Mini Cherry Pies
Do not let summer pass you by without making Mini Cherry Pies! They’re individual cherry pies for two in ramekins with a homemade pie crust and cherry pie filling.
Every summer I say I’m going to go tart cherry picking.
Every summer I try not to miss it because the window is so small, if you’re busy the week they are ripe you miss it.
One summer I was moving back to Pittsburgh so I missed it. The year before that I was traveling and missed it.
The year before that, I picked cherries but my dad couldn’t be there.
One year cherry picking season was earlier than usual, and if it wasn’t for my dad checking out the farm’s Facebook page, I probably would’ve missed it again.
Of course it was raining all day when we went but knowing it was probably our only chance, we put on our jackets and picked in the rain.
Last year there was a bad freeze and wiped out the crop, so no cherries available.
However, this year there was no freeze so the cherries were VERY abundant. Instead of picking our usual 5 pounds, we accidentally picked 7 pounds because there was so many. Whoops.
That means PLENTY of dessert in my future, including these Mini Cherry Pies.
They’re individual cherry pies baked in ramekins with a buttery, flaky homemade pie crust filled with homemade cherry pie filling.
And if it’s too hot for your oven, I did test them in the air fryer as well.
Tart cherries, known as sour cherries, taste exactly what their name says – they are sour and not ideal for snacking.
However, once combined with a little bit of sugar and enclosed in a double pie crust, they turn into the best cherry pie recipe you’ve ever eaten.
But as much as I want to eat a whole pie, it’s best I didn’t.
That’s why I scaled down my sour cherry pie recipe into mini cherry pies so you can still have the best cherry pie recipe with portion control.
Eat one now, share the other with someone you love. Or eat one now, eat one later.
Ingredients For Mini Cherry Pies
To make this recipe for mini cherry pies, gather up the following ingredients:
- All-purpose flour: Makes a tender crust with its gluten as well as helps keep the dough from getting too sticky.
- Sugar: Sweetens the pie crust as well as helps it brown in the oven.
- Salt: Makes your crust taste even better since it’s a flavor enhancer, especially if you’re using unsalted butter.
- Cold butter: Butter adds the most flavor and melt-in-your-mouth quality, although it doesn’t make the most tender dough.
- Cold shortening: Adding shortening with your butter makes the most tender, flaky crust. Using both fats ensures it’s both flavorful and flaky. You can buy sticks of shortening that are easy to cut into tablespoons, like a stick of butter. I usually store mine in the freezer to ensure it’s extra cold for pie crust.
- Cold water: Creates steam in the dough for flakiness as well as binds the crust together to form the dough.
- Cherry pie filling: I highly recommend making homemade pie filling, but you can also use canned if needed.
If you want step by step photos of how to make the pie dough, check out my Small Pie Crust recipe.
Where To Find Sour Cherries
As mentioned, we have local cherry farms in PA.
Usually you can pick your own cherries or buy already-picked from the farm. You may need to call around if you’re not sure where.
Can you make cherry mini pie with sweet cherries?
Since tart cherries can be hard to find with such a short harvesting window, yes you can substitute sweet cherries for sour cherries.
As the name implies, sour cherries are very tart, so I didn’t add any lemon juice to the filling.
However, if you substitute sweet cherries, you want to add about a tablespoon of lemon juice. This helps balance the sweetness in the filling.
You can also use other fruits, such as blueberry pie filling, peach pie filling, or apple pie filling to make mini apple pies.
Best Way To Pit Cherries
If you’re new to baking with cherries, tart cherries have pits you need to remove first.
I’m not too keen on buying kitchen tools that only serve one purpose, but I do recommend buying a cherry pitter (which doubles as an olive pitter) if you’re going to pit more than 1 cup of cherries.
I bought my OXO cherry pitter when I worked at Target (one of the perks – or downfalls? – of working there).
How To Pit Cherries Without A Cherry Pitter
If you don’t have a cherry pitter, you can pit cherries with tools you already have:
- Use a pastry tip by placing it tip-side up then push the cherry firmly onto it until the pit comes out.
- Use a chopstick or straw. Insert into the stem side and pop out the pit. If the pit isn’t completely centered, you may have to dig for a bit.
Make sure you’re wearing an apron because it will get messy.
How To Make Mini Cherry Pies
Now that your double pie crust and cherry pie filling are ready to go, it’s time to assemble your mini cherry pie!
You’ll need two 6-ounce ramekins (affiliate link).
Roll out one piece of pie dough into a circle a bit bigger than your ramekin. Line the bottom and sides of the ramekin with the crust, patching it together if necessary. Then fill with half of the pie filling.
Take another pie dough piece and roll into a circle just big enough to cover the top. Place it on top and seal the edges. Cut a few slits in the top to let steam escape.
Repeat this process with your second ramekin. You should now have two individual cherry pies.
Place both ramekins onto a cookie sheet. This will help catch any spills as well as make it easier to transfer in and out of the oven.
Bake your mini cherry pie at 350F for 35-40 minutes or until golden brown and bubbly. Cool at least 15 minutes (so you don’t burn your tongue) then serve with this vanilla bean ice cream or homemade whipped cream.
You can also make them in the air fryer at 350F for 20 minutes or until golden brown on top. That way you don’t have to preheat your oven!
How To Freeze Cherry Pie
Whether you’re saving your small cherry pie for the future or getting ahead start on your cherry pie baking, you can freeze mini cherry pies using one of two ways:
- Before Baking: Fully assemble both of your cherry pies then wrap each one in plastic wrap, stick in a freezer bag, and freeze for up to 6 months.
- After Baking: Let your cherry pie for two cool completely then wrap in plastic wrap, place in a freezer bag, and freeze for up to 6 months.
How To Bake Frozen Cherry Pie
Once you’re ready to bake your frozen cherry pie, let it thaw overnight in the refrigerator. Let them sit out at room temperature while you preheat the oven then bake as directly.
You may need an extra 10-15 minutes if they’re cold when you put them in. Just make sure your pies are golden brown and bubbly.
Mini Cherry Pies FAQ
Yes, store-bought pie crust will work. However, nothing beats homemade crust with its buttery and flaky texture.
Yes, you can make ramekin cherry pie up to 2 days ahead of time.
You can put the entire recipe into one 6 inch pie plate (affiliate link) or even make free-form mini pies on a baking sheet by folding the crust over the filling (similar to making my apple hand pies).
More Easy Cherry Pie Recipes
Enjoyed your mini cherry pie? Here are more Cherry Pie Filling Desserts:
Want more small desserts? Check out my full list of Ramekin Dessert Recipes.
Mini Cherry Pies
Do not let summer pass you by without making Mini Cherry Pies! They’re individual cherry pies for two in ramekins with a homemade pie crust and cherry pie filling.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon table salt
- 3 tablespoons unsalted butter, cold and cut into 3 pieces (frozen is best)
- 3 tablespoons vegetable shortening, cold and cut into 3 pieces (frozen is best)
- 2 tablespoons cold water
- 2 cups cherry pie filling (homemade or canned)
Instructions
- In the bowl of a large food processor, add the flour, sugar, and salt. Pulse 1 time to combine.
To make by hand, add to a large mixing bowl. - Add the cold butter and cold shortening. Pulse until cut into the flour, looking like small pebbles.
If making by hand, cut the fat by hand with a pastry blender or 2 knives. - Add the water and pulse until a dough forms. If it seems crumbly, pulse for 1 more minute.
If it's still not coming together, you can add a teaspoon of water but don't add too much water or your crust will puff up too much.
If making by hand, stir in the water with a spoon. - Divide the dough into four even pieces and flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.
- Preheat oven to 350F. Have two 6-ounce ramekins or one 6-inch pie plate and a cookie sheet ready.
- Take one dough piece out of the refrigerator. On a lightly floured surface, roll it into a circle slightly bigger than your ramekin. Line the bottom and sides of the ramekin with the crust, patching it together if necessary. Fill the crust with 1 cup pie filling.
- Take another dough piece and roll into a circle just big enough to cover the top. Place it on top and seal the edges. Cut a few slits in the top to let steam escape.
- Repeat with the remaining pie dough and filling.
- Place each ramekin on the cookie sheet and bake 35-40 minutes or until the top is golden brown. Cool for 15 minutes.
Alternatively make in an air fryer at 350F for 20 minutes or until golden brown.
Serve warm with vanilla bean ice cream or cool to room temperature.
Notes
- Want a larger pie? Make my Cherry Crumble Pie.
- Got leftover pie filling? Check out my 10+ Cherry Pie Filling Desserts.
- Enjoyed this recipe? Check out my Mini Apple Pies and Chicken Pot Pie For Two.
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First published July 1, 2015
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
Dear Carla, these deep dish individual pies sound perfect. I absolutely love them…I have to give this a try soon. xo, Catherine
I’ve never been to this site before but popped over via Google after an absolute MADDENING pregnancy related pie craving and HOLY GOODNESS, this was absolutely perfect!!!! Like I’m happy I made a single serving of it, you know, for propriety purposes, but I’m simultaneously pissed that I haven’t a whole pie to eat by lovely prego self.
THANK YOU!!!!! I had no cherries, but used a frozen berry blend and it was still miraculous, it practically sang its own praises out of the oven into my face. SERIOUSLY. I am going to fantasize about this pie. Who am I kidding, I’ll probably make it for breakfast tomorrow.
I’m glad my recipe was able to help in your time of craving pie! The recipe works great with almost any fruit filling.
Could you use that Pillsbury sugar cookie dough instead of making pie crust? Would that work?
I don’t work with Pillsbury sugar cookie dough, but if I had to guess I would say no. At least not for the bottom crust because cookie dough has a leavening agent in it while pie crust does not, making the cookie dough puff up. However, I think you would be ok covering the top with a cookie, kinda like a mini cobbler.
Hello fellow Pittsburgher, would this work for peaches? The Peach Truck comes to Pittsburgh this week!
I think peaches would be perfect!
Love your recipes❤️ Thank you, again, for never ceasing to please!
Happy you’re enjoying them!
I was wondering if I could use the dough for something like individual chicken pot pies? Thanks for your consideration.
I have a separate recipe for chicken pot pie! https://www.chocolatemoosey.com/chicken-pot-pie-for-two/