Quick Cherry Pie Bites

My youngest daughter discovered these cherry pie bites at a bake sale last year and came home begging me to recreate them. We spent a rainy Sunday afternoon making batch after batch, flour dusting every surface and cherry filling ending up on more than just the pastry. Now they are her go-to contribution for every class party and family gathering.

I made three dozen of these for my book club meeting last month and watched them disappear within ten minutes. One friend confessed she ate four before anyone else even arrived, and now they request them at every gathering.

Ingredients

• Refrigerated pie dough: One sheet creates exactly 12 bites with no rolling or chilling required
• Cherry pie filling: Look for filling with whole cherries for the best texture and pockets of fruit
• Granulated sugar and cinnamon: This simple sprinkle transforms plain pastry into something special
• Beaten egg: The optional egg wash creates that beautiful golden bakery finish

Instructions

Prepare your oven and pan:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup

Cut the pastry circles:

Unroll the pie dough and use a 2.5-inch (6 cm) round cutter to cut out 12 perfect circles

Form the pastry cups:

Gently press each circle into the wells of a mini muffin tin, letting the dough naturally create small cups

Add the cherry filling:

Spoon about 1 tablespoon of cherry pie filling into each cup, being careful not to overfill

Apply the egg wash:

Brush the exposed pastry edges lightly with beaten egg for that golden finish

Sprinkle with cinnamon sugar:

Mix the granulated sugar and cinnamon together, then generously sprinkle over the tops of each bite

Bake until golden:

Bake for 13 to 15 minutes until the pastry is golden brown and the filling is bubbly

Cool completely:

Let them cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely

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These became a Christmas Eve tradition when my niece insisted on making them for Santa instead of the usual cookies. The kids now argue over who gets to help assemble them each year.

Getting Creative with Fillings

I have found that blueberry and apple pie fillings work just as beautifully as cherry. Peach filling with a sprinkle of nutmeg instead of cinnamon creates a lovely summer variation.

Making Them Ahead

You can assemble the entire recipe up to a day before baking and store them covered in the refrigerator. Add an extra minute or two to the baking time if baking cold from the fridge.

Serving Suggestions

A light dusting of powdered sugar right before serving makes these look like they came from a bakery. I also love serving them with a small dollop of whipped cream on the side.

• These travel well for parties and picnics
• Warm them slightly in the microwave for 10 seconds before serving
• Package them in cute boxes for effortless homemade gifts

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Every time I smell cinnamon and cherries baking together, I am reminded of how the simplest recipes often create the happiest memories.

Recipe Questions & Answers

→ Can I make these ahead of time?

Yes, you can assemble the cups up to a day in advance and refrigerate unbaked. When ready to serve, simply bake fresh. Leftovers keep well in an airtight container at room temperature for two days, though the pastry may soften slightly.

→ What other fillings work well?

Blueberry, apple, peach, and even lemon curd all work beautifully. For fresh fruit fillings, toss with a tablespoon of cornstarch and sugar before filling to prevent excess moisture during baking.

→ Do I need the egg wash?

The egg wash is optional but recommended for achieving that golden, glossy finish on the pastry edges. If avoiding eggs, simply skip this step or brush lightly with milk instead for a similar effect.

→ Can I freeze these cherry pastries?

Yes, freeze baked and completely cooled bites in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the oven before serving.

→ What if I don't have a mini muffin tin?

You can use a regular muffin tin to make larger versions, increasing baking time by 3-5 minutes. Alternatively, fold the dough circles in half to create traditional hand pies and bake on a parchment-lined sheet.

→ How do I know when they're done baking?

The pastry should be golden brown and the filling bubbly. If the edges brown too quickly, tent loosely with foil for the last few minutes of baking. Let them cool in the tin for 5 minutes to set before removing.