Best Mini Cherry Pies

  • Prep time:  30 mins
  • Cook time:  30 mins
  • Total time:  1 hour
  • Serves: 10-11


  • 1 package (2 9″) store-bought pie crust
  • 2 cups cherry pie filling
  • 1 egg white-slightly beaten
  • sugar for sprinkling


  1. Preheat oven to 350 F, grease muffin tin and set aside ( you will need 10-11 cups )
  2. Unroll one crust onto a flat surface and using a cookie cutter or rim of a glass/bowl cut 3½ – 4″ circles.
  3. Place each circle into tin cavity and press into the bottom and up the sides.
  4. Fill with cherry pie filling about ⅔ to the top.
  5. To make a lattice crust, using a knife or pizza cutter cut thin strips of dough (about ¼-1/3 inch), then lace together to form a lattice. Press down slightly around the edges and trim the excess with a knife.
  6. Brush the tops of each pie with the whisked egg white and sprinkle with sugar.
  7. Bake for 25-30 minutes (until the crust is lightly golden and the filling begins to bubble).
  8. Let them cool in the pan for at least 15-20 minutes.
  9. Using a knife very carefully loosen the edges of each pie and gently lift it out.