Description
Delightful mini pies filled with tart cherries and creamy cream cheese.
Ingredients
Scale
- 2 cups fresh or canned cherries, pitted
- 1 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 2 tbsp apricot jam (optional, for glaze)
Instructions
- Preheat your oven to 375°F (190°C) and prepare your muffin tin.
- Roll out pie crusts and cut into circles to fit muffin tin.
- Mix cream cheese, sugar, and vanilla in a bowl until smooth.
- Fill pie shells with cream cheese mixture, add cherries on top.
- Cut remaining crust into strips and create a lattice topping.
- Brush lattice with egg wash and bake for 20-25 minutes until golden.
Notes
Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 3 g