Cherry Pie Bites

Cherry Pie Bites

Ingredients

Dough (choose one)

Option A: Store-bought (easy & fast)

• 2 cans refrigerated crescent roll dough
  or
• 2 sheets puff pastry, thawed
  or
• 2 ready-made pie crusts

Option B: Homemade Dough (optional)

• 2½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 cup (225 g) cold unsalted butter, cubed
• 6–8 tbsp ice water

Cherry Filling

• 2½ cups cherry pie filling
  or homemade filling below

Homemade Cherry Filling

• 2½ cups pitted cherries (fresh or frozen)
• ½ cup sugar
• 1½ tbsp cornstarch
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• Pinch of salt

Egg Wash & Topping

• 1 egg
• 1 tbsp milk or cream
• 2 tbsp coarse sugar or regular sugar (optional)

Instructions

Prep

• Preheat oven to 375°F (190°C)
• Grease a standard muffin tin very well (important!)

Make Cherry Filling (skip if using canned)

1. Add cherries, sugar, cornstarch, lemon juice, salt to saucepan
2. Cook over medium heat, stirring constantly
3. Simmer until thick and glossy (5–8 minutes)
4. Remove from heat, stir in vanilla
5. Cool completely

Prepare Dough

• Roll dough out on lightly floured surface
• Cut into 3×3 inch squares (rough is fine)

Assemble

1. Place one dough square into each muffin cup
2. Add 1–1½ tablespoons cherry filling
3. Fold corners over filling (triangular or envelope shape)
4. Press lightly to seal but don’t fully close (let filling peek out)

Egg Wash

• Whisk egg + milk
• Brush tops generously
• Sprinkle with sugar if desired

Bake

• Bake 18–22 minutes
• Tops should be deep golden brown
• Filling will bubble slightly (normal!)

Cool

• Let cool 10 minutes in pan
• Gently loosen with spoon and transfer to rack

Optional Glaze

Mix:

• 1 cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla

Drizzle once pastries are cooled.

Pro Tips

• Overfill = leaking (still tasty, just messy)
• Puff pastry = flakier, crescent dough = softer
• Freeze unbaked pastries and bake straight from freezer (+3–5 min)
• Works with apple, blueberry, peach, Nutella, cream cheese