Mini Cherry Pies

Mini Cherry Pies

These beautiful, scrumptious pies couldn't be any easier to make!


4 (5-inch) pies


  • 3/4 cup Domino® Granulated Sugar
  • 3 tablespoons cornstarch
  • 5 3/4 cups cherries, frozen, pitted, unsweetened
  • 1 teaspoon lemon juice
  • 1 Flaky Pie Pastry-Double Crust recipe


Allow frozen cherries to thaw slightly, draining off excess liquid. Combine sugar and cornstarch in a separate bowl; stir. Add cherries and lemon juice. Let stand approximately 20 minutes until syrup forms.

Preheat oven to 375°F. Prepare cookie sheet covered with parchment paper or foil.

Roll out pie dough on a lightly floured surface to 1/8 inch” thickness. Using a paring knife, flip pie tin upside down on dough and cut a circle 3 inches larger than the rim of the pan. Fit dough into each pan, crimping edges; prick bottom with a fork several times.

Fill each pie tin with cherry filling. Cover, using cookie cutouts or strips of flaky pie pastry dough to make lattice crust. Be creative; use different cookie cutter shapes to give a unique look to your pie. Place on prepared cookie sheet.

Bake for 15 minutes, then reduce heat to 350°F and continue to bake for approximately 5 to 15 minutes more, checking every 5 minutes until the crust is golden brown.


Click here for Flaky Pie Pastry-Double Crust recipe.

Covering the pie completely with a top crust will increase your baking time. Be sure to vent top crust with slits. Using cookie cutouts will decrease baking time.

For a shiny crust, brush an egg wash, using 1 egg mixed with a teaspoon of water, on top of the pie just before baking.