Mini Cherry Pies

I know it's been a while since my last post, and I apologize for the delay. Life has been busy, and my photo backlog is growing faster than I can keep up. But while I sort through everything and work on catching up, I wanted to share this amazing cherry pie recipe we tried recently. It was such a hit that I couldn’t wait to get it down in writing!

Aliyah and I were on one of our usual trips to the local farmers' market when we stumbled upon some fresh cherries. They looked so tempting that we couldn’t resist buying a big bag. We ended up snacking on them non-stop, and before long, the idea of making cherry pie popped into our heads. The moment those two words connected, Aliyah wouldn’t let go of the thought—and neither would I. By the time we got home, the scent of warm cherry pie was already calling to us.

But here’s the thing—by the time we started baking, we realized we didn’t quite have enough cherries left for a full-sized pie. So instead, we decided to make mini pies. I figured I’d just keep filling the crusts until I ran out of cherries. And then, surprise! I still had some leftover filling. Spoiler alert: Eating that filling straight off the spoon is a dangerous game. It’s like eating dessert in its purest form—dangerously addictive!

As always, the kids loved helping with the dough. The cherry-pitting part, though? Not so much. Still, we managed just fine without a cherry pitter. We simply halved the cherries and removed the pits by hand. It wasn’t too bad once we got into the rhythm of it.

Individual Cherry Pie Recipe:

Yields 6 mini pies

For the Dough: Use your favorite single crust pie dough recipe (store-bought or homemade).

For the Filling: - 3 cups pitted cherries - 1/4 cup water - 3 tablespoons cornstarch - 1/2 cup sugar - A squeeze of lemon juice - 1 teaspoon cold butter, cut into small pieces

Preheat your oven to 425°F. Grease a six-cup muffin tin.

Instructions: In a saucepan, combine the pitted cherries and 1/4 cup of water over medium-low heat. Let them simmer for about 10 minutes. In a separate small bowl, mix the sugar and cornstarch thoroughly with a whisk until there are no lumps. Add the sugar-cornstarch mixture and lemon juice to the cherries. Stir well and bring the mixture to a rolling boil. Continue cooking for another minute until the filling thickens. Remove from heat and allow the cherry filling to cool slightly while preparing the crust.

Roll out the dough on a floured surface and cut it into six equal disks. Gently press each disk into the greased muffin cups, ensuring the bottom is evenly distributed. Spoon the cooled cherry filling into the prepared crusts and add a small piece of butter on top of each one.

Roll out the remaining dough and slice it into thin strips to create lattice tops. Lay the strips over the filled pies and press the edges firmly to seal. Bake until the edges are golden brown and the filling bubbles, approximately 12–14 minutes. Allow the pies to cool completely before removing them from the tin.

Enjoy every bite!

I’ve got some exciting projects in the pipeline, including a special Father’s Day post coming up this weekend. Stay tuned for more updates!

Oh, and one last thing—I’ve been experimenting with a few new recipes lately. If you’re a fan of cherries, you’ll definitely want to check out my next post, where I’ll be sharing a simple yet delicious cherry jam recipe. Trust me, it’s worth the effort!

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