Mini Cherry Pies are beautiful and delicious – perfect for any occasion and you can use any filling that your heart desires!
Traditionally, cherry pie is made with tart cherries rather than sweet cherries, it gives just the perfect sweetness of the crust with the tart filling- its incredible.
I love mini pies! they are not only adorable but really bite sized and convenient- especially when you want to limit your portion so you dont eat a whole pie LOL
You can use any type of filling you like- the possibilities are endless, it just depends on what you’re in the mood for!
Out of all pie flavors and varieties of different fillings I felt that for Valentines Day coming up, cherry would be the perfect flavor to go with!
This is such an easy mini pie recipe and works great with fresh or canned cherries, so you can enjoy cherry pie or any flavor pie you love, all year round!
They are the perfect mini dessert that is loved by all! Perfectly paired with a big scoop of vanilla ice cream and some whipped cream!
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Mini Cherry Pies
Makes 12 mini pies
- 1 1/4 cup gluten free baking flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cubed and chilled
- 1/4 cup plus two tablespoons ice cold water
- 1 21- ounce can cherry pie filling
- In a large bowl, combine the gluten free baking flour, sugar, and salt. Whisk until mixed.
- Pour the flour mixture into the bowl a food processor and add the chilled butter. Pulse the food processor until pea-sized pieces of dough begin to form.
- Pour the dough back into the large bowl and slowly add water one tablespoon at a time. Stir between each addition. Continue adding water until dough begins to form into a loose ball.
- Turn out into a lightly floured surface and work into a ball with your hands. Form dough into a disk, wrap in plastic wrap, and chill in refrigerator at least one hour or up to overnight.
- When ready to fill crust with filling, preheat the oven to 425 degrees.
- place chilled dough onto a lightly floured surface. Roll dough into until it’s around ¼ inch thick. Use a 3 ½ inch round cookie cutter to cut out the bottom crust of the mini pies. Carefully push the crust into each cup of a muffin pan.
- Roll out the second crust and use a 2 ½ inch round cookie cutter to cut out the top pie crust. Cut slits in the top of the crust or use a 1 ½ inch heart cookie cutter to cut a small hole in the top crust.
- Fill each mini pie with cherry pie filling, then place a top crust on top. Use a fork to seal the edges.
- Bake in the preheated oven for 25 to 30 minutes, until the crust is golden brown. Allow to cool completely before removing from pan and serving.