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Mini Cherry Pies
These Mini Cherry Pies are flaky, sweet and delicious with an adorable heart shape.
Servings: 12 servings
- 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
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.
Calories: 325kcal | Carbohydrates: 31g | Protein: 2g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Cholesterol: 7mg | Sodium: 418mg | Potassium: 22mg | Fiber: 1g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 20mg