There’s something irresistible about tiny pies with golden edges and a glossy cherry filling peeking through crumbly peaks. When I first made these Cherry Crumb Pie Minis, the kitchen filled with a rich buttery smell and the gentle crackling as they cooled on the rack made me smile. After three rounds of tweaking, I discovered that letting the cherries sit in the sugar-cornstarch mix for a full 10 minutes deepened their natural sweetness and kept the juices perfectly thick.
Why You’ll Love Cherry Crumb Pie Minis
- Handheld size makes sharing easy and fun at gatherings
- Silky smooth cherry filling contrasted by a crisp, buttery crumb
- Quick bake time—ready in under 45 minutes from start to finish
- A bite of Americana: mini pies echo classic cherry pie traditions
A Little Background
I first stumbled across this mini version of cherry crumb pie on a warm July weekend, hands sticky from summer fruit picking. My initial attempt had soggy bottoms, so I adjusted the crumb ratio and pressed it firmly into the pan. That single change delivered a tender crust with a slight bite—just how I like it.
Key Ingredients for Cherry Crumb Pie Minis
- All-purpose flour (1 1/2 cups | 190g): Foundation for both crust and crumble; use spoon-and-level for accuracy.
- Granulated sugar (1/2 cup | 100g + 1/3 cup | 65g): Balances tart cherries; swap coconut sugar for deeper flavor.
- Unsalted butter (6 tablespoons | 84g): Cold, cubed—ensures a flaky texture. I prefer European-style for richness.
- Cherries (3 cups | 455g): Fresh or thawed frozen, pitted and halved—stone fruit star of the show.
- Cornstarch (1 tablespoon): Thickens filling; arrowroot works in a pinch.
- Pure vanilla extract (1 teaspoon): Lifts fruit flavors; choose a high-quality brand.
How to Make Cherry Crumb Pie Minis
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the butter cubes and, using a pastry blender or two forks, cut the butter into the dry ingredients until the mixture forms coarse crumbs, with some larger pea-size pieces.
- Remove 1 cup of the mixture and set aside for the topping.
- Press the remaining mixture evenly into the bottom (and slightly up the sides) of the prepared muffin cups.
- In a medium bowl, combine the cherries, sugar, cornstarch, and vanilla extract. Stir until the cherries are evenly coated.
- Divide the cherry filling evenly among the crust-lined cups.
- Sprinkle the reserved crumb mixture over the cherry filling, gently pressing to adhere.
- Bake for 20 to 25 minutes, until the crumb topping is golden brown and the cherry filling is bubbling around the edges.
- Allow the minis to cool in the pan for 10 minutes before carefully removing and transferring to a wire rack to cool completely.
Pro Tips & Troubleshooting
- Ensure butter stays cold—if it softens, pop crumbs in freezer for 5 minutes before pressing.
- If filling juices seep under crust, add an extra teaspoon of cornstarch to absorb excess liquid.
- For a seasonal twist, stir in a pinch of cinnamon or cardamom into the crumble.
- To double the batch, bake in two tins, rotating halfway—halve all ingredients for six minis.
Storage & Make-Ahead Guide
Store at room temperature in an airtight container for up to 2 days. In the fridge, they last 5 days—reheat at 325°F for 5 minutes to revive the crisp edges. Freeze cooled minis in a single layer for up to 1 month, then thaw on the counter. Always discard any that sit out over 2 hours to ensure safe fruit handling.
Serving Suggestions
Top each mini with a dollop of whipped cream or a scoop of vanilla ice cream for contrast. For brunch, pair with a sprinkle of toasted almond flakes and a light dusting of powdered sugar.
Frequently Asked Questions
- Can I use frozen cherries for Cherry Crumb Pie Minis? Yes—thaw and drain them, then toss with sugar to remove excess moisture before filling.
- How do I prevent a soggy bottom crust? Press the base crumb firmly and avoid overfilling; preheating the pan helps set the crust faster.
- What can I substitute for cornstarch in the filling? Use arrowroot powder at a 1:1 ratio for a glossy finish.
- How long do these mini pies stay fresh? Up to 2 days at room temperature or 5 days refrigerated in an airtight container.
- Can I make the crumb topping ahead of time? Yes—prepare and refrigerate up to 24 hours before assembling, then bring back to cold before use.
- Is there a gluten-free option? Swap all-purpose flour for a 1:1 gluten-free blend and ensure xanthan gum is included for structure.
Final Thoughts
These Cherry Crumb Pie Minis have quickly become my go-to for weekend baking—the contrast of a tender, slightly chewy crust with juicy, bubbling cherries makes every bite memorable. I love serving them warm straight from the oven, maybe with a cheeky drizzle of honey. Give them a try and share your results—I can’t wait to see your takes on these petite delights!
More Recipes You’ll Love
- Instant Pot Cheesecake – creamy, showstopper dessert that contrasts the crumbly pie minis
- Pressure Cooker Rice Pudding – warm, spiced pudding that complements fruity pies
- Air Fryer Donuts – bite-sized, sugar-coated treats matching the handheld appeal
- Air Fryer French Toast Sticks – cinnamon-sweet sticks for a brunch twist alongside your minis
Cherry Crumb Pie Minis
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold butter cubes and use a pastry blender or two forks to cut the butter into the dry ingredients until the mixture forms coarse crumbs, with some pea-size pieces remaining.
- Remove 1 cup of the crumb mixture and set aside for the topping.
- Press the remaining crumb mixture evenly into the bottom and slightly up the sides of the prepared muffin cups.
- In a medium bowl, combine the cherries, sugar, cornstarch, and vanilla extract. Stir until the cherries are evenly coated.
- Divide the cherry filling evenly among the crust-lined cups.
- Sprinkle the reserved crumb mixture over the cherry filling, gently pressing to adhere.
- Bake for 20 to 25 minutes, until the crumb topping is golden brown and the cherry filling is bubbling around the edges.
- Allow the minis to cool in the pan for 10 minutes before carefully removing and transferring to a wire rack to cool completely.