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Mini Cherry Pies

  • Author: Lisa @ This Pilgrim Life
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 24 pies 1x


These mini cherry pies are SO GOOD and perfect for outdoor cookouts and holiday gatherings! I love how easy they are to make, and that they don’t need any utensils or plates for serving!


  • double pie crust
  • 2 lbs sweet cherries, pitted & halved
  • 1 1/2 Tbsp arrowroot powder (or sub tapioca powder)
  • 1/4 C sugar
  • lemon zest from 1 lemon, or 1/2 tsp dried lemon peel
  • 1 Tbsp lemon juice
  • pinch ground nutmeg
  • turbinado sugar for topping


1. Make the pie dough, divide the dough in half, and wrap both pieces in plastic wrap and press into disks. Refrigerate both disks for at least one hour.

2. Remove one pie disk from the refrigerator and roll the dough out into a 1/4 inch thickness on a lightly floured surface. Cut 4-inch circles from the dough and press each into an ungreased opening in a muffin tin. Press together the scraps and roll them out again, dusting the counter with flour, cutting more circles, and repeating the process until you have used all the dough.

Remove the second disk and repeat rolling and cutting until you have filled the muffin tins. The recipe should fill two standard muffin pans.

Refrigerate both muffin pans while you assemble the cherry filling.

3. Preheat the oven to 400°.

4. In a medium-sized bowl, stir together the halved cherries and the following four ingredients. Let stand for ten minutes to give the arrowroot time to thicken the mixture.

5. Remove the muffin tins from the refrigerator. Fill each cup with two heaping tablespoons of cherry filling. Sprinkle the tops of the pies with turbinado sugar.

6. Bake for 20 minutes in the preheated oven, rotating the pans halfway through.

7. Cool the pans on a wire rack for at least ten minutes before removing the mini pies.

Keywords: pie, mini pie, cherry, cookout