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Craving a cherry pie but don’t want the commitment of a full-sized one? This Mini Cherry Pie recipe is your go-to! With a buttery shortbread crust and a tangy cherry filling, this mini pie recipe is perfect for one or two people and ridiculously simple to whip up.

This mini cherry pie ranks as one of my top favorite mini pie recipes! For those who adore pies brimming with fruit, I recommend our delightful Mini Dutch Apple Pie, charming Mini Blueberry Pie, or our exquisite Single Serving Lemon Meringue Pie.

Why You’ll Love This Mini Small Cherry Pie Recipe

  • Perfectly Portioned: Ideal for those times when you want just a slice or two without baking a whole pie.
  • Simple Shortbread Crust: Easier to make than traditional pie crust and tastes so much better!
  • Fresh or Frozen: Gives you the flexibility to use fresh or frozen cherries.
a spoon inserted in the corner of a cherry pie next to a bowl of fresh cherries and a jar of whipped cream.

Ingredients

a bowl of cherries surrounded by flour, sugar, butter, cornstarch, and lemon juice on a large wooden cutting board.
  • Cherries: When making a cherry pie from scratch, the type of cherry you use matters. Sweet cherries like Bing and Rainier are commonly available fresh and are our go-to for this mini cherry pie recipe. On the other hand, tart cherries are often sold canned or frozen. If you opt for frozen cherries, make sure to thaw them fully before using. If you go the tart cherry route, you’ll want to bump up the sugar in the filling by an extra 1/2 tablespoon. Regardless of your cherry choice, taste them first and adjust the sugar in the recipe to match their sweetness level. If you’ve got extra cherries, consider using fresh cherries instead of maraschino cherries in a single serving of Ambrosia.
  • Lemon: Use fresh or bottled lemon juice.
  • Cornstarch: This ingredient is used in the shortbread crust. It provides structure to the shortbread while keeping the cookie crust soft and light. Cornstarch is also used to thicken the cherry pie filling.
  • Sugar: Granulated sugar is used in the crust and is also mixed in with the cherries which add sweetness and flavor to the pie. We also use a small amount of sugar as well as brown sugar in the crumb topping. If you don’t have brown sugar on hand, use our simple small batch brown sugar recipe.
  • Butter: Softened butter is used in the shortbread crust and in the topping.
  • Flour: All-purpose flour is used in the crust to give it structure and is also used in the topping.
  • Salt: A small amount is used in the crust for added flavor.

If you have any ingredients leftover from this mini cherry pie recipe, check out our Leftover Ingredients Recipe Finder.

a cherry pitter on a cutting board next to a pile of fresh cherries.

Pitting Cherries Made Easy

Pitting cherries is an essential first step in making a cherry pie. If you bake with cherries often, investing in a cherry pitter is well worth it. This simple device holds a cherry in place while a small rod pushes through, easily removing the pit.

Alternatives for Pitting Cherries Without a Pitter

  1. Pastry Tip Method: Place a pastry tip with the pointy end facing up on a cutting board. Press the cherry onto the tip until the pit emerges from the opposite end.
  2. Straw Technique: Use a sturdy metal or reusable straw to push through the cherry from the bottom, forcing the pit out through the top.
  3. Chopstick Approach: Insert a chopstick into the cherry via the stem end and push until the pit exits from the other side.

These methods make cherry pitting a breeze, even if you don’t have a specialized tool.

Recipe Variations

Customize your Mini Cherry Pie to fit your taste buds! Below are some variations that will surely tantalize your palate.

  • Cherry-Blueberry Pie: Mix in a handful of blueberries with your cherries for a berry-delicious twist.
  • Cherry Crumble: Instead of a shortbread crust, go for an oatmeal topping like the one we use in our blueberry crumble.
  • Coconut Cherry Pie: Mix shredded coconut into the crust or topping for a tropical feel.
  • Cherry Pie With Chocolate Drizzle: Once the pie is baked, drizzle some melted chocolate over the top for a luxurious finish.
  • Spiced Cherry Pie: Infuse the cherry filling with a touch of cinnamon and allspice for a warm, spiced flavor profile.

With these serving suggestions and recipe variations, you can easily make this Mini Cherry Pie your own!

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How To Make A Cherry Pie

These step-by-step 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.

  1. Make the crust: Baking the crust without the filling allows the crust to set without absorbing too much of the moisture from the cherry filling. Using a hand mixer, mix together the butter and sugar until well blended. Add the flour, cornstarch, and salt and 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 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool.
  1. Make the cherry pie filling: In a 2-quart saucepan, stir together the pitted cherries, cornstarch, sugar, and lemon juice. Bring to a boil over medium heat; reduce heat to low and cook, stirring frequently for 5 minutes.

PRO TIP: You’ll need about 12 ounces of pitted cherries, this usually is about 2 1/2 cups.

  1. Pour cherries over the pie crust: Evenly spoon the cooked cherries and sauce over the top of the cookie crust.
  2. Make the streusel topping: In a small bowl, stir together the flour, sugar, brown sugar, and cinnamon. Blend in the softened butter using a fork and mix until combined. Spoon the topping over the cherries and place the baking dish on a baking sheet to catch any filling that might spill over while the pie bakes.
four photos showing how to assemble a cherry pie. Photos show the pie crust, cherry filling, and streusel topping.
  1. Bake for 35-40 minutes, until filling is bubbly and the topping is golden.
  2. Allow the pie to cool or enjoy while still warm. Top with whipped cream or vanilla ice cream, if desired.
a single serving cherry pie in a square dish.

Expert Tips

  • Baking Dish Size: The ideal dish for this mini cherry pie recipe is a 5×5-inch baking dish. Comparable sizes like 5×7 or 6.5×5-inch will work too. Using a dish of similar size ensures that your crust and filling turn out perfectly. A larger dish could result in a thinner crust that burns easily, as well as less substantial filling.
  • Softened Butter Is Key: For the pie crust and streusel topping, use butter that’s softened yet still cool to the touch. To test, press your finger into the butter; it should leave an indentation. Soften your butter by leaving it on the counter for about 30 minutes before use. For a quicker method, microwave cold butter for 10-15 seconds, watching closely to avoid melting.
  • Traditional Pie Crust Option: If you prefer a traditional pie crust, feel free to swap out the shortbread crust. Just make sure to adjust the baking time accordingly.

Serving Suggestions

Serve your Mini Cherry Pie with flair! These options bring out the pie’s flavor and enhance your culinary experience.

  • A La Mode: There’s nothing like a scoop of vanilla ice cream melting on top of a warm cherry pie.
  • Whipped Cream: Add a dollop of homemade or store-bought whipped cream for a creamy contrast.
  • Almond Slivers: For a crunchy texture and nutty flavor, sprinkle some slivered almonds on top.
  • Berry Medley: Serve the pie with a side of mixed berries for added fruitiness and vibrant color.

Frequently Asked Questions

How do you store cherry pie?

This is a mini cherry pie and you may not have very much left over to store. But if you do, cover the baking dish with foil or plastic wrap and place it in the refrigerator. It will stay good for up to 3 days.

Can I use frozen cherries to make cherry pie?

I highly recommend using fresh cherries, especially when they are in season. You can also use frozen cherries. If you do, make sure the cherries are thawed and all of the extra juices and water are drained before using them in this pie recipe. Frozen cherries are usually more tart than fresh cherries, so increase the sugar in the filling by 1/2 tablespoon.

Can I double this small cherry pie recipe?

Yes! If you want to make a larger pie, or if you want to make two mini pies just double the ingredients. Keep the oven temperature and the baking time the same. To make a larger pie, use a 6.5×6.5 inch baking dish or a 6×8 inch baking dish.

How can I make a crustless cherry pie?

To make a crustless cherry pie, simply omit the crust step. Transfer the cherry pie filling into a 5×5 inch baking dish and bake it for 35-40 minutes, or until the filling bubbles and the topping turns golden.

cherry pie made in a square baking dish next to a red napkin, a bowl of cherries, and whipped cream.

Explore More Single Serving Pie Recipes

Craving more delicious, easy-to-make pies perfect for one? Check out these exceptional single serving 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 mini cherry pie 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!


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Mini Cherry Pie

5 from 7 votes
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 2 servings
A mini cherry pie baked in a small baking dish makes the perfect fruity dessert to serve one or two people. Juicy cherries are piled high on top of a buttery crust and topped with a sweet cinnamon-spiced streusel topping. This is the only cherry pie recipe you need!

Ingredients 
 

For the crust

  • 2 ½ tablespoons salted butter , softened
  • 2 tablespoons sugar
  • ¼ cup all-purpose flour
  • 1 tablespoon cornstarch
  • teaspoon salt

For the cherry pie filling

  • 2 ½ cups pitted cherries
  • 4 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice

For the crumb topping

  • ¼ cup all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon brown sugar
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons salted butter , softened
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Instructions 

To make the crust

  • Preheat the oven to 350° F (177° C).
  • Using a hand mixer, mix together butter and sugar in a medium-sized bowl until well blended. Add flour, cornstarch, and salt and 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 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool, about 20 minutes.

To make the filling

  • In a 2-quart saucepan, stir together the pitted cherries, sugar, cornstarch, and lemon juice. Bring to a boil over medium heat; reduce heat to low and cook, stirring frequently for 5 minutes.
  • Evenly spoon the cooked cherries and sauce over the top of the cooled cookie crust. Set aside.

To make the topping

  • In a small bowl, stir together the flour, sugars, and cinnamon. Blend in the softened butter using a fork and mix until combined.
  • Spoon the topping over the cherries and place the baking dish on a baking sheet. Bake for 35-40 minutes, until the filling is bubbly and the topping is golden.
  • Allow the pie to cool or enjoy while still warm. Top with whipped cream or ice cream, if desired.

Notes

Expert Tips
  • Baking Dish Size: The ideal dish for this mini cherry pie recipe is a 5×5-inch baking dish. Comparable sizes like 5×7 or 6.5×5-inch will work too. Using a dish of similar size ensures that your crust and filling turn out perfectly. A larger dish could result in a thinner crust that burns easily, as well as less substantial filling.
  • Softened Butter Is Key: For the pie crust and streusel topping, use butter that’s softened yet still cool to the touch. To test, press your finger into the butter; it should leave an indentation. Soften your butter by leaving it on the counter for about 30 minutes before use. For a quicker method, microwave cold butter for 10-15 seconds, watching closely to avoid melting.
  • Traditional Pie Crust Option: If you prefer a traditional pie crust, feel free to swap out the shortbread crust. Just make sure to adjust the baking time accordingly.

Nutrition

Serving: 1serving, Calories: 630kcal, Carbohydrates: 83g, Protein: 4g, Fat: 32g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 423mg, Potassium: 62mg, Fiber: 1g, Sugar: 43g, Vitamin A: 963IU, Vitamin C: 6mg, Calcium: 17mg, Iron: 2mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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6 Comments

  1. J. Hegyi says:

    Terrific recipe.

  2. Rochelle M Fernley says:

    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!

    1. Joanie Zisk says:

      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.

  3. Marina says:

    Would a parchment paper sling work to lift pie out of pan?

    1. Joanie Zisk says:

      It should work fine.

  4. Kuba says:

    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