Mini Cherry Pies

Mini Cherry Pies | Let the Baking Begin!

When you want something quick and easy these Mini Cherry Pies come to the rescue! I bought the pre-made frozen puff pastry shells a while ago and as I was staring into my pantry today waiting until it hits me, the canned sour cherries just looked extra delicious, so I decided to make these Mini Cherry Pies. The whole feat was rather quick and easy, just bake the shells, combine everything for the cherry pie filling and cook for a couple minutes, then a couple minutes to whip the cream and vu’a la, you’re pretty much done! By the way, this time I used Splenda instead of sugar, because desserts have enough calories as it is, and if I can shave some off by using a low calorie sweetener with the same flavor and results? why not, right? I didn’t tell my family that the Mini Cherry Pies weren’t made with sugar and no one noticed, because these were gone in pretty much one sitting.
Check out the step by step pictures below to see just how easy dessert can be!

Mini Cherry Pies (Puff Pastry)

Ingredients: 
24 puff pastry shells

Cherry Pie Filling
2/3 cups canned sour cherries, drained
1/3 cup juice from canned cherries
3 Tbsp SPLENDA® Brand Sugar Blend Sweetener  (or 1/4 cup granulated sugar)
1 Tbsp corn starch

Whipped Cream 
2/3 cup heavy whipping cream
2 Tbsp SPLENDA® Brand Sugar Blend Sweetener (or 4 Tbsp granulated sugar)
1 tsp vanilla extract

Mini Cherry Pies | Let the Baking Begin! How to make the Cherry Pie Filling
Combine all ingredients (2/3 cups cherries, 3 Tbsp SPLENDA® Brand Sugar Blend Sweetener, 1 tablespoon corn starch, 1/3 cup cherry juice) in a sauce pot, stir, then cook a couple minutes past boiling point until the mixture thickens and the raw taste of corn starch disappears. Do not cook too long past thickening and the raw flavor disappearing or the mixture will thin again.

Mini Cherry Pies | Let the Baking Begin! Bake the Shells
Lay out the puff pastry cut outs onto parchment paper or foil lined baking sheet/pan. Bake in preheated to 400F oven for about 10 minutes or until the tops are golden in color.
Mini Cherry Pies | Let the Baking Begin!

As soon as the shells are baked, use something about the size of the inside circle and push down to reveal the borders of our future pies. Allow to cool completely before using.

Mini Cherry Pies | Let the Baking Begin!Make the sweetened Whipped Cream
Combine 2/3 cup heavy whipping cream, 2 tsp vanilla extract and 1 tablespoon of SPLENDA® Brand Sugar Blend Sweetener. Whip the mixture together until it thickens and increases in volume. Taste and adjust the sweetness by adding more sugar if you like the whip cream sweeter.

Mini Cherry Pies | Let the Baking Begin! Assemble the Mini Cherry Pies:
Place 1 or two cherries inside of each pie shell.

Mini Cherry Pies | Let the Baking Begin!

Fit a pastry bag or a ziplock with a star tip, fill with whipping cream and pipe a good amount on top of each filled pie shell.

Mini Cherry Pies | Let the Baking Begin!

Using a 1/4 tsp measuring spoon or something similar make an indentation on top of piped whipping cream mount.

Mini Cherry Pies | Let the Baking Begin!

Now fill each indentation with 1 cherry.

Mini Cherry Pies | Let the Baking Begin!

Refrigerate the Mini Cherry Pies until ready to eat.

Mini Cherry Pies

5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Serves: 24 pcs

Ingredients

  • 24 puff pastry shells

Cherry Pie Filling

  • ⅔ cups canned sour cherries, drained
  • ⅓ cup juice from canned cherries
  • 3 Tbsp SPLENDA® Brand Sugar Blend Sweetener (or ¼ cup granulated sugar)
  • 1 Tbsp corn starch

Whipped Cream

  • ⅔ cup heavy whipping cream
  • 2 Tbsp SPLENDA® Brand Sugar Blend Sweetener (or 4 Tbsp granulated sugar)
  • 1 tsp vanilla extract

Instructions

How to make the Cherry Pie Filling

  1. Combine all ingredients (2/3 cups cherries, 3 Tbsp SPLENDA® Brand Sugar Blend Sweetener, 1 tablespoon corn starch, ⅓ cup cherry juice) in a sauce pot, stir, then cook a couple minutes past boiling point until the mixture thickens and the raw taste of corn starch disappears. Do not cook too long past thickening and the raw flavor disappearing or the mixture will thin again.

Bake the Shells

  1. Lay out the puff pastry cut outs onto parchment paper or foil lined baking sheet/pan. Bake in preheated to 400F oven for about 10 minutes or until the tops are golden in color.
  2. As soon as the shells are baked, use something about the size of the inside circle and push down to reveal the borders of our future pies. Allow to cool completely before using.

Make the sweetened Whipped Cream

  1. Combine ⅔ cup heavy whipping cream, 2 tsp vanilla extract and 1 Tbsp SPLENDA® Brand Sugar Blend Sweetener. Whip the mixture together until it thickens and increases in volume. Taste and adjust the sweetness by adding more sugar if you like the whip cream sweeter.

Assemble the Mini Cherry Pies:

  1. Place 1 or two cherries inside of each pie shell.
  2. Fit a pastry bag or a ziplock with a star tip, fill with whipping cream and pipe a good amount on top of each filled pie shell.
  3. Using a ¼ tsp measuring spoon or something similar make an indentation on top of piped whipping cream mount.
  4. Fill each indentation with 1 cherry and refrigerate until ready to eat.

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Comments

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  • Luda

    They look amazing Where did you buy puff pastry shells
    Thank you for recipe

    · Reply
    • Thank you Luda! They’re sold in the same area (frozen food section) where you’ll see the puff pastry sheets. But these are sold as a box of 24 cutout shells. I’ve seen them at pretty much all the grocery stores around.

      · Reply
      • Luda

        Как долго их можно хранить в холодильнике

        · Reply
        • Если хотите что бы он оставался хрустящим, то не более 2-3 часов. А если это не важно, то даже пару дней.

          · Reply

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