Cherry Pie Cups

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This recipe has been featured in a post on The Recipe Girl blog: 4th of July Recipes

Cherry Pie Cups

These quick and easy little summer desserts are full of fresh cherries. Be creative with decorating the top! Serve with whipped cream and blueberries for a 4th of July red-white-and-blue dessert!

Yield: 8 cup pies

Prep Time: 30 min

Cook Time: 15 min

Ingredients:

1 package of ready-made pie crusts (or make homemade)

FILLING:
2 1/2 cups pitted & halved fresh sweet cherries (about 3/4 pound)
2 Tablespoons white granulated sugar
1 Tablespoon finely grated lemon zest
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon cornstarch
1/4 teaspoon salt

EGG WASH:
1 large egg yolk
2 Tablespoons milk or cream

TOP:
coarse grain sugar, optional

Directions:

1. Preheat oven to 350 degrees F. Spray 8 muffin cups with nonstick spray.

2. Roll out ready made pie crust until it’s a bit thinner. Use a plastic tupperware-type 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). Line 8 muffin cups with the rounds, pressing in lightly.

3. Place filling ingredients in a medium bowl and toss. Scoop into crust-lined cups.

4. 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.

5. Brush them lightly with egg wash, and sprinkle with sugar- the chunky, sparkly kind of sugar if you have it.

6. Bake 15 to 20 minutes (watch closely since baking time will depend upon how thinly you've rolled your crust). Cover lightly with foil during baking if they're browning too quickly. They should be lightly browned (like the photo above) with the filling slightly bubbly.

7. Remove from oven and let cool for 15 minutes. Remove to a wire rack and cool completely (or serve warm). Serve with whipped cream and blueberries, if desired.

Source: RecipeGirl.com

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Comments

  • Charlie wrote:

    Hi:   I just made your tarts.  They smell so good!

    Can I freeze these?

  • Heidi wrote:

    We just got back from a Montana roadtrip, and were lucky enough to have been there on the FIRST day of cherry season. I had no idea what to made with my surplus. Found this recipe and made them last night – OMG heaven. 🙂 They were soo good!! I paired your cherry mix recipe with the all-butter pie crust recipe on Smitten Kitchen.
    Thanks for posting!

    • Lori Lange wrote:

      Sounds terrific- glad you enjoyed! And I have to tell you that Montana is our favorite state in the USA!

  • lori shafer wrote:

    i made this these morning for my family’s 4th of july picnic and i was surprised how easy and cute they are…the hardest part was getting the pits out of the damn cherries 🙂