Description
These Cherry Pie Bites are sweet, bite-sized dessert treats made with flaky pie crust filled with luscious cherry pie filling. Perfect for parties or a quick indulgence, they feature a golden crust with a sugary finish and a warm, bubbly cherry center.
Ingredients
Scale
Pie Crust
- 1 package pre-made pie crust (or homemade crust)
Filling
- 1 can cherry pie filling (or about 2 cups fresh/frozen cherries, sugar, and cornstarch)
For Topping
- 1 egg (for egg wash)
- 2 tablespoons sugar (for sprinkling)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare Dough Circles: Roll out the pre-made pie dough on a clean surface to an even thickness. Use a round cookie cutter or a glass to cut out circles approximately 3 inches in diameter.
- Add Filling: Place a small spoonful of cherry pie filling onto the center of each dough circle. Be careful not to overfill to prevent leakage during baking.
- Seal Pie Bites: Fold the dough circle over the filling to create a half-moon shape or place another dough circle on top to form a pocket. Press the edges firmly with a fork to seal completely.
- Apply Egg Wash and Sugar: Beat the egg in a small bowl and brush it evenly over the top of each pie bite. Sprinkle sugar on top to add a sweet, slightly crunchy finish.
- Bake: Place the pie bites on the prepared baking sheet and bake for 15-20 minutes until the crust turns golden brown and the cherry filling is bubbling. Monitor closely to avoid burning.
- Cool and Serve: Allow the cherry pie bites to cool for several minutes on a wire rack. Serve warm or at room temperature for best flavor and texture.
Notes
- For a healthier option, use homemade crust with whole wheat flour.
- You can substitute cherry pie filling with other fruit fillings like blueberry or apple.
- Ensure the pie bites are sealed well to prevent filling from leaking during baking.
- Letting the cherry pie bites cool slightly prevents burns from hot filling.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
