Easy Cherry Pie Bites

Easy Cherry Pie Bites bring all the happiness of homemade cherry pie into a handful of fun buttery pastries that are simple to make and completely fuss free. Sweet tart cherry filling gets tucked inside golden crescent roll dough then baked until flaky and finished with a drizzle of smooth glaze. Whether you want something quick for a special brunch dessert or just need an easy weekday indulgence these always hit the spot with both kids and adults.

I first whipped these up on a busy Saturday morning when I wanted something homemade but did not have time for a full pie. Now my family constantly asks for them and we have started experimenting with different fillings and toppings every season.

Ingredients

• Canned cherry pie filling: brings bright tart flavor and provides the signature burst of fruit. Look for one that leads with real cherries for the best taste
• Refrigerated crescent roll dough: bakes up buttery and flaky with very little work. Pillsbury or a store brand both do the trick. Choose tubes that are fresh for easy handling
• Powdered sugar: is essential for the sweet smooth glaze on top. Sift it if you want an extra smooth texture
• Milk: allows you to control how thick or thin the glaze is. Whole or two percent work best but any milk will do

Step-by-Step Instructions

Make the Muffin Tins Ready:

Lightly coat a standard muffin tin with nonstick spray and preheat your oven to three hundred seventy five degrees fahrenheit. This keeps the bites from sticking and helps develop their golden edges

Prepare the Crescent Dough:

Unroll each crescent dough tube and separate it into triangles. Gently press the widest part of each triangle in the center of each muffin tin well. Let the narrow ends hang over the edges. This creates little dough cups

Add the Cherry Filling:

Spoon about three tablespoons of cherry pie filling into the center of each dough cup. Try to fill them generously but not so full that they overflow. The filling will bubble a bit as it bakes for extra flavor

Wrap the Dough Over:

Fold the long points of dough in toward the center of the filling. Press lightly so the dough holds in place. The top will not be completely covered but the dough will puff up and surround the filling as it bakes

Bake the Pie Bites:

Put the muffin pan in the oven and bake for about thirteen to fourteen minutes. The bites are ready when the dough is puffed up and deeply golden at the edges and the cherry filling is bubbling visibly

Mix the Glaze:

While the bites bake whisk powdered sugar with milk in a small bowl starting with the smaller amount of milk and adding more until the glaze drizzles smoothly from a spoon. Aim for a texture that is thick but still pourable

Finish and Serve:

Let the baked bites cool for a minute or two before removing them from the tin so they set up and hold their shape. Drizzle the glaze over while they are still warm for that classic cherry pie finish

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Cherry pie filling is my personal favorite because the bold sweet tart flavor holds up so well to the buttery dough. One year my kids surprised me by making a batch for Mother’s Day and it instantly became a family tradition that I look forward to every spring.

Storage Tips

Cool the cherry pie bites completely before covering and storing at room temperature to avoid sogginess. They last up to two days in an airtight container. For longer freshness refrigerate and rewarm gently on low heat in the oven or a microwave.

Ingredient Substitutions

Swap in apple blueberry or raspberry pie filling using the same method. If you do not have crescent roll dough try biscuit dough rolled flat or cut puff pastry into squares to fit muffin tins. Almond or coconut milk easily replaces dairy milk in the glaze.

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Serving Suggestions

Serve pie bites on a big platter for brunch with coffee or tea. Dress them up with whipped cream a scoop of vanilla ice cream or a sprinkle of toasted almonds. For extra flair dust with cinnamon or nutmeg or stir a splash of pure almond extract into the glaze.

Cultural and Historical Context

Mini pies and tarts have been popular in American kitchens for generations thanks to their portability ease and nostalgic charm. These cherry pie bites are a modern twist that borrows from the classic cherry pie beloved at picnics and holidays but adapts to today’s fast pace and love of easy entertaining.

Recipe FAQs

→ What type of dough is best for these bites?

Crescent roll dough works well, providing a flaky, buttery base that bakes to a golden finish while holding the filling securely.

→ Can I use other fillings besides cherry?

Yes, variations like apple, blueberry, or peach fillings can be used to change the flavor while maintaining the bite-sized format.

→ How should I store leftovers?

Store the bites in an airtight container at room temperature for up to two days to keep the crust tender and filling fresh.

→ What’s the best way to reheat these treats?

Warm them in an oven at 350°F for a few minutes or microwave briefly until the filling is soft and the dough is warm.

→ Can I customize the glaze flavor?

Yes, adjust sweetness by reducing powdered sugar or add a splash of lemon juice for a tangy balance to the glaze.

→ Any tips to enhance the crust’s flavor?

Brushing the dough with melted butter before baking creates a richer taste and a more appealing golden color.