Topped with a charming lattice crust, these mini cherry pies are sure to be the star of any table. You can use fresh or frozen cherries for the filling; if using frozen, be sure to thaw them first. Instead of making individual hand pies, this recipe bakes the pies in a muffin pan for an easy, handheld summer dessert. If you prefer a simpler version, you might try a cherry hand pie made with jam, but this recipe uses a juicy, fresh-style cherry pie filling for the best texture and flavor.
If you’re new to pie baking, don’t worry — the post and recipe card include clear instructions geared toward beginners so you can succeed on your first try. If you want a simpler route, a full-size cherry pie with almond extract is a great transition to pie baking with less fiddly assembly.
For the flakiest crusts, I recommend an all-butter vanilla or an all-butter flaky pie crust, but feel free to use your favorite pie dough or store-bought crust to save time.
“This recipe was very easy to make. I made the all butter crust recipe for my crust. Very simple, my kids were able to help with the whole process. Thank you for a simple, tasty recipe. Cannot wait to make it again.” -Nancy
Ingredients for Mini Cherry Pies
This version of cherry hand pies uses just a handful of everyday ingredients for a classic summer dessert. You’ll need:
- Cherries — fresh or frozen (thawed). Pit and quarter them for the best texture.
- Sugar — sweetens the filling and draws liquid from the cherries to create a jammy consistency.
- Cornstarch — thickens the filling so it isn’t runny.
- Salt — a pinch to brighten the flavors.
- Lemon juice — a little acidity balances the sweetness.
- Vanilla and almond extracts — vanilla adds warmth; almond is optional but lovely with cherries.
- Pie crusts — two crusts (store-bought or homemade). One crust is enough if you skip the lattice tops and reroll scraps.
- Egg — for an egg wash to give the crust a glossy, golden finish.
- Coarse sugar — optional, for sprinkling on top for extra crunch.
Note on bakeware: dark-colored muffin pans brown crusts faster and give a crisp edge; light-colored pans will work but may need an extra five minutes of baking for the same golden color.
Quick Tips for Making Cherry Pie Filling
Homemade cherry pie filling is simple and doesn’t require prebaking. Combine pitted, quartered cherries with sugar, cornstarch, and salt, then stir in lemon juice and extracts. Let the mixture rest at room temperature for at least 10 minutes so the sugar can draw liquid from the cherries — a process called maceration. That extra liquid mixes with the cornstarch to create a jammy filling without adding extra water.
Quick Tips for Making Mini Pie Crusts
Good mini crusts start with properly rolled dough. Roll from the center outward in one direction and rotate the dough as you go. Lightly dust the surface with flour to prevent sticking. Roll the dough to about 11–12″ (28–30 cm) in diameter to get thin, flaky crusts while still cutting eight or nine circles per roll.
Use a 4″ (10 cm) round cutter to cut circles, then gently press each circle into a muffin pan cup using your fingertips. Clean the edges if needed. If a circle tears, patch it with scraps — it won’t be noticeable after baking.
Quick Tips for Filling Mini Cherry Pies
Spoon about one rounded tablespoon of cherries into each crust cup, then add roughly a tablespoon of the maceration liquid to each. Chill the filled pan in the fridge while you prepare lattice tops or finish other steps.
How to Make Mini Lattices for Hand Pies
Starting a lattice is the trickiest part, but once you make the first few weaves it becomes straightforward. If you’d rather skip the lattice, the pies still bake beautifully without it — in that case use only one crust, reroll scraps, and omit the egg wash and sprinkling of coarse sugar.
Weaving Mini Pie Lattices
Cut leftover dough into strips about 1/4″ (6 mm) wide. Lay half the strips vertically on a lightly floured surface, fold every other strip back, then lay one horizontal strip across the folds and fold the vertical strips back over it. Repeat, alternating folds and adding horizontal strips until you have a lattice large enough (about 10″ × 8″ / 25 × 20 cm). Use a 2.5″ (6 cm) round cutter to cut lattice circles and transfer them to each filled mini pie. Press lightly to adhere but don’t crimp the top and bottom crust together — the dough will set in the oven.
Quick Tips for Baking Mini Cherry Pies
Brush lattices with an egg wash for a deeper golden color and add a sprinkle of coarse sugar for texture. Bake in a dark pan for faster browning; if you use a light pan, plan for a slightly longer bake time. Bake on the center rack so the bottoms cook through without overbrowning.
FAQ’s about Mini Cherry Pies
No — the pies are tasty and bake well without lattices. Use one crust and reroll the scraps to make all of the mini pie bottoms, then skip the lattice instructions and egg wash if desired.
Yes — store-bought dough is a fine shortcut. If you’re concerned about making crust, follow a simple all-butter crust recipe and you’ll be surprised how easy it is.
Canned cherries will work, though they are softer. Drain them well, quarter if needed, and proceed with the recipe.
You could use it in a pinch. Don’t add extra ingredients to it and keep an eye on baking time since premade fillings vary in moisture.
Other Recipes You May Enjoy
If you’ve been cherry picking all summer, you might enjoy other cherry recipes like mini caramel apple pies, cherry pie with almond extract, cherry almond cupcakes, or cherry pie ice cream. The pie crust scraps can be a great addition to the ice cream for a crunchy, buttery surprise.
Dish Cleanup: Gonna Take a While
I rate cleanup on a 1–5 scale, and this recipe lands at a 4. You’ll have a muffin pan to scrub and several bowls and utensils to wash, especially if you make lattices, but the results are worth the effort.
Mini Cherry Pies Recipe
Thanks for stopping by! If you make these mini cherry pies and enjoy them, please consider leaving a review below to let others know how they turned out.
Mini Cherry Pies
Ingredients
- 2 ½ cups (380 g) cherries, pitted and quartered (about 60 cherries)
- ⅓ cup (70 g) sugar
- 2 Tablespoons (20 g) cornstarch
- ¼ teaspoon salt
- 1 teaspoon lemon juice
- ¾ teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 pie crusts (store bought or homemade)
- 1 large egg
- 1 Tablespoon coarse sugar (optional)
Instructions
Making the Cherry Pie Filling
- Preheat the oven to 375°F (190°C). Use a dark-colored muffin pan for the crispiest result; light pans may need a few extra minutes of baking.
- Place the quartered cherries in a medium bowl with the sugar, cornstarch, salt, lemon juice, and extracts. Stir and set aside at room temperature for at least 10 minutes to macerate.
Preparing the Mini Cherry Pie Crusts
- While the cherries macerate, roll out one chilled pie crust on a lightly floured surface, leaving the other crust in the fridge. Roll from the center outward and rotate the dough as needed.
- Roll the dough to about 11–12″ (28–30 cm) in diameter. Use a 4″ (10 cm) cutter to cut 8–9 circles and press each into the muffin pan cups. Patch any tears with scraps.
- Roll out the second crust and cut circles for the remaining cups. Reserve leftover dough for lattices or scraps.
Filling the Mini Cherry Pies
- Spoon about one tablespoon of cherries (not the liquid) into each crust cup.
- Divide the leftover maceration liquid among the pies, roughly a little less than a tablespoon per pie.
Making the Mini Lattice Tops*
- Chill the filled pan in the fridge while you prepare lattices.
- Cut dough strips about ¼” (6 mm) wide. Lay half the strips vertically, fold every other strip, place a horizontal strip, and fold the vertical strips back. Continue weaving until you have a lattice large enough.
- Use a 2 ½” (6 cm) cutter to cut lattice circles and transfer them to each pie. Press gently to adhere.
- Beat the egg and brush a light egg wash over the tops. Sprinkle coarse sugar if desired.
Baking the Pies
- Bake on the center rack for 22–25 minutes. Dark pans often finish around 22 minutes; light pans may take closer to 25 minutes.
- Cool in the pan for 5 minutes, then remove carefully and transfer to a wire rack to finish cooling. Enjoy.
Video
Notes
*You can make these using just one pie crust if you don’t want to make lattices. Reroll scraps from the first crust to cut the remaining bottoms, then skip the lattice steps and egg wash.
Store at room temperature in a loosely sealed container for up to three days, or refrigerate for up to five days.
Freeze for up to three months. Thaw overnight in a loosely covered container at room temperature to let moisture escape, or reheat from frozen on a sheet pan in a 375°F (190°C) oven for about 10 minutes.
Recommended Supplies
- Round cutters (4″ and 2.5″)
- Bench scraper
- Rolling pin
Nutrition
I’d love to see how your pies turn out — take a photo and tag the author on Instagram @floralapronblog or share with the hashtag #floralapronbakes.