Cherry Pie Pull Apart
Cherry Pie Pull Apart 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!
Calling all cherry lovers! After my Cherry Clafoutis hit 180,000 re-pins on Pinterest (love, seriously), I decided to create a new cherry dessert and came up with this Cherry Pie Pull Apart.
It’s a decorative pie crust made into a deconstructed dessert you can eat with your fingers! We’ve made it for parties to rave reviews, and you can even do so ahead of time with only 10 minutes to reheat. It’s been so popular, we’ve made Pumpkin Pie and Nutella Pie pull aparts if you want to experiment. But the burst of red color from the cherries is hard to beat!
HOW TO MAKE A CHERRY PIE PULL APART
This dessert is part of our 3 Ingredient collection. 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 Pie Pull Apart (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!
Please read our nutrition disclaimer.
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Editor note: Originally published Oct 1, 2017 and updated with more details on Oct 2, 2018.
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