Mini Cherry Pies With Sugar Cookie Crust

If you do not follow  YOU SHOULD!  I love that blog and I am using her sugar cookie tart crust for my little cherry pies!  If you have been following me, you will know that I am obsessed with anything tiny!  I love little mouthfuls of happy!  I made these and brought them into the office – I sat with my buddy, Tami, and we popped them in our mouths over coffee while gossiping like teenagers!  I hope you enjoy these!

1/3 cup sugar
1/2 cup butter, room temperature
1 1/4 cups all purpose flour
1/4 tsp salt
2 tbsp milk
1 tsp vanilla extract
1 can cherry filling
Preheat oven to 400F.
In a large bowl, cream together sugar and butter until light. Beat in flour, salt, milk and vanilla, until mixture is moist and crumbly (it should clump together if you press it between your fingers).  Spray a 12-cupcake tin with cooking spray and place a small round of parchment paper on the bottom of each cup ( you will thank me here) Split dough into 12 portions and press it up the sides, making sure the layer on the bottom is even.  Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, then fill with cherry filling right up to the top but not overflowing and bake until cherry starts to bubble slightly!  Serve with whipped cream…or don’t!

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Awesome, superfly and cool as heck.

9 thoughts on “Mini Cherry Pies With Sugar Cookie Crust”

  1. AMEN! They go down quickly – especially when i brought them in to the office!! They are the perfect office treat!!! Thank you for the kind comments!

  2. Amy – so nice to see your comment! I grew up eating cherry pies as a child as well – I remember canning cherries! Have a great day, and thank you!

  3. Yummy! I love it! Buzzed you! Btw.. I just figured out how to use the "leave comment feature. I have been visiting this site and I love EVERYTHING! You're a culinary genius!

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