For a richer flavor, consider adding a tablespoon of butter, cut into small pieces, to the cherry filling before baking. If you prefer a sweeter pie, increase the sugar to 3/4 cup. Store leftover pies in the refrigerator for up to 3 days.
Mini Cherry Pies
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 15 mins
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SERVING2 People
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VIEWS21
These charming mini cherry pies offer the perfect solution for avoiding leftover pie! This recipe yields two delightful individual pies, ideal for a cozy dinner for two. Bursting with juicy cherries and a hint of almond, these pies are sure to be a delightful treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate117 g
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Fiber6 g
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Protein7 g
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Saturated Fat8 g
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Sodium483 mg
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Sugar66 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)
02
Step
10 mins
Unroll the pie crust on a lightly floured surface. Using a 6-inch round cutter or a knife, cut out two 6-inch circles from the dough. Reroll the remaining dough and cut it into 1/8-inch wide strips for the lattice crust. (15 minutes)
03
Step
5 mins
Gently press the 6-inch dough circles into two 5-inch pie plates, forming the bottom crusts. Crimp the edges for a decorative touch. (5 minutes)
04
Step
10 mins
In a medium bowl, combine the drained cherries, sugar, tapioca, and almond extract. Stir gently to combine and allow the mixture to stand for 5 minutes to soften the tapioca. This will help thicken the filling during baking. (5 minutes)
05
Step
2 mins
Spoon the cherry filling evenly into the prepared pie crusts. (2 minutes)
06
Step
15 mins
To create the lattice crust, lay two of the longest dough strips across the center of each pie in an 'X' shape. Weave the remaining strips horizontally and vertically, alternating over and under, to form the lattice pattern. Use the shortest strips around the edges of the pie. (15 minutes)
07
Step
30 mins
Carefully pinch the edges of the lattice strips and the bottom crust together to seal the pies. You can also brush the crust with a beaten egg for a golden-brown finish (optional). (5 minutes)
08
Step
30 mins
Bake in the preheated oven for approximately 30 minutes, or until the crusts are golden brown and the filling is bubbling and thickened. (30 minutes)
09
StepRemove the pies from the oven and let them cool completely on a wire rack before serving. This allows the filling to set properly. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Gertrude Wisozk
Jun 13, 2025I added a sprinkle of sugar on top before baking for a bit of sparkle.
Adolph Ratke
Jun 3, 2025The lattice crust was a bit tricky, but worth the effort!
Jamal Fritsch
May 11, 2025My family raved about these pies. The almond extract adds a nice touch.
Dane Predovic
May 7, 2025These mini pies are so easy to make and perfect for a quick dessert!
Filomena Cassin
Apr 9, 2025I love that they're just the right size for two people.