Mini Cherry Pies

Mini Cherry Pies


"I used to always make a traditional cherry pie and there would always be 1/2 a pie leftover after serving. I love this mini version because I can make just two at a time. Perfect for me and my husband when we are eating dinner together."
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60 servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  • Prep

  • Cook

  • Ready In

  1. 1. Preheat oven to 400 degrees
  2. 2. Cut 2 mini pie crusts out of the large crust.
  3. 3. Place in in mini pie plates
  4. 4. Stir together the cherries, tapioca, sugar, and almond extract in a bowl.
  5. 5. Let the mixture stand for 5 minutes.
  6. 6. Meanwhile, cut remining pie crust into 1/8 inch strips to make a small lattice top.
  7. 7. Pour the cherry mixture into the pie shell.
  8. 8. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
  9. 9. Bake in the preheated oven 30 minutes until the crust is golden brown.
  10. 10. Allow to cool before serving.


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