Go Back
–+ servings

Mini Cherry Pies

Classic cherry mini pies with sour cherries
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6
Calories 712 kcal

Equipment

  • (6) 6 x 4.5-inch mini tins or a 9-inch pie pan
  • a baking Sheet
  • parchment paper
  • pie crust weights
  • mini cookie cutters to cut crust shapes

Ingredients
  

  • 4 pie crusts for decorated mini pies (2 crusts for a 9-inch pie)
  • (1) 24.7 ounce jar Morello Cherries in light syrup (or equivalent sour cherry such as Montmorency)
  • ¾ cup sugar
  • 2 tablespoons cornstarch (or tapioca starch)
  • ¼ teaspoon salt

Instructions
 

Mini Pies
  • Preheat the oven to 400°F.
  • Pour the cherries and 1 cup of the cherry juice into a mixing bowl. Add the sugar, cornstarch, and salt. Stir well and let sit for 15-20 minutes.
  • Meanwhile, grease the tins and place a crust in the bottom and up the sides of each pie tin. Add pie crust weights to the bottom of each crust to prevent bubbling during baking. Add parchment paper to a baking sheet, then set the pie tins on it to parbake.
  • Parbake the crusts in the preheated oven for 10-15 minutes, or until lightly browned. See the note below for an alternative to parbaking.
  • If using cutout shapes to decorate the pie, cut those while the crust parbakes.
  • Stir and then divide the cherries and cherry juice between the 6 pie tins. Add the crust cutouts to cover the top of the pies.
  • Cover the edge of the pie crusts with aluminum foil rings. Leave the aluminum foil on for the entire baking time.
  • Remove the hot baking sheet from the oven and place the parchment paper on it. Add the pies and bake at 400°F for 30 to 35 minutes, or until the crust is brown.
9-inch Pie Option
  • Preheat the oven to 400°F.
  • Pour the cherries and 3/4 cup of the cherry juice into a mixing bowl. Add the sugar, cornstarch, and salt. Stir well and let sit for 15-20 minutes.
  • Meanwhile, place a crust in the bottom of the pie pan. Add pie crust weights to the bottom of the crust to prevent bubbling during baking.
  • Add parchment paper to a baking sheet, then set the pie crust on it to parbake.
  • Parbake the crust in the preheated oven for 10-15 minutes, or until lightly browned. See the note below for an alternative to parbaking.
  • If using cutout shapes to decorate the pie, cut those while the crust parbakes.
  • Stir and then pour all the cherries and juice into the crust. Add the crust cutouts to cover the top of the pie, or if using a single crust, place it over the top, cut 5 or 6 slits for venting steam, and flute the edges to seal the two crusts.
  • Cover the edge of the pie crust with an aluminum foil ring.
  • Bake for 40-45 minutes or until the crust is golden brown.
  • Check the pie during the last 10 minutes of cooking. If the crust is brown under the aluminum foil ring, leave the ring in place. If the crust has not browned under the aluminum foil, remove it.

Notes

Alternative for Parbaking

Parbaking ensures that the bottom crust does not become soggy from the fruit juice while cooking. If you do not parbake your crust, add an aluminum baking sheet to the oven while it heats. When you are ready to bake the pie, add a sheet of parchment paper to the baking sheet to catch spills. Then set the pie on the hot pan. The heat helps cook the crust more quickly, helping prevent a soggy bottom crust. However, use an aluminum pie instead of ceramic or glass pie dishes, as they can break from thermal shock.

Yield

Six mini pies or 8 slices from a 9-inch pie.

Nutrition

Calories: 712kcalCarbohydrates: 105gProtein: 8gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 569mgPotassium: 221mgFiber: 4gSugar: 25gVitamin A: 848IUVitamin C: 2mgCalcium: 34mgIron: 5mg
Keyword Cherry Pie Recipe, Homemade Cherry Pie, Mini Cherry Pies, Pie Recipe, Recipe for Cherry Pie
Tried this recipe?Let us know how it was!