Mini Cherry Pies

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 132.9
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 102.3 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.0 g

View full nutritional breakdown of Mini Cherry Pies calories by ingredient
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Number of Servings: 12


    2 cups fresh pitted cherries (I used 1 cup sour, 1 cup sweet)
    1/2 cup water
    1/2 cup sugar
    2 tablespoons cornstarch
    2 Pillsbury refrigerated pie crusts
    Cooking Spray


1. In a saucepan, cook cherries in water for 10 minutes. Mix together the sugar, cornstarch, and extract; add to cherries. Cook cherry mixture until thickened. Cool slightly before using to fill pie shell or other dessert.
2. Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
3. Fit rounds into 12 muffin cups sprayed with cooking spray, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
4. Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.

Number of Servings: 12

Recipe submitted by SparkPeople user CALICAT1977.

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Member Ratings For This Recipe

  • Recipe instructions say add extract, no extract listed in ingredients. Using vanilla, almond or lemon? And how much? teaspoon, tablespoon, cup???? - 11/20/13

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  • These were awesome and a great idea. The recipe needs work though. The directions mention extract but there's no extract in the ingredients (I added a tsp. of almond). After I cooked it I only had 1 T of filling for each pie. The calorie count is off, too, but that could vary by pie crust brand. - 9/3/11

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  • Yum! I'll make this again. I used light cherry pie filling and used the scraps of leftover dough to top the mini pies (may try crumb topping next time.) Served warm with low fat frozen vanilla yogurt was absolutely delicious! Yummy, easy perfect portion controlled dessert. - 10/7/09

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