Description

This mini cherry pie with a delicate, flaky crust is the kind of dessert that feels special without being complicated. Each small pie delivers a buttery, tender crust wrapped around a sweet-tart cherry filling, finished with a light dusting of sugar for sparkle and crunch.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup unsalted butter, very cold and cubed
6 to 8 tbsp ice water
3 cups pitted cherries, fresh or frozen
3/4 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract
1/4 tsp almond extract (optional)
1 egg, beaten
2 tbsp coarse sugar or granulated sugar

Instructions

In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using. Cook, stirring often, until the mixture thickens and becomes glossy, about 5 to 7 minutes. Remove from heat and let the filling cool completely.
Preheat the oven to 375°F. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
Cut circles large enough to line a muffin tin. Press the dough gently into each cup. Fill each crust with cooled cherry filling.
Use remaining dough to create lattice strips or solid tops. Brush with egg wash and sprinkle generously with sugar.
Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve slightly warm with vanilla ice cream or whipped cream. Use frozen cherries when fresh ones are out of season. Store leftovers in an airtight container for up to 5 days, or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 280
Sugar: 14g
Sodium: 120mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: mini cherry pie, cherry dessert, flaky crust, individual pie