Mini Cherry Pies

Mini Cherry Pies

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Lisawas 88

"I used to always make a traditional cherry pie and there would always be half a pie left over 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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1 h 15 m servings 752 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 752 kcal
  • 38%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 116.6g
  • 38%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Unroll the pie crusts, and cut 2 6-inch rounds from the dough; cut the remaining dough into 1/8-inch strips for a lattice crust. Fit the rounds into 2 5-inch mini pie dishes.
  3. In a bowl, stir together the cherries, tapioca, sugar, and almond extract; let the filling stand for 5 minutes to soften the tapioca. Stir the filling again, and spoon into the pie shells. Use the strips to weave a lattice crust on each pie, and pinch the crusts together.
  4. Bake in the preheated oven until the crusts are golden brown and the filling is bubbling and thickened, about 30 minutes. Allow to cool before serving.


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Love minis because you can scale the recipe to make the exact number of minis to serve everyone!

my class loved the pies on their day of their graduation.

Super cool my wife loves it :)

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