Old-Fashioned Mini Cherry Pies


Total Time: 60 minutes
Prep: 30 minutes
Cook: 30 minutes
Yield: 8 tarts
Level: Beginner


  • 1 pie crust {dough}
  • 1 1/2 cups frozen Montmorency tart cherries
  • 1 tablespoon flour
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 tablespoons melted butter
  • Powdered sugar, for garnish


Preheat oven to 375 degrees.

Roll out pie crust on clean, floured surface. Cut out 8 3-inch circles and gently fit dough into 2 inch flouted tart pans.

In a small bowl, stir frozen Montmorency tart cherries together with flour, sugar, salt and melted butter. Spoon mixture into pie crusts and cut out mini hearts with remaining scraps of dough. Place stars on top of each mini pie and bake 25-30 minutes or until fruit is bubbly and pie crust has browned lightly.

Cool mini pies 30 minutes before trying to remove from tins. If Montmorency tart cherry juices have overflowed, you may want to take a toothpick and run it along the edges of the tart pans to loosen pies while still luke warm. Remove from pans and sprinkle with powdered sugar. Serve.

Recipe courtesy of Lauren Brennan, LaurensLatest.com