One of the many foods that The Very Hungry Caterpillar eats through in his adventure by Eric Carle, is “1 Piece of Cherry Pie.” We wanted the food at Kim’s baby shower to be easy to serve up, so we decided to make bites of cherry pie rather than slices. These bites were fairly easy to put together and can be made the day before your event.
When you are hosting a baby shower for seventeen very hungry ladies, you decide to buy 3 packs of pie dough and a very large jar of local cherry pie filling. If I ran this quantity by Annie first, she would have told me I made way too much, but she is the more sensible one in our friendship and probably hates leftovers more than me.
We started by preheating the oven to 400°F. These come together very quickly, so it’s important to get the oven ready. Trust me, the oven was barely ready in time. You could probably wait if you have one of those new fancy ovens.
We started with pre-made pie dough and a mini muffin tin. The dough can be cut into 12 mini-circles per crust. The 3 packages of pie dough (with two crusts per pack) yielded 72 mini pies.
Next we pressed the dough into the mini muffin tins. My tin does not need to be sprayed first, but Annie’s did need a little grease. We have no explanation for the difference in our pans, they are both non-stick and the same brand. You don’t have to try and make them look pretty in the tins, because they all look the same in the end.
Then comes the cherry filling. Of course, you can use any filling you want, but if you are hosting this party, it needs to be cherry to match the book. We used about 2 cherries with a little sauce for each cup. You definitely don’t want to fill to the brim, because the filling expands when you cook it.
The next step is probably the hardest, but I promise you it’s still pretty simple. It’s time to make the crumble. Combine 3/4 cup flour with 1/3 cup brown sugar and then slowly mix in 1/3 cup melted butter with a fork. You want it to resemble crumbs. Mix until all the dry ingredients look somewhat damp, like this picture.
Now you’re almost done! Seriously, it’s that easy. Put 1 tablespoon of crumble on top of each mini pie. If you need to try a spoonful, you’re welcome to do that, too. Yum. All the chefs always tell you to taste as you go.
Next pop them in the oven for 14-16 minutes, until the top of the pie dough edges start to get brown and the liquid is warm and bubbly.
Take the pie bites out of the oven and let them cool for 10 minutes before removing from the pan. I used a regular spoon to lift them out. Mine popped right out with very little effort.
Once they’ve cooled, you can either store in the refrigerator until ready to serve or put a dollop of whipped cream on the top and eat right away. They probably don’t require refrigeration, but it will help them last longer. Especially if you live in a humid area.
These little cherry pie bites are so easy and delicious! They are a perfect combination of all the important textures: gooey, flakey, crunchy, and creamy.
recipe (yields 72 mini pies)
- 3 boxes refrigerated pie dough (2 crusts per box)
- 1 38 oz jar of cherry pie filling
- 3/4 cup flour
- 1/3 cup brown sugar
- 1/3 cup butter (melted)
- whipped cream (purchased or homemade)
Preheat oven to 400° Fahrenheit. Roll out pie dough and cut each crust into 12 circles using 3″ circle cutter. Press dough lightly into mini muffin pan. Add 2 Tablespoons pie filling to each pie.
Make streusel crumble topping. Mix flour and brown sugar then add melted butter. Fluff with a fork to make it crumble. Careful to not over mix. Sprinkle 1 Tablespoon crumble onto each pie.
Bake mini cherry pie bites in pan for 14-16 minutes. Remove once crust is light brown and filling is bubbling. Let rest for 10 minutes before removing from pan.
Before serving, add a dollop of whipped cream. Pies can be stored in the refrigerator for 4-5 days or frozen. If frozen, take out of the freezer 30 minutes before serving. Do not freeze with whipped cream.