Skip the slice and serve individual desserts with this simple, crowd-pleasing recipe for Mini Cherry Pies with Streusel. These little pies can be made with fresh or frozen cherries and bake up with a jammy filling, buttery crust and a crunchy brown sugar streusel on top.
A standard 12-cup muffin pan is a versatile tool for more than muffins. It’s perfect for making individual treats — from granola cups and egg bites to savory pockets and mini lasagna cups — and it’s ideal for these mini cherry pies. I’ve made other mini pies like pecan and apple in the past, and summer cherries make these especially bright and seasonal.
Can Frozen Cherries Be Used Instead of Fresh?
Yes. Both fresh and frozen cherries work well in this recipe. I tested it both ways and achieved the same jammy, flavorful filling. Cherries range from tart to very sweet, so choose the variety that matches your preference or what’s available at the market or freezer.
Cook the cherries with sugar, lemon zest and juice, vanilla and a bit of cornstarch until the mixture becomes thick and syrupy — perfect for spooning into mini crusts. For convenience this recipe uses store-bought refrigerated pie dough, which speeds things up and still yields a flaky, buttery crust. If you prefer to make your own crust, a flaky homemade dough will work beautifully as well.
How Do You Get Mini Pies Out of a Muffin Tin?
Two simple tips make removal easy:
- Allow the pies to cool completely in the pan so the crust firms up and the filling sets; cooling helps the crust pull away naturally from the tin.
- Gently run a knife around the edge of each pie to free any stuck spots before lifting them out.
How Do You Store a Pie After Baking?
These fruit pies can be kept at room temperature for up to 2 days if covered loosely with foil or plastic wrap. Alternatively, store them in an airtight container in the refrigerator for up to 2 days. For best texture, let refrigerated pies come to room temperature before serving, or warm briefly in a low oven.
Below is the full recipe: a jammy cherry filling, flaky mini pie shells and a brown-sugar streusel that bakes into a crunchy, buttery topping — a winning dessert trifecta.
Mini Cherry Pies with Streusel
Yield: 12 mini pies | Prep: 20 mins | Cook: 28 mins | Total: 48 mins
Ingredients
For the pies:
- 6 cups fresh cherries, pitted (or equivalent frozen, thawed)
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- All-purpose flour, for dusting
- 2 (14.1-oz.) boxes refrigerated pie dough (4 circles total)
For the streusel:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 6 tablespoons unsalted butter, cold and cubed
Instructions
Make the pies:
- Preheat the oven to 425°F (220°C).
- In a medium saucepan over medium-low heat, combine the cherries, sugar, cornstarch, lemon zest, lemon juice and vanilla. Cook, stirring occasionally, until the cherries soften and the mixture becomes syrupy, about 8–10 minutes. Remove from heat and set aside to cool slightly.
- Lightly dust your work surface with flour. Unroll three of the pie crust rounds (reserve the extra crust). Using a 4-inch cookie cutter or the rim of a glass, cut four circles from each round for a total of 12 circles.
- Press each dough circle into a muffi n tin cup, pressing into the center and up the sides to form a shell. Divide the cherry filling evenly among the cups.
Make the streusel and bake:
- In a food processor, pulse the flour and brown sugar together briefly. Add the cold cubed butter and pulse until the mixture forms pea-sized crumbs and holds together when pinched. If you don’t have a food processor, cut the butter into the flour and sugar with a pastry cutter or two forks.
- Sprinkle the streusel evenly over each filled pie.
- Bake until the crust is golden and the filling is bubbling, about 16–18 minutes.
- Remove the muffin tin from the oven and allow the pies to cool completely in the tin so the filling sets. Run a sharp knife around each pie to loosen it, then remove and serve.
Nutrition (per serving)
Calories: 296 kcal | Carbohydrates: 43 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 6 g | Sodium: 118 mg | Sugar: 22 g | Fiber: 2 g
These mini cherry pies are ideal for gatherings, potlucks or whenever you want an individual, hand-held dessert. Serve plain, with a dollop of whipped cream, or a scoop of vanilla ice cream for extra indulgence.