Cherry Crumb Pie Minis
These handheld Cherry Crumb Pie Minis pair juicy cherry filling with a crunchy, buttery crumb topping for a crowd-pleasing dessert in under an hour.
Ingredients
Crust
- 2 count refrigerated pie crusts (9-inch) thawed slightly
- all-purpose flour for rolling
Filling
- 2 21 oz cans cherry pie filling
- 2 tsp lemon juice
Crumb Topping
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1 tsp ground cinnamon
- 0.25 tsp salt
- 8 tbsp unsalted butter cold and cubed
Instructions
Crust
- Preheat the oven to 375°F (190°C) and lightly spray a 12-cup muffin tin.
- On a lightly floured surface, roll each pie crust and cut twelve 4-inch circles, then press each into the muffin cups.
Filling
- In a bowl, stir together the cherry pie filling and lemon juice until smooth and glossy.
- Divide the filling among the crusts, using about 2½ tablespoons per cup.
Crumb Topping
- Combine flour, granulated sugar, brown sugar, cinnamon, and salt, then cut in the cold butter until coarse crumbs form.
- Sprinkle 2–3 tablespoons of crumb topping over each mini pie.
- Bake for 23–25 minutes until the crumbs are golden and the filling bubbles at the edges.
- Let the pie minis rest in the pan for 10 minutes, then transfer to a wire rack to cool fully.
Notes
These mini pies can be stored at room temperature for up to 24 hours in an airtight container. Refrigerate for 3–4 days, or freeze individually wrapped for up to one month.
Allow frozen minis to thaw overnight in the refrigerator before reheating.