Hey there! So, the other day I stumbled upon this genius idea while trying to satisfy my pie craving without committing to a whole one. Enter: cherry pie bites. These little gems are the perfect solution—bite-sized, easy to make, and deliciously satisfying. I remember the first time I made these, I was in a bit of a pickle because I didn’t have enough cherries (should’ve thought that one through), but I improvised, and they turned out great! Now, they’re my go-to for parties and lazy Sunday afternoons.
Why You’ll Love Making These
Trust me, these are a hit every time. I whip them up when I need a quick dessert that’s sure to impress. Everyone loves pie, right? Plus, there’s something so fun about making these tiny versions. You’ll find yourself eating more than you intended (oops!). My family practically devours them before they even cool. And if you’re like me and sometimes forget to preheat the oven, well, they’re forgiving little things.
What You’ll Need (Ingredients List)
- 1 cup cherry pie filling (or make your own if you’re feeling fancy, but I usually grab a can)
- 1 package of refrigerated pie crusts (my grandma swore by a certain brand, but I’m not picky)
- 1 egg (for that lovely golden finish)
- Sugar for sprinkling (just a sprinkle, or more if you’re feeling rebellious)
How to Put It All Together
- First, roll out your pie crust on a lightly floured surface. I sometimes skip the flour part when I’m in a hurry, and it’s usually fine.
- Using a small cookie cutter, cut out circles of dough. I find that a glass works in a pinch if you don’t have one.
- Spoon a small amount of cherry filling into the center of each circle. Be careful not to overfill—been there, done that!
- Fold the dough over to form a half-moon shape and seal the edges with a fork. This is where I usually sneak a taste of the filling. Quality control, you know?
- Brush with beaten egg and sprinkle with sugar. They look so pretty even at this stage!
- Bake at 375°F (190°C) for about 15 minutes or until golden brown. Don’t worry if they puff up a bit—it adds character.
A Few Notes I Learned the Hard Way
Don’t skip the egg wash—it might seem like an extra step, but it really brings that bakery vibe. And if you find the edges aren’t sealing, a little water helps. I also realized too late once that using a fork to seal the edges is essential; otherwise, you’ll end up with a cherry explosion.
Trying Out Variations
I’ve tried these with apple filling, which was amazing! But my attempt with chocolate filling was, let’s say, less successful (kind of a gooey mess, honestly). Sometimes, I add a dash of cinnamon to the cherry filling for a twist.
Tools of the Trade
You’ll want a rolling pin for the crust, but if you don’t have one, a bottle of wine does the trick—I’m not kidding! And a cookie cutter is nice but not essential; anything round and sharp will do.
Storing Your Little Masterpieces
These keep well in an airtight container for a couple days, though honestly, in my house, it never lasts more than a day! And if you’d like, you can freeze them, but who wants to wait that long?
How to Serve These Beauties
I like to serve them slightly warm with a scoop of vanilla ice cream. My family says it’s the ultimate combo. Sometimes, I sprinkle a little powdered sugar on top just before serving—it looks fancy!
Lessons Learned (Pro Tips)
I once tried rushing the sealing step and regretted it because the filling leaked everywhere. Take your time, it’s worth it. And actually, if your filling is too runny, try straining it a bit before using.
Your Questions Answered!
Can I use fresh cherries? Absolutely! Just pit them and maybe cook them down a bit first. Fresh is always fab.
What if I don’t have pie crusts? Making your own is an option, but I’ve been known to use puff pastry in a pinch—it works surprisingly well!
How can I make these healthier? Oh, that’s a tough one; maybe swap out the sugar for a sweetener? But hey, it’s pie—just enjoy it!
