Mini cherry pies are a nostalgic hand-held treat with an adult twist: the cherry filling is rich and flavorful enough to enjoy on its own. Whether you use store-bought or homemade pie dough or frozen puff pastry, these small pies are irresistible and easy to make.
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Why you’ll love this recipe
Cherry season is short, so take advantage of peak fruit while you can. Pit a few cups of cherries and cook up a simple, jam-like filling to make adorable hand pies. If you keep a package of frozen puff pastry in the freezer, you’ll always be just minutes away from a batch of mini pies. Store-bought pie dough or a homemade crust both work beautifully as well.
Don’t have fresh cherries? Use frozen cherries or a can of cherry pie filling. These hand pies are easy to pick up and eat—perfect for picnics, parties, or a quick sweet snack that will make you smile.
Ingredients you’ll need
Filling
- Cherries: Bings or any dark sweet cherries. If out of season, frozen cherries or canned cherry pie filling will work.
- Cornstarch: Use a cornstarch slurry (cornstarch mixed with water) to thicken and give the filling a glossy finish.
- Citrus liqueur or kirsch (optional): Adds depth; omit if you prefer alcohol-free pies.
Pastry
- Pie dough: Store-bought or homemade rolled to about 1/8-inch thickness for the round hand pies.
- Puff pastry: A defrosted sheet of puff pastry makes quick rectangular mini pies with a flaky, golden finish.
How to make this recipe
The cherry filling is the same whether you use puff pastry or pie dough. You can prepare the filling ahead and refrigerate it until you’re ready to form and bake the pies. Once cherries are pitted, the filling comes together quickly.
Prepare the filling
Start by whisking the cornstarch with water to make a slurry and set it aside.
In a medium pot over medium heat, combine pitted cherries, sugar, lemon juice, and a pinch of salt. Bring to a low boil and mash the cherries as they release their juices.
Cook until the mixture takes on a jammy texture. Stir in vanilla and the optional liqueur, then add the cornstarch slurry a little at a time and simmer until the filling thickens. Remove from heat and let cool completely before using in the pies.
Form the mini pies with puff pastry
Roll each sheet of defrosted puff pastry to about 12 inches and cut each sheet into six rectangles. Spoon 2–3 tablespoons of cooled cherry filling onto half of the rectangles. Brush edges with egg wash, top with the remaining rectangles, and press the edges with the tines of a fork to seal. Cut 2–3 small slits in the top, brush with egg wash, and sprinkle with sugar if desired.
Refrigerate the formed pies for about 30 minutes to firm up, then bake at 375°F (190°C) for 25–30 minutes, until puffed and golden.
Form the mini pies with pie dough
On a lightly floured surface, roll pie dough to about 1/8 inch thick. Cut 4–5 inch rounds with a cutter or a round tin lid. Place 2–3 tablespoons of cooled cherry filling on each round, brush edges with egg wash, fold the round in half, and crimp the edges with a fork to seal. Cut 2–3 slits in the top and brush with egg wash.
Chill the pies for 30 minutes, then bake at 375°F (190°C) for 25–30 minutes or until golden brown. Let cool slightly before serving.
Expert Tips and FAQs
- If the dough becomes too warm while you work, chill it briefly in the refrigerator and continue forming the pies.
- Don’t overfill the pies. Use enough filling to taste cherries in every bite, but avoid excessive filling that will leak during baking.
- Make the recipe in stages if needed: the filling can be prepared a day ahead. Keep unbaked pies covered in the refrigerator; egg wash just before baking.
Yes. Freeze them unbaked for best results so you can bake individual pies fresh when you want them. Baked pies can also be frozen and reheated in the oven.
Absolutely. Try other fruit fillings, jams, or canned pie fillings. If experimenting, add cornstarch last and a little at a time until you reach the desired thickness.
They’re best enjoyed the day they’re baked. Store at room temperature for a day, then refrigerate in warm weather. Reheat briefly in a toaster oven or conventional oven to refresh the crust.
Other fruit, jam and dessert recipes
Apricot Preserves — a great alternative filling
Strawberry Raspberry Jam — another filling idea
Apricot Raspberry Jam — a lovely filling option
Roasted Strawberry Shortcake — quick-bread style shortcake with strawberries two ways
Fresh Fruit Crisp — a family favorite summer dessert
No-churn Ice Cream — super easy and a great accompaniment to warm mini cherry pies
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Mini Cherry Pies
Ingredients
- 4 teaspoons cornstarch
- 4 teaspoons water (room temperature)
- 2 cups pitted cherries (about 414 g)
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 2 teaspoons citrus liqueur or kirsch (optional)
- 1 package frozen puff pastry, defrosted (or use pie dough)
- 1 egg plus 1 teaspoon water or milk for egg wash
- Extra coarse or regular sugar for sprinkling (optional)
Instructions
Make the filling
- Mix the cornstarch and water to make a slurry and set aside.
- In a medium pot over medium heat, combine cherries, sugar, lemon juice, and salt. Bring to a low boil and mash the cherries as the juices release.
- When the mixture becomes jammy, stir in vanilla and the optional liqueur. Add the cornstarch slurry a little at a time and simmer until the filling thickens. Cool completely before forming pies.
Form the mini pies with puff pastry
- Roll each puff pastry sheet to about 12 inches and cut each into 6 rectangles.
- Place 2–3 tablespoons of cooled cherry filling on 6 rectangles.
- Brush edges with egg wash, top with remaining rectangles, and seal edges with a fork.
- Cut 2–3 slits in the top, brush with egg wash, and sprinkle with sugar if desired.
- Chill for 30 minutes. Preheat oven to 375°F (190°C) and bake 25–30 minutes until puffed and golden brown.
Form the mini pies with pie dough
- Roll pie dough to 1/8 inch thick and cut 4–5 inch rounds.
- Place 2–3 tablespoons of filling on each round.
- Brush edges with egg wash, fold in half, and crimp edges with a fork. Cut a few slits on top and brush with egg wash.
- Chill for 30 minutes. Preheat oven to 375°F (190°C) and bake 25–30 minutes until golden brown.
Notes
- If the dough gets too warm, chill briefly and continue.
- Avoid overfilling; a little oozing is fine.
- Make the filling ahead or form pies a day later. Keep unbaked pies covered and egg wash right before baking.
- Serve warm with whipped cream or ice cream.
Nutrition
Calories: 202 kcal • Carbohydrates: 31 g • Protein: 2 g • Fat: 8 g • Sugar: 15 g
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