I typically do most of the cooking in our house. We have a great deal – one cooks and the other one cleans. However, there is one thing that my husband does that is far, far superior to my efforts. Pie – my husband makes incredible pies.

We usually have a number of pie fillings (peach and apple) made up and frozen so all he has to do is make the crust and plop in the filling. However, recently, I thought it’d be fun to have a slight change from the normal. So, instead of the usual large pie, we made little individual cherry pies. They were amazing.

It was really fun to have little individual pies that we could share with some ice cream for a sweet treat after dinner one night. The remainder can be easily frozen so that they’re ready to thaw, warm and serve. It’s a great way for me to practice portion control, since it’s always very tempting to have another piece.

Individual Cherry Pies Recipe

Make individual cherry pies in ramekins or a muffin tin. They are simple, delicious and a wholesome sweet treat perfect for dessert for that special family dinner.
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Cuisine: American Recipes
Cooking Method: Baking Recipes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 8
Calories 263.32 kcal

Ingredients
  

Pie Crust

  • 1 cup flour
  • ¼ tsp salt
  • cup light butter
  • 3 Tbsp water - cold

Filling

  • ½ cup sugar
  • ¼ cup flour
  • 3 cups cherries - unsweetened pie cherries
  • 1 Tbsp light butter - cut into 8 pieces

Instructions
 

  • Preheat the oven to 350 degrees F. Lightly grease a muffin tin or 8 small ramekins.
  • Mix together the flour and salt for the pie crust.
  • Cut in the butter until it resembles coarse crumbs.
  • Add the water and mix until a dough forms.
  • Evenly divide the dough into 8 pieces.
  • Pinch off 2/3 of each of the 8 pieces and roll into a small circle.
  • Fill each mini pie plate with the pie dough and gently press into the plate.
  • Next, mix the sugar, flour and pie cherries.
  • Evenly divide into the prepared crusts.
  • Place a piece of butter on the top of each pie.
  • Roll out the remaining dough and cut into strips to make the lattice for the top of the pies.
  • Bake the pies for 25-35 minutes, or until bubbly and golden brown.

Notes

The entire recipe makes 8 servings
The serving size is 1 mini pie

Nutrition

Calories: 263.32 kcal (13%)Carbohydrates: 42.48 g (14%)Protein: 4.02 g (8%)Fat: 9.55 g (15%)Saturated Fat: 5.14 g (32%)Polyunsaturated Fat: 1.12 gMonounsaturated Fat: 2.55 gTrans Fat: 0.001 gCholesterol: 12.46 mg (4%)Sodium: 290.03 mg (13%)Potassium: 189.15 mg (5%)Fiber: 2.41 g (10%)Sugar: 23.76 g (26%)Vitamin A: 264.19 IU (5%)Vitamin C: 4.07 mg (5%)Calcium: 69.5 mg (7%)Iron: 2.44 mg (14%)
Tried this recipe?Let me know how it was!

2 Comments

  1. These look great! Just wondering, though…in the title and breakdown of servings it says there are 10 smart points per pie but in the box featuring the instructions and ingredients, the heading says each pie is 5 smart points. Can you please clarify? I think I’m pretty sure of the answer, lol, and it won’t stop me from making them and loving them, but I would like the correct points just for my information. Thanks! Can’t wait to make these.

    • Lisa Coffman

      Whoops! That was a typo – it should be 10.