Mini Cherry Pie

a single serving cherry pie in a square dish

5 from 8 votes

This mini cherry pie features a buttery shortbread crust, a sweet cherry filling, and a crisp streusel topping. It’s the perfect small dessert when you want a homemade fruit pie without the fuss.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: cherry pie, pie

Servings: servings

Author: Joanie Zisk

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

US - Metric

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 5x5-inch dish is ideal. Similar sizes like 5x7 or 6.5x5 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.

If doubling the recipe use a 6x8-inch baking dish.

Nutrition

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