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Mini Cherry Pies

A delicious mini version of our family favorite cherry pie!
Print Recipe
Course Dessert

Equipment

  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • Rolling Pin
  • Mini Pie Pan
  • Sauce Pan
  • Whisk

Ingredients
  

Pie Crust- Makes 2 Pie Crusts

  • 2/3 cup plus 2 tbsp Crisco
  • 2 cups Flour
  • 1 tsp Salt
  • 1/2- 2/3 cup Water Cold

Cherry Pie Filling

  • 1 1/2 cups Sugar Divided
  • 4 tbsp Cornstarch
  • 2 16 oz cans Red Tart Cherries Drained, reserve juice
  • 3/4 cup Cherry Juice
  • 1/4 tsp Almond Extract
  • 1 tbsp Butter

Instructions
 

Pie Crust

  • Preheat oven to 400 degrees.
  • In a mixing bowl, use a fork to mix crisco, salt and flour until blended, with small "pea" sized pieces remaining.
  • Add water in small increments until wet and sticky. Don't add too much water at once.
  • Gather dough into a ball and split into small sizes, enough for each mini pie to have a top and bottom crust.
  • Roll out dough on a floured surface, then place in pie pan, making sure the bottom crust is large enough to expand past the edges of the pan.
  • Set aside rolled out dough for the top of each mini pie.

Cherry Pie Filling

  • In a saucepan, combine half of the sugar with the cornstarch.
  • Stir in cherry juice and cook over medium heat until thick and bubbling, stirring constantly.
  • Remove from heat and stir in remaining sugar, cherries and almond extract.

Assembling The Pies

  • Pour cherry pie filling into mini pie pans.
  • Dot each pie with a small piece of butter.
  • Add top crust to each mini pie.
  • Press bottom and top crust edge together to create a seal.
  • Trim off extra pie crust, then form crust with fingers to create a decorative edge.
  • Use a small knife to cut slits in top of crust for a steam vent.
  • Bake about 20 minutes, checking often. Pies are done when cherry filling is bubbling on top and crust is golden brown.
  • Let the pies cool, as the filling will thicken as they cool down.
  • Serve and enjoy!
Keyword Cherry, Pie