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This mini cherry pie is made with a buttery shortbread crust, a sweet cherry filling, and a crisp streusel topping. It’s an easy, small batch dessert perfect for one or two people.
Why You’ll Love This Recipe
- Perfectly Portioned: Makes a small pie that’s just right for one or two people.
- Easy Crust: A simple shortbread crust that’s quicker and easier than traditional pie dough.
- Flexible Ingredients: Works with either fresh or frozen cherries.
I love this mini cherry pie because it’s easy to make, perfectly sized, and full of flavor. The buttery shortbread crust pairs so well with the sweet cherry filling and crisp topping. It’s the kind of dessert that feels special without being complicated, and I’m so excited to share it with you.
This mini cherry pie is one of my favorite small pies. If you love fruit-filled desserts, try our Mini Dutch Apple Pie, Mini Blueberry Pie, or single serve Lemon Meringue Pie next!
Ingredients
If you have any ingredients leftover from this small cherry pie recipe, check out our Leftover Ingredients Recipe Finder.
- Cherries: Sweet cherries like Bing or Rainier work best for this mini cherry pie. If using tart cherries (usually found canned or frozen), increase the sugar in the filling by 1/2 tablespoon. Thaw frozen cherries completely before using. No matter the type, taste your cherries first and adjust the sugar to match their sweetness. Extra fresh cherries? Use them in Ambrosia instead of maraschino cherries.
- Lemon: Adds brightness to the filling. Fresh or bottled both work.
- Cornstarch: Used in the crust to keep it soft and tender, and in the filling to help it thicken.
- Sugar: Granulated sugar sweetens the crust and filling. The topping uses both granulated and brown sugar. If you’re out of brown sugar, try our brown sugar recipe.
- Butter: Softened butter is used in both the crust and crumb topping for richness and flavor.
- Flour: All-purpose flour gives structure to the crust and crumb topping.
- Salt: Just a pinch in the crust enhances the overall flavor.
Recipe Variations
Try one of these easy variations to change up the flavor of your mini cherry pie:
- Cherry-Blueberry: Add a handful of blueberries to the cherry filling.
- Crumble Topping: Use an oatmeal topping instead of the shortbread crust, like in our blueberry crumble.
- Coconut Addition: Mix shredded coconut into the crust or topping for a tropical feel.
- Chocolate Drizzle: After baking, drizzle melted chocolate over the pie for a sweet finish.
- Spiced Filling: Add a pinch of cinnamon and allspice to the filling for a warm, spiced twist.
How to Pit Cherries (With or Without a Pitter)
A cherry pitter is the quickest way to remove pits, and it’s worth having if you bake with cherries often.
No pitter? Use a metal straw, chopstick, or a pastry tip to push the pit through the cherry.
How To Make A Cherry Pie
These photos and instructions help you visualize how to make a mini cherry pie. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Crust: Using a hand mixer, cream the butter and sugar until well blended. Add the flour, cornstarch, and salt; mix until combined. Press the dough firmly into a lightly buttered 5-inch baking dish using your fingertips or the back of a spoon.
Bake at 350°F for 18–20 minutes, until lightly golden. Set aside to cool. - Make the Cherry Filling: In a 2-quart saucepan, combine the pitted cherries, cornstarch, sugar, and lemon juice. Bring to a boil over medium heat, then reduce to low and cook, stirring frequently, for 5 minutes.
Note: You’ll need about 12 ounces (around 2 1/2 cups) of pitted cherries.
- Add Filling to Crust: Spoon the cooked cherries and sauce evenly over the baked crust.
- Make the Streusel Topping: In a small bowl, stir together the flour, sugar, brown sugar, and cinnamon. Add softened butter and mix with a fork until combined. Spoon the topping over the cherries. Place the baking dish on a baking sheet to catch any spillover.
- Bake the Pie: Bake at 350°F for 35–40 minutes, until the topping is golden and the filling is bubbly.
- Cool and Serve: Let the pie cool slightly or enjoy warm. Top with whipped cream or vanilla ice cream, if you’d like.
Expert Tips
- Baking Dish Size: A 5×5-inch dish is ideal. Similar sizes like 5×7 or 6.5×5 inches will also work. Avoid larger dishes, which can lead to a thin crust and less filling.
- Use Softened Butter: For the crust and topping, the butter should be soft but still cool. It should hold an indentation when pressed. Let it sit at room temperature for 30 minutes or microwave for 10–15 seconds—just until softened, not melted.
- Want a Traditional Crust? You can use a standard pie crust instead of the shortbread. Adjust the baking time as needed.
Frequently Asked Questions
You can make the crust and filling a few hours ahead, but wait to add the topping and bake until ready to serve.
Cover and store in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold.
Yes, double the ingredients and bake in either two 5×5-inch baking dishes or one 6×8 inch baking dish.
Yes, but you’ll need to adjust the recipe. Skip the filling step—no need to cook the cherries. After baking and cooling the crust, spoon the canned cherry pie filling over it, add the streusel topping, and bake until the topping is golden and the filling is bubbly.
More Mini Pies To Enjoy
Check out these small pie recipes that will satisfy your sweet tooth:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this Cherry Pie For Two or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Cherry Pie
Equipment
Ingredients
For the Crust
- 2 ½ tablespoons salted butter -softened
- 2 tablespoons sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
For the Filling
- 2 ½ cups pitted cherries
- 4 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
For the Topping
- ¼ cup all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons salted butter -softened
Instructions
Make the Crust
- Preheat oven to 350°F (177°C).
- In a medium bowl, use a hand mixer to blend butter and sugar. Add flour, cornstarch, and salt; mix until combined.
- Press the dough firmly into a lightly buttered 5-inch baking dish using your fingertips or the back of a spoon.
- Bake for 18–20 minutes, until lightly golden. Remove from oven and let cool for about 20 minutes.
Make the Filling
- In a 2-quart saucepan, combine cherries, sugar, cornstarch, and lemon juice. Bring to a boil over medium heat, then reduce to low and cook, stirring often, for 5 minutes.
- Spoon the cherry mixture evenly over the cooled crust. Set aside.
Make the Topping
- In a small bowl, stir together flour, granulated sugar, brown sugar, and cinnamon. Add softened butter and mix with a fork until combined.
- Spoon the topping over the cherries. Place the baking dish on a baking sheet.
- Bake for 35–40 minutes, until the filling is bubbly and the topping is golden. Let cool slightly or serve warm. Top with whipped cream or ice cream, if desired.
Notes
- Baking Dish Size: A 5×5-inch dish is ideal. Similar sizes like 5×7 or 6.5×5 inches will also work. Avoid larger dishes, which can lead to a thin crust and less filling.
- Use Softened Butter: For the crust and topping, the butter should be soft but still cool. It should hold an indentation when pressed. Let it sit at room temperature for 30 minutes or microwave for 10–15 seconds—just until softened, not melted.
- Want a Traditional Crust? You can use a standard pie crust instead of the shortbread. Adjust the baking time as needed.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can I use canned cherry pie filling?
Yes, absolutely! Canned cherry pie filling works perfectly with this crust. It’s a great base for canned pie filling. Let me know how it turns out for you!
Can I use frozen dark sweet cherries?
Yes, make sure to thaw them fully before using.
Terrific recipe.
Hi Joanie,
Can I use your Small Batch Cherry Pie Filling in this? As it calls for 1 cup of cherries, would I double the filling recipe?
Thank you!
The small batch cherry pie filling is essentially made the same way, we just reduced the quantities. You can use that recipe or simply use the filling recipe shown in this pie recipe. It is basically the same ingredients found in the small batch cherry pie filling, but doubled.
Would a parchment paper sling work to lift pie out of pan?
It should work fine.
Great recipes for me. I live alone. My browers does not show any of your photos.
All other sites they come up fine. Using Safari