These adorable mini cherry pies are made in a mini muffin tin and are so easy to make!
This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
Over 20 years ago, my mother-in-law and my grandmother-in-law inspired me to do my own holiday baking. Each Christmas, I plan a long list of goodies and get to work. I make lots of different things: Oatmeal Toffee Cookies, Peppermint Biscotti, Graham Cracker Toffee, and so much more.
One of the treats I like to make are Mini Cherry Pies. They are a huge favorite in my house…and with the way my family raves about them, you would think that they take me hours. Yeah, but they don’t. They are one of the easiest treats I make, since I usually use pre-made pie crust for them and the filling is canned pie filling. The streusel topping is the only thing you have to actually “make” and it’s so easy you could probably do it with your eyes closed.
I put together a batch this week and wanted to share with you how I make them. I also tried something a bit different that turned out pretty cool — I made the streusal topping without butter.
Lately I’ve been trying out Pompeian Grapeseed Oil (that pours from a bottle) for sautéing and have been happy with the results. Pompeian now has a new product — Pompeian Grapeseed Oil Spray that I wanted to try in my holiday baking. It’s an all-natural cooking spray (which means no propellants). Just like their grapeseed oil they sell in bottles, there spray is also imported from France, has a high smoke point, and it can be used in grilling, sautéing or baking.
I haven’t used an all-natural cooking spray before, but I like the ideas of using a cooking spray without chemicals. To get started, I used it first to spray my mini muffin tin.
The fun part was when I used it for my streusel topping. The streusel is made by mixing up 1/2 cup all-purpose flour and 1/4 light brown sugar…that’s it! I gave a spray and stirred it up. I continued and added a couple more sprays and stirs — and as you can see, the topping started clumping together, just like I wanted it.
For the pie crusts, I bought pre-made refrigerated pie crust. Each crust was cut out with canning ring from a pint size canning jar.
Baking for someone vegan? These mini cherry pies could be vegan if you make your own homemade pie crust without butter, plus use my method for the streusal topping (and as long as the brand of pie filling you use is vegan). As I was making these, I thought how these would be a fun option when I am baking for vegan friends.
The crusts were pushed down into the mini muffin tin and then filled with cherry filling. Each pie had about 2 cherries…I didn’t want to use too many, otherwise it would overflow. The streusel topping was sprinkle on the top. Cute, huh? Before I tossed them in the oven, I gave another quick spray over the top with the Pompeian Grapeseed Oil. They were baked at 400 degrees for 15 minutes (or until the crust & streusal is browned).
When they are done, you have a perfect two-bite mini pie. Well, my oldest son thinks these are a one-bite mini pie. Either way, they are awesome! I really like how the streusel topping turned out and now I’m eager to try more of my baking recipes with the Pompeian Grapeseed Spray.
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Mini Cherry Pies
- Yield: 24 mini pies 1x
Description
These adorable mini cherry pies are made in a mini muffin tin and are so easy to make!
Ingredients
- 1 ounce can cherry pie filling (21, although you will probably have leftovers)
- 1 oz package pre-made refrigerated pie crust (2 pack, approx 14.1)
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- Pompeian Grapeseed Oil Spray
Instructions
- Preheat oven to 400 degrees F.
- Spray a mini muffin tin with cooking spray. Unroll pie crust and cut out circles using a regular size canning jar lid/band (or approx 3″ round cookie or biscuit cutter). Press 1 pie crust round into the bottom and sides of each muffin tin. Fill each dough-lined muffin tin with a small spoonful of cherry pie filling (about 2 cherries and a bit of filling).
- In a small bowl, combine flour and brown sugar. Spray top of mixture with grapeseed oil spray until moistened. Stir to combine and repeat until mixture is lightly moistened with oil and clumps are starting to form. Sprinkle mixture evenly on top of the pie filling in the muffin tin.
- Bake for 15 minutes, or until crust is brown and streusel is beginning to brown.
- Category: Dessert
- Method: Baking
- Cuisine: American
Enter the Baking for Better Challenge!
I’ve got a fun challenge to share with you too! From November 4 – December 6, you can enter the Baking for Better Challenge by following @Pompeian on Instagram, uploading a photo to Instagram showing how you are giving your baked goods a tune up with Grapeseed Oil Spray, using the #Bake4Better hashtag and tagging @Pompeian.
The most innovative photo taker, who will be crowned by celebrity pastry chef Duff Goldman, will receive a $5,000 donation in the name to their local food bank and a Pompeian gift basket to continue baking better all year long.
For the Baking for Better official rules, please visithttp://www.pompeian.com/bakebetter. Coupons for Pompeian products can be found at http://www.pompeian.com.
This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
Anna says
I’m so eager to try these! Can they be made ahead of time? (Like 1-2 days ahead of time.) Should they be stored at room temperature so the streusel doesn’t get soggy? Also, have you tried making these a bit larger in a traditional muffin tin?
Bonnie says
How well will these freeze?
Wendys Hat says
Yum! These look so good Brandie! I love how they are cooked in a muffin tin and are tiny.
brandie says
Thanks Wendy!