Description
These delightful mini cherry cream cheese pies feature a creamy filling balanced with tart cherries, all nestled in a flaky golden crust.
Ingredients
Scale
- 2 cups cherries (fresh or canned, chopped)
- 1 cup cream cheese (softened)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (beaten, for egg wash)
- 2 tablespoons apricot jam (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.
- On a lightly floured surface, roll out the pie crusts and cut circles that fit into each muffin cup.
- In a bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Spoon the cream cheese mixture into each pie shell, filling them halfway.
- Top with a spoonful of chopped cherries.
- Create a lattice top with remaining pie crust strips over the filling.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes or until golden brown and bubbly.
- Brush with warmed apricot jam after baking if desired.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. These pies can be made ahead by preparing the filling and crust a day in advance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 190
- Sugar: 10g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg