Cherry Crumb Pie Minis
Tender pastry cups filled with tangy cherry filling and topped with buttery crumbs make these Cherry Crumb Pie Minis an irresistible handheld dessert.
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.
Notes
Store cooled Cherry Crumb Pie Minis in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, freeze minis in a single layer on a baking sheet, then transfer to a resealable bag for up to 2 months. Reheat at 325°F (160°C) for 8–10 minutes, tenting with foil if the topping browns too quickly.
Nutrition
Serving: 1mini pieCalories: 230kcalCarbohydrates: 30g
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