So cute, so delicious, and so EASY using refrigerated pie crust! These are some of my kids’ all-time favorite desserts, and the hubby loves them too! Fun for a Valentine’s Day dessert – or anytime, really. Only four ingredients – It doesn’t get better than this! (Note: You’ll need one 3-inch round cookie cutter). Makes 12-14 mini cherry pies. SKIP DIRECTLY TO RECIPE
The History of Cherry Pie
Though no one knows for sure about the history of cherry pie, some believe it dates back to Europe in the 1500s. Many believe Queen Elizabeth I sampled the first one in England. Pies, in general, were a staple for many years, but the addition of cherry filling made for a new and delicious treat.
European settlers brought their love of pies when they came to America, including cherry pie. At the same time, cherry trees were also introduced to the New World. As a result, growing cherries locally became possible, and Americans were then able to enjoy fresh cherry pie year-round. Over time, this wonderful treat became a beloved American dessert, often associated with summer and holidays like Independence Day.
Why Cherry Pie is a Popular Dessert
Who doesn’t love a slice of cherry pie after a meal? There are a wide variety of reasons for its popularity. The factors below combine to make cherry pie a beloved and enduring favorite among dessert lovers.
A great balance of sweet and tart
The sweet cherry filling combined with a flaky, buttery crust creates a delightful contrast of flavors. This is one dessert that satisfies both sweet and savory cravings!
Cherry pie reminds me of childhood memories and family gatherings. It seems many people agree that it often evokes feelings of comfort and nostalgia.
Versatility
While you can enjoy cherry pie on its own, a scoop of vanilla ice cream or a dollop of whipped cream makes it even more special. As it tastes good warm or at room temperature, you can serve it right out of the oven if you like, or bring it on a picnic!
Seasonal tastiness
Most people associate cherry pie with summer and harvest time since cherries are a seasonal fruit.
Cultural significance
Considered a classic dessert, cherry pie has a rich history in American cuisine.
Why Make Single-Serving Pies?
My family loves miniature single-serving pies! They like the bigger ones too, but the mini pies are adorable and convenient. They are ideal to bring to potlucks and parties and offer a great way to control serving sizes. Finally, we like that you can easily make multiple flavors or fillings without committing to a whole pie. We usually make our single-serving pies with cherry filling, but sometimes we like to change things up and make some with blueberry filling and others with apple.
What is National Cherry Pie Day?
National Cherry Pie Day is celebrated on July 20th. Who knew this dessert had a day named for it? This national day is dedicated to one of America’s most beloved desserts, honoring the delicious and versatile cherry pie. Whether homemade or from a bakery, July 20th is the perfect opportunity to enjoy a slice of this beloved treat.
Mini Cherry Pie Cookie Recipe
Equipment
- 1 cookie cutter We use round in this recipe, but you can vary the shape as desired!
Ingredients
- 1 box refrigerated pie crust You'll need both sheets.
- 1 cup canned cherry pie filling You can use other fruit fillings if you prefer. Blueberry pie filling is our second favorite!
- 1 egg whisked
- 2 tsp Coarse white or red sparkling sugar
Instructions
- Preheat oven to 375°F.
- Spray 2 cookie sheets with vegetable oil cooking spray.
- Take the pie crust out of the refrigerator for a few minutes before using it to soften.
- Unroll 1 pie crust on a lightly floured work surface and roll into a large circle using a rolling pin. Cut 12 -14 rounds from the pie crust, depending on how thin you like your crust (and therefore how large you roll out your circle of dough). Reroll scraps as needed to make more circles.
- Repeat with the second pie crust. Place the 12-14 pie crust rounds on cookie sheets, then spread 1 tbsp. pie filling in the center of each round, leaving an edge. I generally use 3 cherries covered in sauce.
- Brush the edge of rounds with the beaten egg so that the top will stick to the bottom. Cut a small circle in the center of each of the remaining rounds with a sharp knife. You want the cherries to peak through the crust.
- Top each bottom with cut-out dough round, pressing down on the outer edges to seal. Brush the tops of dough rounds with egg (will give the tops a nice brownish color), and sprinkle sugar on the tops.
- Bake until golden brown on top and edges, approximately 17 to 19 minutes. The dough tastes best when a bit crispy. If you can wait, cool for about 30 minutes, serve, and enjoy!
Notes
Leslie Farin is the Publisher and Founder of 50PlusToday. She is an experienced communications and marketing professional passionate about working with older adults and their families. She works with a team of writers to provide essential and cutting-edge information related to the 50Plus community.
