Turning cherry pie into muffin-sized treats gives you the perfect crust-to-filling ratio in every bite. Here’s a simple recipe for Cherry Pie Muffin Tin Pies, using a few shortcuts to keep things easy.
Mini Cherry Pies in a Muffin Tin
Prep Time: 15 minutes | Cook Time: 18-22 minutes | Makes: 8-10 mini pies
Ingredients
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1 box (14.1 oz) refrigerated pie crust (contains 2 rolls, or use homemade double crust)
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1 can (21 oz) cherry pie filling
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1 tsp lemon juice (brightens the canned filling)
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1 egg, beaten with 1 tbsp water (for egg wash)
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Coarse sugar, for sprinkling (optional)
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Butter or non-stick spray, for greasing the tin
Instructions
1. Prep the Muffin Tin
Preheat your oven to 375°F (190°C). Generously grease every other cup of a standard 12-cup muffin tin with butter or spray. (Using every other cup gives you more room to work with the edges.)
2. Enhance the Filling
Empty the cherry pie filling into a bowl. Stir in the lemon juice. If the cherries are very large, use kitchen scissors to snip them into smaller pieces right in the bowl. This ensures better distribution.
3. Cut the Crusts
Unroll one pie crust. Using a 4-inch round cutter (or a wide-mouth jar lid), cut out circles. You should get 4-5 circles per crust. Press these rounds gently into the prepared muffin cups, letting the excess drape over the edges. These are your bottom crusts.
Unroll the second crust and cut 3-inch rounds for the tops. You can also cut strips for a lattice top, or cut small decorative shapes with a tiny cookie cutter.
4. Fill and Top
Spoon about 2 tablespoons of cherry filling into each bottom crust. Don’t overfill—it will bubble over. Place a top crust over each, then crimp the top and bottom edges together with your fingers or a fork to seal. Cut 2-3 small slits in the top for steam to escape. Brush each with egg wash and sprinkle with coarse sugar.
5. Bake to Golden Perfection
Place the muffin tin on a baking sheet to catch any drips. Bake for 18-22 minutes, until the crust is deeply golden brown and the filling is visibly bubbling through the vents.
6. The Most Important Step: Cool Completely
Let the pies cool in the tin on a wire rack for at least 20 minutes before trying to remove them. Then, run a thin knife around the edges, gently lift them out, and let them cool completely on the rack. The filling needs time to set so your pies don’t fall apart when bitten into.
Tips for Muffin Tin Pie Success
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Grease Well: Getting them out is the trickiest part. Grease generously, even if using non-stick pans.
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Scrap Dough: Re-roll your dough scraps once to get an extra mini pie or two.
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Double Batch: One can of filling is enough for about 8-10 pies, using two boxes of crust. You can freeze the assembled, unbaked pies in the muffin tin, then transfer to a bag. Bake from frozen, adding a few extra minutes.
Enjoy your adorable, hand-held cherry pies! Let me know if you’d like a crumble top variation instead of the double crust.