from 1 vote
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!
individual dessert, pie
all purpose flour
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).