Cherry Pie Bites (Printable version)
Buttery crust cups filled with sweet cherries and cinnamon sugar topping
# What You’ll Need:
→ Crust
01 - 2 sheets refrigerated pie dough (about 1 pound total)
→ Filling
02 - 1 cup cherry pie filling (about 9 ounces)
→ Topping
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon ground cinnamon
05 - 1 tablespoon unsalted butter, melted
# How to Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a 24-cup mini muffin tin.
02 - Roll out pie dough on a lightly floured surface. Using a 2.5-inch round cutter, cut out 24 circles from the dough sheets.
03 - Gently press each dough circle into the cups of the mini muffin tin, forming small pastry shells. Alternatively, arrange on the prepared baking sheet.
04 - Spoon approximately 1 teaspoon of cherry pie filling into each dough cup, being careful not to overfill.
05 - Combine granulated sugar and ground cinnamon in a small bowl, mixing until well blended.
06 - Brush the edges of each pie bite with melted butter using a pastry brush, then sprinkle evenly with the cinnamon sugar mixture.
07 - Bake for 13 to 15 minutes until the crust is golden brown and the filling is bubbly. Watch closely to prevent over-browning.
08 - Let cool in the tin for 5 minutes before carefully removing. Serve warm or at room temperature.
# Expert tips:
01 -
- These disappear faster than you can bake them, so consider making a double batch
- The secret is letting the cinnamon sugar create this incredible crust that everyone talks about
02 -
- Work quickly once the dough is out of the fridge because warm dough shrinks back when you try to cut it
- Do not overfill the cups or the filling will bubble over and create a sticky mess in your oven
03 -
- Use a shot glass to gently press the dough into the muffin tin without tearing it
- If the edges get too dark before the filling bubbles, tent loosely with foil for the last few minutes