Cherry Pull Apart Pie
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This Cherry Pull Apart Pie features delicious bites of cherry pie that melt in your mouth! It’s a fun dessert for sharing at a party or potluck, plus you can eat it with your fingers. Ready in just 30 minutes with only 2 ingredients. Plus video tutorial!
This dessert is perfect when you want to change up your cherry pie routine and make something unique. This pull apart pie follows on the popularity of our Pumpkin and Nutella versions, which received rave reviews.
The decorative presentation is super-attractive. The best part? It’s easy to make in any round cake pan or springform pan. The gorgeous red color from the cherries is hard to beat!
HOW TO MAKE A CHERRY PIE PULL APART
Here’s what you’ll need to make it:
- Pie Crust: I used two packages of refrigerated Pillsbury pie dough from the store, but you can also make your own pie crust.
- Cherry Pie Filling: Any brand will do and organic is an option too
- Egg Wash (Optional): For an attractive look, you can brush the dough lightly with beaten egg before baking
There are 4 steps for making the cherry pie pull apart:
- Roll out the pie dough to about 1/8-inch / 3 cm thickness
- Cut into 2-inch circles
- Fill each circle with a cherry
- Pinch the end together with your fingers
- Place in a circular baking pan or pie plate
Once the pan is packed full, then you’re ready to bake. Always follow the product directions, but it takes about 12-15 minutes at 400°F for a Pillsbury pie crust. Here’s a summary of the process:
EQUIPMENT FOR MAKING CHERRY PIE PULL APART
There are only a few pieces of equipment required:
- Round baking pan: An 8-9 inch / 20-22 cm layer pan, springform pan or pie plate will work.
- Cookie cutter: A 2-inch / 5-cm cutter will work, and failing that try using the rim of a water glass 🙂
- Parchment: helps to prevent sticking in the pan
You may wish to have a large spatula to transfer the pie from the pan to a serving plate (or use a springform pan if you have one to avoid this step). Alternatively, you can serve it like pie using a sharp knife to cut into larger pieces.
WATCH HOW TO MAKE CHERRY PIE PULL APART:
Cherry Pull Apart Pie (with Video)
- 28 oz refrigerated pie dough, 2 packages
- 1 cup cherry pie filling
- 1 egg, beaten, optional
- Preheat oven to 400°F. Line an 8-9 inch round cake pan with parchment paper.
- On a work surface, roll out the pie dough.
- Using a 2-inch round cookie cutter (or similarly sized water glass), cut as many circles as possible from the dough. Repeat for second pie dough.
- Pick up one circle and pinch the ends together to make a boat shape. Spoon in one cherry from the pie filling, and place into the cake pan facing up.
- Repeat for the remaining circles until the pan is full.
- Brush with optional beaten egg, and then bake for 12-15 minutes until the edges turn golden.
- Serve in the pan, or use a spatula to get beneath the parchment and lift the pie up onto a serving plate. Enjoy!
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Editor note: Originally published Oct 1, 2017 and updated on Oct 2, 2018.
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I made this, but I won’t make it again. One cherry wasn’t enough, so I made it with two cherries.
Didn’t bake correctly and it could have been the oven.
Couldn’t pull apart because it stuck to the parchment paper..
Taste was good but too much trouble for the end result.
Hi Kaos, Thanks for your feedback and sorry it was not as you expected.
I made this recipe for Thanksgiving 2 years ago and I still love it. Instead of doing Cherry for the whole thing I did Cherry, Peach and Lemon so everyone could take whatever kind of pie they wanted.
Wish i could upload pics!!
Hi Mia, That’s amazing to hear. Thanks so much for your feedback!
Cakt wait to make this attractive something different dessert
looks amazing and will make it or thanksgiving…. but do you think their is a way to do apple filling? THANKS!
Hi Kenzington, Thanks for your great question and the answer is yes. However, you’ll need to cut the apple slices in the filling into inch-long chunks so they’ll fit into the pastry. Hope that helps and enjoy the holiday!
I’m so happy at how this turned out. I used cherry, blueberry and peach. So you can have a taste of your favorites without looking like a pig getting 3 pieces of pie. I knew by the comments that it was going to take longer than the recipe called for, so I just watched it and timed for next time I make it. 45 mins was perfect. I used a spring form pan and parchment paper round and I sprinkled raw sugar before baking. I love this dessert.
Hi Suzzette, Thanks so much for your feedback and great point about being able to mix and match! Glad it worked out so well.
I had this recipe today for early Thanksgiving. I used cherry, blueberry and peach. It turned out ree good. I sprinkled raw sugar over the finished pie before cooking. I cooked it about an hour plus or minus 10 minutes. But I’m very pleased with the finished product. It will be perfect on our Thanksgiving dessert table. Thank you
Hi Suzzette, Awesome to hear that and thanks for your review. Have a happy Thanksgiving!
I’m making this for Thanksgiving this year. I’m using cherry, blueberry and peach so everyone can pick their favorites. Or have a little of each so not to have to pick just one piece of pie flavor. What an amazing recipe. Wish me luck and 🤞
Hi Suzzette, What a great idea – so happy to hear that and good luck!! Enjoy the holiday
I like this. Recipe quick & easy made this for home warming party &it was a hit 😊
Hi Laura, Awesome to hear and glad it was a hit! Perfect housewarming idea 🙂
*1/8 of an inch = 3mm (0.3cm) for any Europeans about to make one seriously chunky pie!
Ho there, Thanks and we’ll update the recipe to reflect 🙂
My pan is still cooking in the oven. I’ve lost count of how many minutes the pan has been in. Definitely not a 12-15 minute bake as the recipe suggests. Plan accordingly.
Hi Kimberley, Thanks for your comment. Are you using Pillsbury crust? There can be some variation between brands, and so follow the package directions. Hope you enjoyed! 🙂
I tried cherry today. Not sure I’d do it again. Pillsbury pie crusts and Duncan Hines Country filling. Not done in 12 minutes at 400, didn’t pull apart and not much flavor until it started to cool. I sprinkled granulated sugar on top. Powdered would be pretty.
Reading the above comments and answers, I think I squished them together too much. I did use a glass pie plate. It looked so pretty going into the oven and the parchment paper made it easy to transfer to the serving platter. Thanks for sharing your creativity.
I tried this, didn’t turn out, won’t try it again
Hi Deb, Thanks for letting me know and sorry to hear that.
Used,Pillsbury pie dough…10-12 mins? No. Almost 45 min @400
Everyone liked it. Next time I’m using a,3 in round so I can use more filling.
Hi Kathleen, Thanks for your review. Wow – 45 min is a long time, but glad everyone enjoyed it! 3-inches is ideal if you have that size 🙂
Mine also took 50 minutes at 400. I have a thick, handmade ceramic pie dish however, so I think that might be to blame? Despite that, it was delicious and I had a bit of extra dough to make some tarts.
Hi Julie, Thanks for your feedback – every dough behaves differently, so possibly the dough or the dish. Glad you enjoyed it! 🙂
This looked so appetizing so I tried using canned pie filling and Pillsbury crust. I followed the instructions. I wonder what happeNed that it didn’t pull apart as I expected. I am anxious to try again to be served at a holiday party.
Please let me know what I should do to make it a pull apart dessert.
Than you….am looking forward to hearing from you.
Hi Sandy, Thanks for your comment. Not sure what happened, but the pieces should be touching but not pressed together before baking to pull apart. Hope it works out the second time. 🙂
I made this and they did not pull apart. How did you get them to part?
Hi Alicia, Thanks for your question. Not sure unless you squished the pastry together? The pieces should be side-by-side without being connected… Hope that helps
Hi I was wondering if I was going to fill two 9 inch pie pans how much dough would I need to get?
Hi Alli, You’d need 4 pie doughs, or two per pan. Good luck! 🙂
Hi I was wondering if I was going to make two pie pans how much dough would I need?
Hi Alli, Thanks for your question – just double the recipe and you’ll be all set 🙂
If I made this ahead of time, how would I reheat it? Thanks!
Hi Stacie, Thanks for your question – simply reheat for 10-15 minutes on low heat in the oven, i.e. about 225°F.
I saw the pumpkin pie version but do u think you could do this version but using pumpkin pie filling instead?
Hi Barbie, Yes you definitely could, and will add a note to the recipe about that. Enjoy 🙂
Can i do this with like jam instead if pie filling?
Hi Harley, Thanks for your question. It’ll work as long as it’s a thicker-style jam. A runny jam may ooze out of the pastry. Hope that helps! 🙂
I would dust with powdered sugar myself!
Hi Sheila, That’s a great idea 🙂
Great idea! I added candy (cake decorating) eyes and named it Bloodshot Eye Pie for Halloween! My grandson is going to flip!
Hi Suzanne, That’s amazing – what’s a great idea! So glad it worked out and thank you for your review. Happy Halloween! 🙂
Ur so detailed. Love it.
Do you think you could make this and then freezer it until ready to bake, like you do when pulling a frozen pie out to bake? Any suggestions on how to do that would be great.
Hi Misha, Thanks for your review. I don’t recommend freezing until baking, as the dough is not meant to be frozen. Best to make it day of. 🙂
Could I make this with fresh raspberries
Hi Lynn, You’d need a thick sauce to surround the raspberries to avoid drying out. You could simmer the raspberries with some water and sugar in a small saucepan and then thicken with cornstarch to achieve the same effect. I haven’t tried it, so you’d have to improvise a bit. Good luck! 🙂
Love this wondering if you’ve ever tried making pizza pull aparts with pasta sauce salami and cheese?
Hi Amina, So glad you like it and thanks for your review! We’ve got a bunch of pizza pull aparts if you check out https://tipbuzz.com/pizza-star/ 🙂
Hi, do you think I could do this with apple pie filling?
Hi Lisa, Thanks for asking. Yes you can, but you’ll need to cut the larger apple chunks to the size of a cherry or so. Let me know how it turns out 🙂
I tried this with apple. The boats were more open ended and didn’t pinch easily. We cite it like a pie and it was still wonderful! Baked at 450’ for 25”. Do not know if it was the oven or fullness of the pie pan, but still delicious! Attempting cherry tomorrow.
Hi Kristi, That’s so amazing, you made my day! Thanks for your feedback and let me know how cherry goes. Pull apart pie is really becoming a thing lol 🙂
Should work if you make your own apple filling. Maybe shredding the apples would as they’d cook fast that way. Homemade apple filling is superior to the canned jelled stuff!
Can this be made ahead and put in the fridge until ready to bake?
Hi Diane, It should be ok for a few hours in the fridge, although it depends on the pie dough product somewhat. Let me know how it goes 🙂
I was wondering if you tried pre-making this recipe? I thought about doing that as well.
Hello , you said you would make it with chocolate, how would you do that ? I would love to try it with lemon ! Thank you!!
Hi Donna, Thanks for your question – here’s the recipe with chocolate (Nutella but you can substitute): https://tipbuzz.com/nutella-pie/ . I haven’t tried lemon yet, but will add to the list 🙂
Can this be made with Bisquick dough
Hi, can this be made with puff pastry?
Hi Matea, I haven’t tried it. The puffiness of the dough might affect the pull-apart pattern…
Hi, can this be made with puff pastry too? Thanks you 🙂
qual massa é usada para fazer essa receita