Introduction
Dessert doesn’t have to be complicated to be delightful — and these Easy Cherry Pie Bites prove it. Imagine buttery, golden dough hugging sweet‑tart cherry filling, each bite a mini‑version of a classic cherry pie. They’re quick to make, easy to share, and give you all the flavour of homemade pie without the time‑intensive crust, lattice work or fancy baking.
Whether you’re whipping up something last‑minute for a gathering, brunch or afternoon treat, these bites bring joy, colour and simple charm.
Why You’ll Love This Recipe
- Super quick and simple. Few ingredients, minimal prep, and you’re on your way to dessert in under 30 minutes.
- Classic pie flavour, mini size. All the comfort of cherry pie compressed into a hand‑held treat — perfect for kids, parties or snacking.
- Customizable and fun. Use store‑bought dough or shells, pick your favourite cherry filling, glaze them, top them — so many options.
- Visual appeal. The bright cherry filling peeking out of golden dough cups is instantly inviting.
- Great for sharing. Bite‑sized desserts encourage sampling and variety without the commitment of slicing a whole pie.
Ingredients
- 1 (21 oz) can cherry pie filling (approximate size)
- 2 (8–oz) tubes crescent‑roll dough (or equivalent dough triangles)
- 1 cup powdered (confectioners’) sugar
- 1–2 tablespoons milk (for the glaze)
Step‑by‑Step Instructions
1. Preheat the oven & prepare the tin
Preheat your oven to 375 °F (≈ 190 °C).
Grease a standard muffin tin (or spray with non‑stick cooking spray) so the bites release easily.
2. Prepare the dough
Unroll the crescent‑roll dough and separate into the standard triangle portions. Place each triangle into one muffin cup from the tin, positioning the widest end at the base. Gently press to line the cup and allow for room for filling.
3. Fill with cherry pie filling
Spoon the cherry pie filling into each dough cup generously. You can go for about 3–4 tablespoons each (or enough to fill most of the cup). It’s okay if a little filling peeks out — the bubbling is part of the appeal.
4. Fold and bake
Gently fold the corners/edges of dough over the filling — you don’t need perfect coverage. The dough will puff. Bake in the oven for 13–15 minutes, or until the dough is golden brown and firm to the touch.
5. Glaze and finish
While they bake (or immediately after), whisk the powdered sugar with 1–2 tablespoons milk until smooth and pourable. Once the bites are slightly cooled, drizzle the glaze over the top for a sweet finishing touch.
6. Cool and serve
Let the bites cool in the tins for a few minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature — each bite delivers that cherry‑pie comfort in miniature.
Serving Suggestions
- Plate on a dessert tray for gatherings — arrange in circles, add a few fresh cherries for garnish.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- For brunch, pair with a hot coffee or iced tea — the sweetness of the bites pairs well with something slightly bitter or crisp.
- Transport them easily: they’re great for potlucks, picnics or casual get‑togethers where you want dessert that’s portable and clean to serve.
Tips & Tricks
- Ensure your muffin tin is greased so the bites release cleanly; dough and filling can stick.
- Don’t overfill the dough cups — too much filling may overflow and make the bottoms soggy.
- Watch your baking time. You want golden dough, not under‑baked or doughy edges.
- Glaze consistency matters. Too thick glaze will look heavy; too thin and it drips off. Aim for something that drizzles but holds a little.
- Cool slightly before drizzling glaze — if the bites are too hot, glaze may melt or run off.
- Serve soon after baking for best texture. These are best when fresh; the dough remains tender and the filling still just‑set.
Variations & Options
- Different fillings: Apple pie, blueberry pie, peach pie or mixed berry pie filling work equally well.
- Dough alternatives: Use pie crust scraps, puff pastry squares or mini phyllo shells for different textures.
- Toppings: Add chopped nuts (pecans, almonds), a pinch of cinnamon on top, or a spoon of whipped cream just before serving.
- Mini version: Use a mini‑muffin tin for bite‑sized “mini‑bites” (just reduce bake time by a few minutes).
- Glaze twists: Instead of powdered sugar glaze, drizzle melted chocolate or caramel sauce for a richer finish.
Frequently Asked Questions
Can I prepare these ahead of time?
Yes — you can fill and bake them ahead, then warm gently before serving. If glazed, store in an airtight container; re‑glaze if needed just before serving for freshness.
Can I freeze them?
You can bake and cool them, then freeze the un‑glazed bites. When ready to serve, thaw and then drizzle glaze or finish toppings. Note: texture may soften slightly.
My bottoms were soft — why?
Likely the muffin cups weren’t greased enough, or there was excess filling or moisture. Also ensure the dough covers the base sufficiently and bake until the dough is fully set.
Do I have to use crescent‑roll dough?
No — crescent dough is convenient, but you can use other doughs (pie crust, puff pastry) as long as you form a cup and bake until golden.