Mini Cherry Pies with Sweet Crumb Topping
These mini cherry pies are the perfect sweet easy recipes for bite-sized holiday dessert ideas.
Servings: 12 mini pies
Ingredients
- 1 can (21 oz) cherry pie filling
- 1 package refrigerated pie crusts (2 crusts)
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 cup unsalted butter, cold and diced
- 1/4 tsp cinnamon (optional)
- Non-stick cooking spray
Instructions
- Preheat the oven to 375°F and spray a muffin tin with non-stick cooking spray.
- Unroll pie crusts and cut out circles using a round cutter (about 3.5 inches).
- Press dough circles into the muffin tin to form mini pie crusts.
- Spoon cherry pie filling evenly into each crust.
- In a bowl, mix flour, brown sugar, and cinnamon. Cut in butter until mixture is crumbly.
- Sprinkle crumb topping over each mini pie.
- Bake for 20–25 minutes or until crust is golden and topping is lightly browned.
- Let cool in pan before removing. Serve warm or at room temperature.