°F and line a baking sheet, though honestly you will need that mini muffin tin more
- Cut the dough circles:
- Use a 2.5 inch cutter to get 12 rounds, work quickly and reroll scraps gently
- Form the pastry cups:
- Press each circle into the muffin wells, letting the dough come slightly up the sides like tiny tart shells
- Add the filling:
- Spoon about a tablespoon of cherries into each cup, do not overfill or they will bubble over dramatically in the oven
- Add the golden finish:
- Brush edges with beaten egg if you want them extra pretty, then sprinkle with cinnamon sugar
- Bake until golden:
- Thirteen to fifteen minutes until the pastry turns brown and the filling bubbles enthusiastically
- Cool completely:
- Let them rest five minutes in the tin before moving them to a rack, warm pastry tears easily
Save These became my go to contribution for every potluck and book club meeting that year. Something about two bite desserts makes people feel less guilty about reaching for seconds, or thirds.
Switch Up The Filling
Beyond the cherry version I have tried blueberry, apple, and even peach pie filling with equal success. The cinnamon sugar topping works beautifully with all of them, though apple benefits from a pinch of nutmeg mixed into the sugar.
Make Them Shine
A quick dusting of powdered sugar right before serving makes these look bakery professional without any actual skill required. I have also topped cooled bites with a tiny star of whipped cream for parties where I wanted to impress people.
Storage And Timing
These are best enjoyed the same day but will keep for two days in an airtight container on the counter. The pastry does soften slightly overnight, though my family never seemed to mind.
- Make the dough circles up to a day ahead and stack them between parchment paper
- Bake them the morning of your event for maximum freshness
- Never refrigerate the unbaked filled cups, the dough gets tough
Save Sometimes the simplest recipes become the ones we return to again and again, not because they are impressive, but because they just work.
Common Recipe Questions
- → Can I use fresh cherries instead of pie filling?
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Yes, pit and chop fresh cherries, then cook with a tablespoon of sugar and cornstarch until thickened. Cool before using to prevent soggy pastry.
- → How do I prevent the bottoms from getting soggy?
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Pre-bake the empty pastry cups for 5 minutes before adding filling. Also avoid overfilling—1 tablespoon per cup is plenty.
- → Can I make these ahead of time?
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Bake up to 24 hours ahead and store in an airtight container. Refresh in a 350°F oven for 3-4 minutes to recrisp the pastry.
- → What other fruit fillings work well?
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Blueberry, apple, peach, and raspberry pie filling all work beautifully. Adjust cinnamon based on the fruit pairing.
- → Do I need to grease the mini muffin tin?
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No need if using parchment-lined baking sheets or quality non-stick tins. The pastry's butter content prevents sticking naturally.
- → Can I freeze these unbaked?
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Yes, assemble and freeze on the baking sheet until solid, then transfer to freezer bags. Add 2-3 minutes to baking time from frozen.
