Mini Cherry Pies

May 28, 2012


I am like a little girl in a candy shop the second I see cherries in the grocery store.  I love fresh cherries!

I think it was two weeks ago they started showing their face.  I grabbed a bag along with the rest of the produce I needed for that day.

At the checkout counter I watched as my beautiful cherries walked their walk across the price scanner.

I instinctively looked around for my husband Marc in a panic to make sure all evidence was gone from the $15 bag of cherries being put in my grocery bag.

Thank god he wasn’t with me.  Those cherries would have gone right back on the shelf.

Then things got a little worse.  I went home and washed my cherries, placed them in the fridge, and went on with my day.

When I got home later, I opened the fridge to have my cherry fix and @#@# they were gone.  My son Joey and his friends ate them ALL!!!!  Serves me right , I guess?

This time I hid them in the fridge and made these cute little pies.  Yummy!!!

Mini Cherry Pies
  • I bag of cherries
  • ¼ cup sugar
  • Juice of one lemon
  • 2 boxes ready made Pillsberry pie crust
  1. See below...


Preheat oven to 375 degrees

Make cherry filling by placing pitted cherries, sugar and lemon juice in a medium saucepan over med-low heat for about 12 minutes, until soft.

Crush a little.

Add 2 tsp. cornstarch mixed with a couple drops of water to thicken cherry mixture.

Keep on flame until thickening begins, then take off and let cool.

Unroll pie crust
Find something that resembles this container top, and use to cut out bottom of pies.

Press in bottom of muffin pan.

When this process is done, and cherry mixture is cool, evenly spoon filling into cups and make the tops of your pies.

This is how I did it.

Make sure to make slits on the top!

Bake for 25 -30 minutes, watching carefully until crusts are browned and cooked through.

A big hit!  Enjoy!!!


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