Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Lightly grease a standard 12-cup muffin tin.
- On a lightly floured surface, unroll the refrigerated pie crusts. Using a 3.5-inch round cookie cutter, cut out 12 circles from the dough.
- Gently press one circle into each cup of the prepared muffin tin, ensuring the dough comes up the sides.
- Spoon approximately 1 to 1.5 tablespoons of the cherry pie filling into each dough-lined muffin cup. Avoid overfilling.
- With the remaining pie dough, use a pizza cutter or knife to cut it into thin, ¼-inch wide strips.
- Create a simple lattice top for each mini pie by laying two strips horizontally and two strips vertically over the filling. Gently press the ends of the strips into the edge of the bottom crust to seal.
- In a small bowl, whisk together the large egg and one tablespoon of water to create an egg wash.
- Using a pastry brush, lightly brush the egg wash over the lattice top of each mini pie.
- Sprinkle a little coarse sugar over the egg-washed tops for extra sparkle and crunch.
- Place the muffin tin on a baking sheet to catch any potential drips. Bake for 12-15 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the muffin tin from the oven and let the mini pies cool in the pan for at least 10-15 minutes to allow the filling to set.
- Carefully run a thin knife around the edge of each bite to loosen, then lift them out and transfer to a wire rack to cool completely before serving.
Notes
Expert Tips & Variations:
- **Keep Dough Cold:** For the flakiest crust, work with cold pie dough. If it becomes soft, return it to the fridge for 10 minutes to firm up.
- **Don't Overfill:** Resist the urge to add too much filling, as it can bubble over and create a mess. A level tablespoon is ideal.
- **Flavor Twists:** Enhance the filling by stirring in ¼ teaspoon of cinnamon, a pinch of cardamom, a drop of almond extract, or some fresh lemon or orange zest.
- **Substitutions:** You can use puff pastry for a lighter texture or swap the cherry filling for apple, blueberry, or peach. For an egg-free wash, brush the tops with milk or heavy cream.
- **Keep Dough Cold:** For the flakiest crust, work with cold pie dough. If it becomes soft, return it to the fridge for 10 minutes to firm up.
- **Don't Overfill:** Resist the urge to add too much filling, as it can bubble over and create a mess. A level tablespoon is ideal.
- **Flavor Twists:** Enhance the filling by stirring in ¼ teaspoon of cinnamon, a pinch of cardamom, a drop of almond extract, or some fresh lemon or orange zest.
- **Substitutions:** You can use puff pastry for a lighter texture or swap the cherry filling for apple, blueberry, or peach. For an egg-free wash, brush the tops with milk or heavy cream.