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a single serving cherry pie in a square dish
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5 from 7 votes

Mini Cherry Pie

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!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cherry pie, pie
Servings: 2 servings
Author: Joanie Zisk

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

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

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