Quick Cherry Pie Bites (Printable View)

Buttery pastry cups filled with sweet cherries and cinnamon sugar

# Ingredient List:

01 - 1 sheet refrigerated pie dough (approximately 8 ounces)

02 - 1 cup cherry pie filling (approximately 8.8 ounces)

03 - 1 tablespoon granulated sugar

04 - 1/2 teaspoon ground cinnamon

05 - 1 egg, beaten for egg wash

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.

02 - Unroll the pie dough and using a 2.5-inch round cutter, cut out 12 circles.

03 - Gently press each circle into the wells of a mini muffin tin, forming small cups.

04 - Spoon approximately 1 tablespoon of cherry pie filling into each cup.

05 - If desired, brush exposed pastry edges lightly with beaten egg for a golden finish.

06 - Mix granulated sugar and cinnamon together, then sprinkle over the tops of the bites.

07 - Bake for 13-15 minutes, or until the pastry is golden brown and the filling is bubbly.

08 - Let cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.

01 -

These come together in under thirty minutes start to finish, which has saved me more times than I care to admit when unexpected guests show up
The miniature portion size means nobody feels guilty reaching for seconds, and they're impossible to resist

02 -

Don't skip the cooling time in the muffin tin, otherwise the cherry filling will stick to the pan and your beautiful cups will tear apart
If you only have a standard-sized muffin tin, you can still make these, but they'll be larger and you'll need to adjust the baking time by a few minutes

03 -

If your pie dough feels too soft and sticky to work with, pop it in the freezer for 10 minutes before cutting the circles
The bottoms can sometimes get soggy if there's too much filling, so spoon out more cherries and less of the thick gel from the pie filling