Quick Cherry Pie Bites (Printable Version)

Buttery pastry cups filled with sweet cherries, sprinkled with cinnamon sugar, and baked until golden.

# What You Need:

→ Pastry

01 - 1 sheet refrigerated pie dough (approximately 8 ounces)

→ Filling

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

→ Topping

03 - 1 tablespoon granulated sugar
04 - 1/2 teaspoon ground cinnamon

→ Optional

05 - 1 egg, beaten for egg wash

# How-To:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll the pie dough and cut out 12 circles using a 2.5-inch round cutter.
03 - Press each dough circle into the wells of a mini muffin tin to form small cups.
04 - Spoon approximately 1 tablespoon of cherry pie filling into each pastry cup.
05 - If desired, brush exposed pastry edges lightly with beaten egg for golden color.
06 - Combine granulated sugar and cinnamon, then sprinkle evenly over the bites.
07 - Bake for 13 to 15 minutes until pastry is golden brown and filling is bubbly.
08 - Let cool in the tin for 5 minutes, then transfer carefully to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in under 30 minutes with ingredients you probably already have
  • The mini size means you can pop several without feeling guilty about portions
02 -
  • Don't skip the cooling time in the muffin tin or the pastry cups may collapse when you try to remove them
  • If the dough feels too cold and stiff, let it warm up for 5 minutes or it will crack when you press it into the tin
03 -
  • Use kitchen scissors to cut any excess dough overhanging the muffin tin before baking for cleaner edges
  • Warm the cherry filling slightly in the microwave for 30 seconds to make it easier to spoon

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