Cherry Pie Bites (Printable Version)

Flaky mini pastry cups filled with sweet cherry filling and topped with cinnamon sugar.

# What You'll Need:

→ Crust

01 - 2 sheets refrigerated pie dough (about 1 pound)

→ Filling

02 - 1 cup cherry pie filling (about 8 ounces)

→ Topping

03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon ground cinnamon
05 - 1 tablespoon unsalted butter, melted

# Directions:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Roll out the pie dough on a lightly floured surface. Using a 2.5-inch round cutter, cut out 24 circles.
03 - Gently press each dough circle into the cups of a mini muffin tin or arrange them on the baking sheet, shaping small cups.
04 - Spoon about 1 teaspoon of cherry pie filling into each cup.
05 - Mix the granulated sugar and cinnamon in a small bowl until combined.
06 - Brush the edges of each pie bite with melted butter, then sprinkle with cinnamon sugar mixture.
07 - Bake for 13-15 minutes, or until the crust is golden brown and the filling is bubbling.
08 - Allow to cool for 5 minutes before removing from the tin. Serve warm or at room temperature.

# Expert Hints:

01 -
  • Their small size means you can eat three without anyone judging you
  • Refrigerated pie dough makes these foolproof even for baking beginners
  • The cinnamon sugar on top creates this incredible crispy edge that people fight over
02 -
  • Overfilling these is the number one mistake that leads to stuck on mess and frustration
  • Let them cool for at least 5 minutes or the hot cherry filling will burn your mouth instantly
  • The dough expands slightly during baking, so do not press it too thin against the muffin cups
03 -
  • If you do not have a round cutter, a clean drinking glass works perfectly fine
  • A small ice cream scoop or melon baller helps portion the filling evenly

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