Description
These Delicious Cherry Pie Bites are a perfect bite-sized dessert made with flaky refrigerated pie crusts and a luscious homemade cherry filling. They are easy to prepare, baked until golden and bubbly, and ideal for parties, snacks, or a sweet treat anytime.
Ingredients
Scale
Pie Crust
- 1 package refrigerated pie crusts
Cherry Filling
- 1 can cherry pie filling (about 21 oz)
- 1 tablespoon cornstarch
- 1 tablespoon water
Topping
- 1 tablespoon sugar (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with mini muffin liners to prevent sticking.
- Prepare Pie Crust Circles: Unroll the refrigerated pie crusts and cut them into small circles approximately 2 inches in diameter using a cookie cutter or the rim of a glass.
- Make Cherry Filling: In a small saucepan, combine the cherry pie filling, cornstarch, and water. Heat over medium heat while stirring constantly until the mixture thickens, about 3 to 4 minutes. Remove from heat and let it cool slightly to prevent soggy crusts.
- Fill Mini Muffin Tins: Place each pie crust circle into the cups of the mini muffin tin, gently pressing down to form little cups that will hold the filling.
- Add Cherry Filling: Spoon a small amount of the thickened cherry filling into each crust-lined muffin cup, taking care not to overfill.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the pie crusts turn golden brown and the cherry filling is bubbly and set.
- Finish and Cool: Optionally sprinkle the tops with sugar for added sweetness and crunch. Allow the cherry pie bites to cool for a few minutes before removing them from the muffin tin and serving.
Notes
- Ensure the cherry filling is thickened properly to avoid soggy crusts.
- You can use mini muffin liners to make removal easier and cleanup quicker.
- If you prefer, substitute sugar topping with a light dusting of powdered sugar after baking.
- These bites taste best served warm or at room temperature.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
