Mini Cherry Cream Cheese Pies (Print Version)
# Ingredients:
→ Filling
01 -
2 cups fresh or canned cherries, chopped and drained if canned
02 -
1 cup cream cheese, softened
03 -
¼ cup granulated sugar
04 -
1 teaspoon vanilla extract
→ Crust
05 -
1 package (2 crusts) refrigerated pie crusts
06 -
1 egg, beaten (for egg wash
→ Finishing
07 -
2 tablespoons apricot jam (optional)
# Instructions:
01 -
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
02 -
Roll out pie crusts on a lightly floured surface. Cut into 4-inch diameter circles and press gently into muffin cups, ensuring edges reach the top.
03 -
In a medium bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy.
04 -
Spoon cream cheese mixture into each pie shell, filling halfway. Top with a generous portion of chopped cherries.
05 -
Roll remaining pie crust into thin strips and arrange in a lattice pattern over each pie. Trim excess and gently seal edges.
06 -
Brush lattice tops with beaten egg for a golden finish when baked.
07 -
Bake in preheated oven for 20-25 minutes, until crusts are golden brown and filling is bubbly.
08 -
If desired, warm apricot jam for 10-15 seconds in microwave and brush over warm pies for added sweetness and shine.
# Notes:
01 -
Fresh cherries provide vibrant flavor, but canned cherries work well when drained thoroughly.
02 -
Softening cream cheese before mixing ensures a smooth, lump-free filling.
03 -
Adjust sugar amount based on the sweetness of your cherries.