Mini Cherry Pies Recipe
Bite-sized cherry pies, prepared in a muffin tin, offer a convenient dessert option for gatherings.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400 F.
-
Divide pie dough into 9 pieces, form into disks, wrap, and chill for at least 30 minutes.
-
Roll 8 disks into 5-inch circles, trimming edges for neatness.
-
Line 8 muffin tin segments with the dough circles, cover the tin, and chill for at least 30 minutes.
-
Cut optional decorations from the remaining dough circle, place on a plate, cover, and chill.
-
While crusts chill, rinse, dry, and pit cherries.
-
In a bowl, combine cherries, sugar, vinegar, and salt; let sit for 15 minutes. Stir in tapioca starch until combined.
-
Spoon filling evenly into the prepared crusts. Top with decorations.
-
Brush exposed crusts with beaten egg.
-
Place tin in the oven, reduce heat to 350F, and bake for about 1 hour until crusts brown and filling bubbles.
-
Let cool completely before serving.