Quick Cherry Pie Bites (Print Version)
Mini buttery pastry cups with sweet cherry filling and cinnamon sugar topping
# What You Need:
→ Pastry
01 - 1 sheet refrigerated pie dough (8 oz)
→ Filling
02 - 1 cup cherry pie filling
→ Topping
03 - 1 tablespoon granulated sugar
04 - 1/2 teaspoon ground cinnamon
→ Optional
05 - 1 egg, beaten for egg wash
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll the pie dough and using a 2.5-inch round cutter, cut out 12 circles.
03 - Gently press each circle into the wells of a mini muffin tin, forming small cups.
04 - Spoon about 1 tablespoon of cherry pie filling into each cup.
05 - If desired, brush exposed pastry edges lightly with beaten egg for golden finish.
06 - Mix granulated sugar and cinnamon together, then sprinkle over the tops of the bites.
07 - Bake for 13 to 15 minutes, or until the pastry is golden brown and the filling is bubbly.
08 - Let cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.
# Insider Tips:
01 -
- They come together in under thirty minutes but taste like you spent all afternoon baking
- The mini size means everyone gets their own adorable handheld treat
02 -
- Mini muffin tins vary slightly, check your dough size after the first batch and adjust accordingly
- Letting them cool in the tin for those five minutes prevents the dreaded pastry collapse when you try to remove them
03 -
- Chill your muffin tin in the freezer for ten minutes before adding the dough, it helps keep the pastry shape
- If the edges brown too fast, tent the tin loosely with foil for the last few minutes