Description
If you’re on the hunt for a dessert that is both visually stunning and absolutely delicious, you’ve come to the right place. Cherry Cream Cheese Mini Pies are a perfect treat for any occasion, combining the tangy sweetness of cherries with the creamy richness of cream cheese. These mini pies are not just a feast for the taste buds but also a joy to make. Let’s dive into this delightful recipe and create something truly special together!
Ingredients
Scale
- 2 cups fresh or canned cherries, pitted
- 1 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 2 tbsp apricot jam (optional, for glaze)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crusts and cut into circles large enough to fit into a muffin tin.
- Press the pie crust circles into the muffin tin to form small pie shells.
- In a medium bowl, mix together the cream cheese, sugar, and vanilla extract until smooth.
- Spoon the cream cheese mixture into the bottom of each pie shell, filling about halfway.
- Add cherries on top of the cream cheese mixture.
- Cut the remaining pie crust into strips and create a lattice pattern over the top of each mini pie.
- Brush the lattice tops with beaten egg.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- If desired, melt apricot jam and brush over the tops of the pies for a shiny glaze.
Notes
- Chilling the dough: Make sure your pie crusts are well-chilled before rolling them out. This helps in achieving a flakier crust.
- Don’t overfill: Be careful not to overfill the mini pies with cream cheese or cherries, as this could cause them to overflow during baking.
- Egg wash tips: When applying the egg wash, be sure to cover the entire surface of the lattice to achieve a beautiful golden-brown finish.