Ingredients
1 package refrigerated pie crusts
1 can cherry pie filling (about 21 oz)
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon sugar (optional, for topping)
Instructions
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Preheat your oven to 375°F (190°C). Grease a mini muffin tin or use mini muffin liners.
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Unroll the pie crusts and cut them into small circles using a cookie cutter or a glass (about 2 inches in diameter).
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In a small saucepan, combine the cherry pie filling, cornstarch, and water. Heat over medium heat, stirring constantly, until the mixture thickens (about 3-4 minutes). Let it cool slightly.
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Place the pie crust circles into the mini muffin tin, pressing them gently into the cups.
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Spoon a small amount of the cherry filling into each pie crust.
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Bake for 15–18 minutes, or until the crust is golden brown and the filling is bubbly.
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Sprinkle the tops with sugar (optional) and allow the bites to cool for a few minutes before serving.
Notes
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Swap the cherry filling with apple, blueberry, or raspberry for a different flavor.
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For an extra treat, top with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce.
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Add a pinch of cinnamon or nutmeg to the cherry filling for a warm, spiced twist.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert, Mini Treats, Party Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
