Cherry Pie Bites

The first time I made these cherry pie bites, my kitchen smelled like a bakery and I ended up eating three straight from the tin while they were still too hot to handle. I was hosting a last minute game night and needed something impressive but fast. These disappeared faster than anything else on the table.

My daughter helped me make a batch for her school bake sale and we accidentally discovered that the cinnamon sugar mixture creates this incredible caramelized crunch on the edges. Now she begs to help whenever these are on the menu, mostly because she knows she gets to lick the butter brush.

Ingredients

• 2 sheets refrigerated pie dough: Keep these cold until the moment you use them, otherwise they become impossibly sticky and hard to work with
• 1 cup cherry pie filling: Look for filling with visible cherry chunks, or use homemade cherry preserves for a more intense fruit flavor
• 2 tablespoons granulated sugar: This creates that signature pie shop crunch on the edges
• 1/2 teaspoon ground cinnamon: Warm spice that pairs perfectly with tart cherries, though you can skip it if you prefer pure sweetness
• 1 tablespoon unsalted butter, melted: Helps the cinnamon sugar adhere to the crust and adds that golden finish

Instructions

Get everything ready:

Preheat your oven to 375°F and line a baking sheet or grab your mini muffin tin. The muffin tin gives perfectly shaped cups, but a baking sheet works fine if you do not have one.

Cut the dough circles:

Roll out the cold pie dough on a floured surface and cut 24 circles with a 2.5 inch round cutter. Re roll scraps once to get more circles, but the dough gets tougher each time.

Form the crust cups:

Gently press each circle into the muffin tin cups or arrange on the baking sheet. The dough should come up the sides to create a little well for the filling.

Add the cherry filling:

Spoon about 1 teaspoon of cherry pie filling into each cup. Do not overfill or the filling will bubble over and create a sticky mess on your pan.

Make the cinnamon sugar:

Mix the granulated sugar and cinnamon in a small bowl until combined. This little step makes such a difference in the final flavor.

Add the finishing touches:

Brush the edges of each pie bite with melted butter, then sprinkle with the cinnamon sugar mixture. The butter helps everything stick and creates that beautiful golden color.

Bake to golden perfection:

Bake for 13 to 15 minutes until the crust is golden brown and the filling is bubbling. Your kitchen will smell amazing right about now.

Cool just a bit:

Let them cool for 5 minutes in the tin before removing. They are easier to handle when they have set up slightly but still taste incredible warm.

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These became my go to contribution for every family gathering after my grandmother took one bite and declared them better than her famous full sized cherry pie. She even asked for the recipe, which was the highest compliment she could have given.

Make Ahead Magic

You can cut and shape the dough cups up to a day ahead, storing them covered in the refrigerator. Add the filling and bake just before serving for that fresh baked taste.

Filling Swaps

Blueberry and apple work beautifully here, but peach has become my unexpected favorite. The warmer spices in peach pie filling pair perfectly with the buttery crust.

Serving Suggestions

A tiny dollop of whipped cream on each bite makes them feel extra fancy for parties. Vanilla ice cream on the side is never a bad idea either.

• Serve these within a few hours for the best texture
• Reheat leftovers for 10 seconds in the microwave
• Store in an airtight container for up to 2 days

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Hope these bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ Can I make these ahead of time?

Yes, assemble the filled cups up to 24 hours in advance and refrigerate. Bake just before serving for the freshest taste and crispest texture.

→ What other fillings work well?

Blueberry, apple, peach, or even lemon curd make excellent alternatives. Adjust baking time by 1-2 minutes depending on filling moisture content.

→ How do I store leftovers?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days and reheat at 350°F for 5 minutes.

→ Can I freeze these?

Freeze unbaked assembled cups on a tray, then transfer to a freezer bag. Bake from frozen, adding 3-4 minutes to the cooking time.

→ What's the best way to reheat?

A warm oven at 325°F for 5-7 minutes restores the crust's crispness beautifully. Avoid microwaving as it makes the pastry soggy.

→ Can I make homemade dough?

Absolutely. Use your favorite pie crust recipe or a simple 3-2-1 dough (3 parts flour, 2 parts fat, 1 part ice water). Chill thoroughly before rolling.