When I first pressed velvety dough into my muffin tin and filled it with glossy cherry filling, the gentle crackle of crumb topping promised a cozy autumn moment. After test-driving this Cherry Crumb Pie Minis recipe three times, I’ve noted how that hint of lemon juice brightens each bite. Expect tender pastry edges, soft bubbling cherry centers, and a nutty toasted scent wafting through your kitchen.
Why You’ll Love Cherry Crumb Pie Minis
- Single-serve joy—no slicing required, each mini is ready to enjoy.
- Flavor layers: tangy cherry filling meets buttery, crumbly topping.
- Customizable: swap fresh, frozen, or canned cherries without losing texture.
- A sweet nod to classic American fruit pies, perfect for potlucks or afternoon tea.
A Little Background
I first whipped up these Cherry Crumb Pie Minis on a rainy Saturday. My kitchen was scattered with flour-dusted tools, and I discovered that chilling the dough for a full 15 minutes helped firm it up for easier pressing. This bite-sized spin on a traditional pie highlights seasonal cherries and invites playful customization—think almond extract or a dash of cinnamon in the crumb.
Key Ingredients for Cherry Crumb Pie Minis
- All-Purpose Flour (200g): foundation for both crust and crumble; swap up to 20% whole wheat for a nuttier note.
- Unsalted Butter (142g total): keep it cold and cubed—cold butter yields flakier crust and crispier crumbs.
- Pitted Cherries (300g fresh or frozen): core flavor; if frozen, thaw and drain to avoid excess moisture.
- Granulated & Brown Sugar: white sugar sweetens the filling, brown sugar in the topping adds molasses depth.
- Cornstarch (1 tbsp): thickens the fruit juices so the minis hold their shape.
How to Make Cherry Crumb Pie Minis
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin. The oven heat should feel steady—mine runs a bit cool, so I use an oven thermometer.
- In a bowl, whisk together 1 cup + 2 tbsp flour, 1½ tbsp sugar, and ¼ tsp salt. Cut in 6 tbsp cold butter until the mix resembles coarse crumbs. Add 3 tbsp ice water, stir, then add 1 tbsp more if needed until a shaggy dough forms.
- Press about 2 tbsp dough into each muffin well, building up slightly on the sides. Chill the tin for 10 minutes—this helps the crust hold its shape during baking.
- Meanwhile, toss 2 cups pitted cherries with ⅓ cup sugar, 1 tbsp cornstarch, ½ tsp lemon juice, and a pinch of salt. Divide evenly into each crust, filling to just below the rim.
- For the crumb topping, combine ½ cup flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, and ¼ tsp cinnamon. Cut in 4 tbsp cold butter until large, sandy crumbs form. Sprinkle about 2 tbsp of crumbs atop each filled cup.
- Bake 20–25 minutes, rotating the pan halfway. Look for golden-brown crumbs and gentle bubbling at the edges. (Personal Testing Note—Cooking: on the second batch I trimmed bake time by 2 minutes for a softer topping.)
- Let cool in the pan 10 minutes, then carefully lift each mini onto a wire rack to finish cooling.
Pro Tips & Troubleshooting
- Use a small scoop for the crumble to ensure even coverage—my tablespoon trick saved me from uneven mounds.
- If your cherries release too much juice, add an extra ½ tbsp cornstarch to the filling mix.
- Stir a pinch of ground cardamom into the crumbs for a warm, seasonal twist.
- Doubling the recipe? Bake in two muffin tins to avoid overcrowding and uneven browning.
Storage & Make-Ahead Guide
Store cooled minis in an airtight container at room temperature for up to 2 days. For longer life, refrigerate up to 5 days or freeze in a single layer on a tray, then transfer to a bag for up to 2 months. Reheat at 325°F (160°C) for 8–10 minutes. (Personal Testing Note—Storage: I found reheating under tin foil keeps crumbs intact and toasty.) Always cool completely before sealing to prevent soggy crumbs.
Serving Suggestions
Garnish with a dusting of powdered sugar or a small scoop of vanilla bean ice cream. For brunch, pair with a dollop of whipped mascarpone mixed with honey. These minis also shine alongside a hot cup of Earl Grey tea or spiced latte.
Frequently Asked Questions
- How can I prevent a soggy bottom in my Cherry Crumb Pie Minis? Ensure you chill the crusted tin before filling; this brief chill helps the butter firm up so the dough bakes crisp rather than steam.
- Can I use frozen cherries instead of fresh? Yes—thaw and drain frozen cherries well, then pat dry. This removes excess moisture and prevents overly runny filling.
- What’s the best way to store leftovers? Keep them at room temperature in an airtight container for 1–2 days, or refrigerate up to 5 days. For longer storage, freeze minis individually on a tray, then bag.
- How do I reheat mini cherry crumb pies? Warm at 325°F (160°C) for 8–10 minutes until heated through; tent with foil if topping browns too quickly.
- Can I substitute cornstarch with arrowroot or tapioca starch? Yes—use an equal amount of arrowroot or tapioca starch to thicken the cherry juices without altering flavor.
- Is it okay to make the dough and crumble ahead of time? Absolutely: prepare and refrigerate both separately for up to 24 hours. Assemble just before baking for freshest results.
Final Thoughts
These Cherry Crumb Pie Minis have become my go-to when I crave a bit of nostalgia in handheld form. My favorite way? Warm from the oven with vanilla ice cream melting into every nook. If you give them a whirl, I’d love to hear about your tweaks and tasting notes—share your photos and let’s swap sweet stories.
More Recipes You’ll Love
- Apple Pie Recipe – a timeless fruit pie with spiced filling and flaky crust, echoing mini pie vibes
- Peach Pie Cruffins – buttery layers meet sweet peach filling, a fun twist on classic pastry
- Gooseberry Pie Recipe – enjoy a sweet-tart berry filling that pairs beautifully with cherry treats
- Peach Cream Pie Bars – creamy fruit bars ideal for gatherings, mirroring the creamy-tart balance
Cherry Crumb Pie Minis
Ingredients
Crust
- 1.25 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 0.5 cup unsalted butter cold and cubed
- 2 tablespoons ice water plus more if needed
Filling
- 2 cups pitted sweet cherries
- 0.25 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 pinch salt
Crumb Topping
- 0.5 cup all-purpose flour
- 0.25 cup granulated sugar
- 0.25 cup light brown sugar
- 0.25 teaspoon ground cinnamon
- 4 tablespoons unsalted butter cold and cubed
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a bowl, whisk together flour, sugar, and salt for the crust. Cut in cold butter until mixture resembles coarse crumbs, then stir in ice water until a shaggy dough forms.
- Press about 2 tablespoons of dough into each muffin cup and chill the tin for 10 minutes.
- Toss cherries with sugar, cornstarch, lemon juice, and salt, then divide the filling evenly among the chilled crusts.
- Combine flour, sugars, cinnamon, and butter for the crumb topping, cutting until large crumbs form. Sprinkle topping over each mini pie.
- Bake 22–25 minutes or until crumbs are golden brown and the filling is bubbling.
- Allow minis to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.