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Mini Cherry Pies with Almond Crumble Topping

Mini Cherry Pie with Crumble Topping

The first time I made these mini cherry pies it was the height of summer. Cherry season in the UK is short but sweet, spanning only a few weeks during July and August. So, armed with a fresh punnet of succulent, juicy berries, I could think of no better way to enjoy them than baked in a buttery pastry and topped with an almond crumble.

How disappointed I was. Sweet, dark cherries are divine eaten fresh, but it turns out that once cooked with sugar, practically all of the cherry flavour was lost. Never one to be defeated by a dessert, I returned to the drawing board (and kitchen!)

Mini Cherry Pie with Crumble Topping

Having tested both fresh & frozen cherries, I finally stumbled upon the winning fruit. Canned sour cherries! Since they are sour to begin with, adding sugar to make the filling doesn’t hide the cherry flavour. And the best part? We can now enjoy these pies at their best, all year round.

Autumn is the season of the pie, so when drafting my Thanksgiving menu, I made sure that there was a mind-blowing pie contingency. Of course, I’ll serve the classic – pumpkin pie – but I’ve also thrown in a new twist on another old timer with my Chocolate Bourbon Pecan Bites. To complete the trio, I’ll make these glorious cherry pies. If the reception they got at my Backyard BBQ Bash is anything to go by, it’s going to be a hard task choosing a winner from that lineup!

Mini Cherry Pie with Crumble Topping

This post contains affiliate links. For more information, see my disclosures here.

Making the Pastry

This pastry is my absolute favourite for anything sweet, it’s my go-to for mince pies and I even created a cocoa version for these Chocolate Bourbon Pecan Pie Bites. Best of all its fairly easy to make.

Measuring the egg is a bit fiddly – crack an egg or two into a small bowl and beat until the yolk and white are combined. Weigh the required amount of this into another small container and you’re good to go. Mix the butter and sugar until no lumps remain. Gradually add the beaten egg and once it’s all incorporated, add the flour and mix until just combined – you don’t want to overwork the dough here. Tip onto your work surface, bring it together and make sure no lumps remain.

I like to roll it while it’s still soft – there’s nothing worse than leaving it to rest in the fridge too long and having a hard block to work with. Roll it out to about 2/3mm between two sheets of baking paper or clingfilm and it won’t stick to anything. This is when I then pop it into the fridge and leave for 15-20 mins or until it’s firmed up.

Lining the Mini Cherry Pies

Lining the Mini Cherry Pies

Take your dough out of the fridge and use a 9cm round pastry cutter to cut discs. Lay these pastry circles over the holes of a 12 hole muffin tin and carefully push them down. This gets a lot easier with practice so don’t worry if your first few attempts aren’t picture perfect, the rustic look is what we are aiming for here!

Making the Sour Cherry Pie Filling

Two simple ingredients, canned sour cherries and sugar, form the base of this filling. I’ve added a small amount of almond extract because it pairs so beautifully with the cherry and really enhances the flavour. The cornflour helps to thicken the cherry mix, preventing a soggy bottomed pie!

Filling the Mini Cherry Pies

To make the filling, place the cherries, syrup, sugar and almond extract into a pan and stir until the sugar has dissolved before bringing to a simmer. Take a little bit of cherry juice from the pan and in a small bowl, mix with the cornflour until you have a smooth paste. Return this paste to the pan and simmer until the filling has thickened. Easy as pie 😉

Making the Almond Crumble Pie Topping

To make the almond crumble topping, simply mix the sugar, flour and ground almonds into a bowl. Add the butter in small cubes and rub the mix between your fingers until it resembles breadcrumbs.

Mini Cherry Pies with Crumble Topping

Baking the Mini Cherry Pies

Now all that’s left is to spoon the sour cherry filling into your mini pie cases. Don’t be tempted to overfill them as they bubble up a fair bit as they cook! Bake in a preheated oven at 180°C. After 5 minutes, remove from the oven and sprinkle the crumble topping over the mini cherry pies. I found that if I add the crumble at the beginning, the filling takes on a cloudy appearance. But be warned, if you add it too late into the bake it won’t bake through and brown!

Return the pies to the oven and continue to bake for another 15-20 minutes. They are done when the cherry filling is bubbling and the pastry & crumble is golden brown. Leave to cool for 15 minutes then invert the tin over a wire cooling rack and the pies should pop out. If they are being a little stubborn, give the base of the tin a tap – sometimes the overflowing cherry filling can cause it to cling on!

Mini Cherry Pies with Crumble Topping

These pies are a firm favourite with my family and friends! Who will you impress with morsels of mini cherry pies? Let us know in the comments below.

 

This post contains affiliate links. For more information, see my disclosures here.

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Mini Cherry Pies with Crumble Topping
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 
Servings: 32 mini pies
Ingredients
Pie Pastry
  • 405 g unsalted butter
  • 180 g caster sugar
  • 68 g egg (see notes in post)
  • 630 g plain flour
  • pinch of salt
Sour Cherry Filling
  • 1600 g canned sour cherries (drained but syrup reserved)
  • 500 g of the reserved cherry syrup
  • 250 g caster sugar
  • 2 tsp almond extract
  • 5 tbsp cornflour
Almond Crumble Pie Topping
  • 140 g plain flour
  • 70 g ground almonds
  • 70 g granulated sugar
  • 140 g unsalted butter cubed
Method
To make the Pie Pastry:
  1. Mix the butter and sugar together until no lumps remain. Add the egg slowly, and once incorporated, add the flour and salt. Bring together, making sure not to overwork the dough.

  2. Roll out the pastry between two sheets of baking paper until 2/3mm thick. Chill until firm (15-20mins) then cut out circles of dough using a 9cm round pastry cutter.

  3. Line a 12-hole muffin tin with the pastry discs and chill until needed 

To make the Sour Cherry Pie Filling:
  1. Heat the cherries, syrup, sugar and almond extract in a pan until the sugar dissolves. Bring to a simmer, take a little of the liquid from the pan and mix with the cornflour in a small bowl to form a paste. 

  2. Add this paste back into the pan and continue to simmer the filling until thickened

To make the Almond Crumble Topping:
  1. Mix the dry ingredients together in a bowl. Add the cubed butter and rub into the mix using your fingers, until resembling breadcrumbs.

To bake the Mini Cherry Pies:
  1. Fill the lined muffin tin with sour cherry filling, being careful not to overfill. Bake the pies for 5 mins at 180°C, remove and sprinkle the crumble over the top. 

  2. Return to the oven and bake for a further 15-20 minutes until the filling is bubbling and the pastry golden brown.

  3. Leave to cool for 15 mins before inverting the tin over a wire cooling rack to remove the pies

Mini Cherry Pies with Almond Crumble Topping

2 Comments
  1. YUM! Cherries are my favourite, I’m looking forward to baking these with my daughter…

    • I look forward to trying some! Maybe I’ll have a new and improved recipe out by then 😛

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