Directions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Unroll the pie crusts on a floured surface. Using a round cookie cutter or a glass, cut out 12 circles from the crusts, each about 3-4 inches in diameter.
Gently press each circle into the prepared muffin tin cups, making sure to cover the bottom and sides.
Spoon a heaping tablespoon of cherry pie filling into each pie crust cup.
With the remaining pie crust scraps, cut out small strips or shapes to place on top of the cherry filling. Get creative with lattice designs or simple pie crust cutouts.
Brush the edges of the pie crust with the beaten egg. If desired, mix the sugar and cinnamon together and sprinkle over the top for added sweetness and a bit of sparkle.
Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the filling is bubbly.
Allow the cherry pie bites to cool in the muffin tin for about 10 minutes before removing. Serve warm or at room temperature.
Variations & Tips
For a different flavor, try using blueberry or apple pie filling instead of cherry. You can also make mini peach cobblers by using peach filling and adding a bit of nutmeg. If you’d like to make a homemade crust, feel free to do so—nothing beats the taste of a pie made entirely from scratch. For a more rustic look, you can fold the edges of the pie dough over the filling before baking, creating a little hand pie in a muffin tin.
