Mini cherry pie bites are not only easy to make but they are so good and so small that you will be going for seconds and maybe even thirds! There is no complicated steps or pastry dough involved. No cutting or serving. These are ideal for holiday parties.
My mom was an amazing cook. She could whip up a whole meal out of scraps. She was also an even better baker. Pastries, pies, breads. She made it all. Yeasted dough was her best friend. She worked that dough like she owned it. And she did. I learned a lot from just watching.
As an adult, I quickly discovered that I’m not a big baker or yeasted dough person. Not that I’m not good at it, it’s just something that I don’t enjoy eating often, therefore, my interest towards making baked goods is probably less than of a baked-goods-loving person. However, when the holidays come around I become my mom. My kitchen is transformed into a bakery and I can bake away every day. It’s the holidays, nostalgia and the desire to re-create those warm fuzzy feelings from childhood that make me want to do it.
I guess, what I’m trying to say is, you may see more desserts than usual for next couple months on here. And I hope you don’t mind. Whether you’re like me who likes to indulge once in a while or someone who eats cake for breakfast, you will find something to satisfy your sweet desire.
Now to these pies. I’ve discovered long time ago that I’m a fan of mini desserts. Probably because I can justify eating more than just one. Plus mini desserts + holidays + parties = YES! Even if you’ve got baking skills of a five year old, you will be able to master these. They are easy to make with no special techniques required and I would say taste as delicious as eating a whole slice of pie!
The only special thing about these is you need a 24-cup mini muffin pan and a pastry blender (or a knife in replacement). The whole process of making these is pretty simple. You start off by making the pastry dough, which is only three ingredients. Then the filling, which is a bag of frozen cherries + sugar + cornstarch. Then the streusel and that’s where a pastry blender is helpful, if you have one. I used a regular knife to cut in the cold butter into the flour and it worked just fine. You pop these in the oven for about 25 minutes or until pastry is golden.
The result is flaky buttery pastry with warm cherry filling and walnut streusel on top. Serve these for Thanksgiving dinner, take them with you to a holiday party at work, neighbors, family or make a batch and have some for breakfast 🙂 Possibilities are endless.
- ½ cup butter, softened
- 3 oz. pkg. cream cheese, softened
- 1 cup all-purpose flour
- 12 oz. bag frozen unsweetened pitted cherries, thawed + drained
- ⅓ cup granulated sugar
- 2 tsp. cornstarch
- 2 Tbsp. all-purpose flour
- 2 Tbsp. packed brown sugar
- 2 Tbsp. finely chopped toasted walnuts
- pinch (1/8 tsp.) of ground nutmeg
- 1½ Tbsp. butter
- Preheat the oven to 325F.
- In a medium bowl, beat butter with cream cheese with an electric mixer on medium speed until smooth. Using a wooden spoon, stir in the flour. The mixture will first be flaky but as you stir, it will form into dough consistency.
- Divide pastry into 24 portions; shape into balls. Press balls onto the bottoms and up the sides of ungreased muffin cups. Set aside.
- In a small saucepan, combine cherries, sugar, and cornstarch. Bring to a simmer over medium heat and cook, stirring, until thickened and bubbly.
- Spoon filling evenly into each pastry-lined muffin cup.
- In a small bowl, combine flour, brown sugar, walnuts, and nutmeg. Using a pastry blender or knife, cut in butter until mixture is crumbly.
- Sprinkle streusel evenly over each cherry filled muffin cup.
- Bake for 25 minutes or until pastry is golden. Cool in muffin cups for 5 minutes then remove pie bites to a wire rack to cool completely.
- Makes 24 pie bites (2-3 pie bites per person).
adapted from Better Homes & Gardens
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