Every year, just before summer arrives, I eagerly anticipate their arrival. They’re here, they’re juicy and they’re ripe, and they’re irresistable.
Yep, they’re cherries! I’m happy to eat them on their own, but they’re even better when tucked into pies and turnovers. In an attempt to create a fun, handheld dessert for 4th of July, I decided to do something a little different with them: Cherry Pie Cups. You’ll need a regular-sized muffin tin, a 5-inch wide plastic tupperware-type bowl, and a small, star-shaped cookie cutter.
Here’s the (very simple) how to:
Make the cherry filling.
Roll out ready made pie crust until it’s a bit thinner. Use the plastic bowl as your “cutter” to cut out 5-inch rounds. You should be able to cut out 8 rounds from a package of pie crust (re-roll scraps, if needed). Spray your muffin tin with nonstick spray. Line 8 muffin cups with the rounds, pressing in lightly. Scoop in the cherry filling.
With leftover pie crust scraps, cut out decor for the tops of the pie cups- stars, stripes, whatever you’d like… be creative! Then crimp the edges of the pie cups.
Brush them lightly with egg wash, and sprinkle with sugar- the chunky, sparkly kind of sugar if you have it (I didn’t have it). Bake!
Take them out of the oven and let them cool a bit. You should be able to slip them out of the tin pretty easily… so after a while you can remove them to a wire rack if you’d like.
Serve with freshly whipped cream & sprinkle of blueberries, and you’ve got yourself a cute, little 4th of July dessert. Have fun with these 
This recipe can be found here: Cherry Pie Cups
Other 4th of July recipe ideas on the blogs:
Red, White & Blue Cupcakes by RecipeGirl
Red, White & Blueberry Cheesecake Bars by RecipeGirl
4th of July Cake by The Pioneer Woman
Mini Lemon Cakes by My Baking Addiction
Layered Berry Trifle by RecipeGirl
Red, White & Blue Finger Jello by RecipeGirl
19 Comments
Don’t forget about Canada Day!! The U.S. isn’t the only country celebrating a major holiday
. These little pie cups look great for any occasion. Lovely work!
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These are adorable little pies, and we’ve been buying cherries from a roadside stand that would be perfect for this. Glad you shared them!
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oh WOW… those look wonderful! I’m the only fan of cherries here so think I might add another fruit instead but will have to try these little babies soon – yours look wonderful!!
Tanya
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This is the perfect red/white/blue dessert to celebrate July 4th. Have an excellent long weekend!
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Those are cute! My dad is going to be picking cherries tonight here in Michigan. Cherry Festival starts this weekend!
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These look perfect and so festive. And I like the idea of having my own little bundle that I don’t have to share with anyone
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I just made something similar a month ago. Mine were assorted flavors – apple, blackberry & peach. Big hit. Really fun to make.
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Nothing like a cherry pie to enjoy your 4th July – I’ve not this celebration here but I can taste these wonderful cups – all the year
Cheers,
Gera
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There is nothing like fresh cherries with a good pastry crust. Wish I had one or even two of these for breakfast! Yum.
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Those are fantastic!! So sweet and festive. And I love ANYTHING with cherries. Delish!
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how absolutely ‘finger lickin’ good’ with individual choices! Great photos; thank you for sharing…(and doing all that work to encourage us!)
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Adorable! My daughter and I are also on a cherry kick. We’d love to make these, if we don’t scarf down all cherries first:)
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Those look awesome, Lori. We love cherry pie. Love the festive stars!
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Looks terrific and I bet you could use any berry!
Happy 4th!
~ingrid
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Those look delicious and so festive!!!
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These are super cute and festive! Fabulous.
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These look absolutely adorable!
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Can these keep overnight? As in if I made them the evening before, will they be ok for the following evening?
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Lori Lange Reply:
July 5th, 2010 at 1:36 PM
@Andrea, yes, keep them in a covered tupperware container and they should be just fine…just like regular pie!
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What a great idea! And I love the look of the blueberries in the whipped cream. Perfect for the Fourth.
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