Cherry Mini Pies

These hand pies are sweet and flaky, satisfying any craving for sweets.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 295 kcal


  • 24 Oz Sour Cherries Frozen & Pittted
  • 2 Cups Sugar
  • 1/2 Cup Corn Starch
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Orange Juice
  • 1 Tbsp Vanilla Extract
  • 1 Pinch Salt
  • 3 Ea Pie Crust Pre-made
  • 2 Ea Egg Whites Beaten
  • 1 Tsp Cinnamon Ground


  • Remove dough from the fridge and allow to come up to room temp before attempting to un-roll.
  • Add all ingredients (except egg wash) to a sauce pan and heat on medium heat, cook for 10 minutes until sugar has dissolved, reduce heat to low and allow to cook for an additional 5 minutes until mixture thickens.
  • Turn heat off and allow to cool for 30 min
  • Lay mini pie tins out and cut circles out of pie dough. Spray tins with a non stick spray and place dough in tin allowing dough to overhang tin 1/4". Pinch dough wit your fingers to decorate rim.
  • Add 1 Cup of pie filling into each tin
  • Preheat oven at 375 degrees
  • With leftover pie dough cut strips and lay out in a lattice pattern
  • Brush egg wash on dough
  • Bake for 25 -30 minutes until top is golden brown


Sprinkle with turbinado sugar after egg wash before baking for an extra crunch


Calories: 295kcalCarbohydrates: 74gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 14mgPotassium: 92mgFiber: 1gSugar: 50gVitamin A: 623IUVitamin C: 3mgCalcium: 12mgIron: 1mg
Keyword after school, brunch, holiday, kid-friendly, Snacks
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