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Mini Cherry Pies
These mini cherry pies have a flaky, buttery crust and a perfectly gooey sweet filling made with fresh cherries and a hint of cinnamon. The individual portions make these a fun treat!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
individual dessert, pie
Servings:
4
people
Equipment
Large ramekins
Saute pan
Baking sheet
Pastry brush
Ingredients
1
pie crust
3
cups
fresh cherries
pitted
2
tbsp
butter
2
tbsp
all purpose flour
⅓
cup
sugar
⅓
cup
water
1
tsp
cinnamon
1
pinch
kosher salt
Egg Wash
1
egg
1
tbsp
water
Instructions
Preheat a large saute pan over medium heat.
Melt the butter in the pan. Stir in the tbsp flour. Continue cooking until it's a dark blond color, for about 2 minutes.
Add the sugar, water, cherries, cinnamon, and salt. Stir to combine.
Cook for 1 minute. Reduce to low and cook for about 5 minutes, stirring occasionally.
Turn off heat and set filling aside.
Preheat oven to 375°.
Roll out pie crust.
Fill each ramekin with the pie filling.
Cut pie crusts to fit over the top of each ramekin.
Cover each pie with a piece of crust, crimping edges to the sides of the ramekin.
Cut small slits in the center of the crust.
Combine 1 tbsp water with 1 egg. Brush the top of each pie with egg wash. Sprinkle with more sugar if desired.
Transfer ramekins to a baking sheet. Bake for about 20 minutes, or until crust is golden brown (begin checking at 15 minutes).