Description
Warm, butter-scented pastry with tart-sweet cherry jam, these mini cherry pies are perfect for parties.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 170 g (3/4 cup) unsalted butter, very cold, cut into 1 cm (1/2 inch) cubes
- 12 g (1 tbsp) granulated sugar (for crust)
- 1 tsp fine salt
- 60–90 ml (1/4–1/3 cup) ice water
- 400 g (about 2 1/2 cups) fresh or frozen pitted cherries
- 100 g (1/2 cup) granulated sugar (for filling)
- 8 g (1 tbsp) cornstarch
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) vanilla extract
- 1 large egg + 15 ml (1 tbsp) milk (for egg wash)
- Optional: coarse sanding sugar for sprinkling
Instructions
- Make the dough: Combine flour, sugar, and salt. Cut in cold butter until crumbly. Add ice water until dough holds together, then chill for 30 minutes.
- Make the cherry filling: Cook cherries with sugar, cornstarch, and salt until thickened. Stir in lemon juice and vanilla; cool.
- Roll and cut the dough: Roll chilled dough and cut rounds for bottoms and tops.
- Assemble the mini pies: Place bottoms in a lined baking sheet, fill with cherry mixture, cover with tops, and crimp edges. Chill for 10 minutes.
- Bake until golden: Brush with egg wash, bake for 18–22 minutes until golden brown.
- Cool and finish: Let cool before serving; optional to dust with powdered sugar.
Notes
Make-ahead: Assemble and freeze bites for up to 2 months; bake from frozen, adding extra time.
- Prep Time: 25
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bite
- Calories: 160
- Sugar: 10g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg