Quick Cherry Pie Bites are the perfect little treats when you’re craving something sweet but don’t want to spend hours in the kitchen. These bite-sized pies pack a punch with juicy cherry filling wrapped in flaky, golden pastry that’s just the right amount of crisp. They’re super simple, yet feel special and homemade.
I love making these cherry pie bites whenever I want a quick dessert that still feels like a celebration. They come together so fast, and I find that using store-bought pie crust makes the process even easier without sacrificing any of the classic pie flavor I’m after. Plus, the tart cherries give just the right balance to the sweetness.
My favorite way to enjoy these is fresh out of the oven with a little scoop of vanilla ice cream on top or a dusting of powdered sugar. They are great for sharing too—perfect for a casual get-together or an after-dinner treat. I always find myself reaching for a second one, and that’s when I know the recipe’s a winner!
Key Ingredients & Substitutions
Pie Crust Dough: Using refrigerated pie crusts saves lots of time and still gives you flaky, buttery results. If you prefer, you can make your own crust or try puff pastry for a lighter texture.
Cherry Pie Filling: Canned filling is convenient and sweet, but fresh or frozen cherries cooked down with sugar and a bit of cornstarch work wonderfully too. For a lower sugar option, look for no-sugar-added fillings or make your own.
Egg Wash: Brushing with beaten egg gives the crust a lovely golden color and shine. For an egg-free option, use milk or a plant-based milk alternative instead.
Glaze: The simple powdered sugar glaze adds a nice touch of sweetness and a little gloss. You can skip it or swap vanilla for almond extract for a different flavor note.
How Do You Make Perfect Mini Pie Shells Without Tearing?
Working with dough for small pies can be tricky because it’s easy to tear or stretch it too thin. Here’s how I keep mine neat and sturdy:
- Keep the dough cold—chill it right before cutting to help it hold its shape.
- Use a floured surface and cutter to avoid sticking and tearing.
- Gently press dough circles into muffin cups without stretching.
- If edges do crack, just press them gently back together or patch with small dough bits.
- Don’t overfill the shells to prevent leaks while baking.
Following these tips helps your mini pies bake evenly with a crisp, golden crust and a pretty appearance!
Equipment You’ll Need
- Mini muffin tin – This helps shape the small pies evenly and makes cleanup easier.
- Round cookie cutter or glass – To cut perfect circles from the dough with minimal waste.
- Pastry brush – For brushing the crusts with egg wash to get a shiny, golden finish.
- Mixing bowl and whisk – To prepare the glaze smoothly and quickly.
- Spike or fork – To poke holes in the crust if baking plain or adding venting.
Flavor Variations & Add-Ins
- Use blueberry or raspberry filling instead of cherry for a different fruit twist.
- Add a sprinkle of cinnamon or nutmeg into the filling for warmth and spice.
- Top each bite with a small piece of streusel or crumble for added crunch.
- Stir some lemon zest into the filling to add bright citrus flavor.
Quick Cherry Pie Bites
Ingredients You’ll Need:
For the Pie Bites:
- 1 package (2 sheets) refrigerated pie crust dough
- 1 cup cherry pie filling (canned or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (optional, for sprinkling)
For the Glaze:
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-18 minutes to bake. Then, quickly drizzle the glaze and allow a few more minutes to cool before enjoying. You’ll have fresh cherry pie bites ready in under 35 minutes!
Step-by-Step Instructions:
1. Prepare Your Mini Pie Shells:
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or line it with paper liners. Unroll the pie crust dough on a lightly floured surface, then use a round cutter about 3 to 4 inches wide to cut circles. Gently press each circle into the muffin cups to create small pie shells.
2. Fill and Top the Pies:
Place about 1 to 1 1/2 teaspoons of cherry pie filling into each shell. Then, cut thin strips from leftover dough and arrange them in a simple cross pattern on top of each bite. Brush the dough with beaten egg to get a beautiful golden color. If you like, sprinkle a little sugar on top for some extra sweetness and sparkle.
3. Bake and Glaze:
Bake the pie bites for 15-18 minutes or until the crust looks golden and the cherry filling is bubbly. While they bake, whisk together powdered sugar, milk, and vanilla to make a smooth glaze. Once baked, let the pie bites cool for about 5 minutes, then drizzle the glaze over them while they’re still warm. Let them cool just a little before serving and enjoy your tasty treats!
Can I Use Frozen Pie Crust Instead of Refrigerated?
Yes! Just make sure to thaw the frozen pie crust in the fridge overnight before using it. This helps the dough stay firm and makes it easier to cut and shape the mini pie shells.
How Should I Store Leftover Cherry Pie Bites?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving for the best taste.
Can I Substitute the Cherry Filling with Other Fruits?
Absolutely! Blueberry, raspberry, or apple pie filling all work great in this recipe. Just make sure the filling isn’t too runny to avoid soggy crusts.
Is It Okay to Skip the Glaze?
Yes, the glaze is optional and adds a sweet finishing touch, but your pie bites will still taste delicious without it!
