Mini Cherry Pies
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These Mini Cherry Pies are flaky, sweet and delicious with a beautiful heart shape. They’re perfect for Valentine’s Day, Mother’s Day or any special occasion!
When you’re looking for a fun pie recipe, these mini cherry pies are absolutely luscious. We’ve used an easy homemade cherry pie filling in the middle for a burst of fruit flavor. Serve them on their own for dessert or combine with whipped cream or ice cream!
This recipe is a smaller version of classic cherry pie. If you want a bite-size variation, try our cherry pull apart pie.
How to Make Mini Cherry Pies
To make them, you’ll need a baking sheet and a heart-shape cookie cutter. I recommend a 3.75 or 4 inch size, but you can go slightly smaller or larger if that’s what you have.
They’re super-easy to make using refrigerated pie crusts (I used Pillsbury but any brand will do). If you want to make it from scratch, follow our homemade pie crust recipe.
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Mini Cherry Pies
Ingredients
- 2 pie crusts, I used Pillsbury but you can also make your own pie crust
- 1/2 cup fresh cherries, pitted and chopped
- 1/2 cup ricotta cheese
- 1 tbsp unsalted butter, melted
- 1 tsp sugar
- powdered sugar, for serving
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
- On a work surface, roll out the first pie dough on a work surface to about 1/8-inch thickness. Use a heart shaped cookie cutter to form 6-8 heart shapes. Arrange the heart cutouts on the baking sheet.
- Repeat the cutouts with the second pie crust and add to the baking sheet to make 12-16 in total.
- In a small bowl, mix the chopped cherries and sugar.
- Add a tablespoon each of ricotta cheese and the cherry mixture onto half of the heart shapes. Place the remaining hearts on top and seal the edges tightly with your fingers.
- Brush the tops with melted butter and bake for 18-22 minutes or until flakey and golden.
- Remove from oven and allow to cool for 10 minutes. Dust with powdered sugar before serving.
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