Quick Cherry Pie Bites (Print View)

Buttery pastry cups filled with sweet cherry filling and cinnamon sugar topping

# What You'll Need:

01 - 1 sheet refrigerated pie dough (approximately 8 oz)

02 - 1 cup cherry pie filling (approximately 8 oz)

03 - 1 tablespoon granulated sugar

04 - 1/2 teaspoon ground cinnamon

05 - 1 egg, beaten (for egg wash)

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.

02 - Unroll the pie dough and use a 2.5-inch round cutter to cut out 12 circles.

03 - Gently press each circle into the wells of a mini muffin tin, forming small cups.

04 - Spoon approximately 1 tablespoon of cherry pie filling into each pastry cup.

05 - If desired, brush exposed pastry edges lightly with beaten egg for golden coloring.

06 - Combine granulated sugar and cinnamon, then sprinkle mixture over the tops of the bites.

07 - Bake for 13-15 minutes until pastry is golden brown and filling is bubbly.

08 - Let cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.

01 -

Ready in 30 minutes from start to finish with ingredients you probably have on hand
Perfectly portioned so you can eat just one or three without judgment

02 -

Hot cherry filling is like molten lava so resist the urge to bite immediately
The pastry keeps baking in the hot tin so those 5 minutes of cooling time are non negotiable

03 -

Work quickly with the pie dough as it gets soft and sticky when warm
If your muffin tin is not nonstick give it a quick spray before pressing in the dough