Mini Cherry Pies (Print Version)
# Ingredients:
→ Mini Cherry Pies
01 -
2 packages refrigerated pie crusts
02 -
2 (21 oz) cans cherry pie filling
03 -
Whipped topping, for serving
# Instructions:
01 -
Preheat your oven to 350°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
02 -
Roll out the pie crust on a clean surface. Using a round cookie cutter or the rim of a small bowl, cut out dough circles and press one into the bottom of each muffin cup. Repeat until all 12 cups are lined with crust.
03 -
Spoon about 1 tablespoon of cherry pie filling into each dough-lined muffin cup.
04 -
Bake for 25 to 30 minutes, or until the pie crusts are lightly golden.
05 -
Let the pies cool in the pan for at least 15 minutes. Use a small knife to loosen the edges, then gently lift each pie out.
06 -
Top each mini pie with a dollop of whipped topping before serving.
# Notes:
01 -
These are a quick and easy dessert for parties, holidays, or any time you're craving something sweet.
02 -
You can use any fruit pie filling you like—apple and blueberry also work great!