mini cherry pies


I was so excited to find cherries over the weekend that mini pies were in order (the California cherry season is expected to be incredibly brief, so I’m hoarding as many cherries as I can!). To complement the sweet and juicy fruit, I made my flaky graham pie crust – the touch of cinnamon and nutmeg adds welcome warmth to these perfectly portioned pies.

Mini Cherry Pies | Tutti DolciFor the filling, I let the fruit shine and tossed the cherries with sugar, a touch of lemon juice, and cinnamon. With an ideal filling-to-crust ratio and built-in portability, these pies are a must for summer picnics and BBQs.

Mini Cherry Pies | Tutti Dolci

Mini Cherry Pies | Tutti Dolci

Mini Cherry Pies | Tutti Dolci

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Mini Cherry Pies

  • Yield: 12 mini pies


Graham Pie Crust

  • 1 cup cold unsalted butter, divided
  • 2 cups flour
  • 1/2 cup graham flour
  • 1 Tbsp sugar
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1 tsp salt
  • 1/2 cup low-fat buttermilk
  • 34 Tbsp vodka


  • 3 cups Bing cherries, pitted and halved
  • 2 tsp lemon juice
  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • 1/8 tsp cinnamon
  • pinch of salt

Egg Wash

  • 1 large egg yolk
  • 1 Tbsp water
  • Turbinado sugar


  1. For the crust, grate 1/2 cup butter into a small bowl; cut remaining 1/2 cup butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, graham flour, sugar, cinnamon, nutmeg, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.
  2. Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just to form a ball. Divide dough in half, wrap each half in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).
  3. Working with one disc of dough at a time, place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is just shy of 1/4-inch thick. If dough starts to stick, use a bench scraper to lift dough from board. Lightly dust a 3 1/2-inch round cutter with flour and punch out 9 circles; place each circle into a standard muffin tin cup and press dough against the sides (gently gather scraps into a ball and chill). Repeat with remaining disc of dough, punching out 3 more circles (for a total of 12; reserve remaining dough for lattice top). Chill muffin tin in the refrigerator while assembling filling.
  4. For the filling, combine cherries, lemon juice, sugar, cornstarch, cinnamon, and salt in a medium bowl, tossing to combine. Let filling stand for 15 minutes. Meanwhile, use a sharp knife to cut remaining dough into 48 strips (3 1/2″ by 1/2″). If necessary, use chilled scraps as well (re-roll one time only). Scoop 1/4 cup of filling into each muffin cup. Arrange four strips per cup in a lattice pattern; trim edges, pressing to seal against each cup. Whisk egg yolk and water together in a small bowl. Brush lattice tops lightly with egg wash; sprinkle with turbinado sugar. Chill pan in the freezer for 15 minutes.
  5. Preheat oven to 400°F, with a rimmed baking sheet inside. Place muffin tin on preheated baking sheet and bake for 22 minutes, or until golden and bubbling. Cool muffin tin on a wire rack for at least 30 minutes before sliding pies out of pan with an offset spatula.


Inspired by hello, Wonderful


  • Calories: 250


  1. I always think mini pies look like more trouble than they are worth, but you have just proved me wrong! These are so adorable and look delicious!

  2. Cherries are my all time favorite summer fruit, your little pies are adorable and a great way to celebrate this wonderful fruit.

  3. These mini cherry pies are adorable! And I find it tough to make a lattice pie on one crust, but you did it expertly on many!!! Amazing!

    1. Hi Toni, yes! When I made the apple pies, I used a 2 1/2 inch square cutter. I’d use a larger cutter to accommodate the cherries, or I’d quarter the cherries so they are not so big for the hand pies. I’d also make the filling just before assembling the pies, so it doesn’t sit too long and get too juicy. Hope that helps!

  4. Laura, these are just lovely! My favorite pie flavor is cherry and I love the unique graham crust. One of the things I want to learn this summer is to make my own homemade cherry pie filling. We don’t have cherries in our markets just yet, but once they arrive, I’ll be right in my kitchen making homemade cherry pie!

  5. These are TOO adorable. And this pie crust sounds to die for — like all the best things about traditional pie crusts and graham cracker crusts rolled into one! I love it.

  6. Going to cherry picking this weekend – I got request from my family that they want to eat your cherry bars. 🙂 Can’t wait. I hope I have time to squeeze in these mini pies before my trip. Hard to resist when they are cute like these! And I LOVE pies…

  7. Laura, EVERYTHING about these darling pies makes me smile! The bright colors, that lattice crust, and of course their mini nature 🙂 These look like the perfect BBQ (or anytime) treat!

  8. I love these mini cherry pies so much! If you ask me, everything should be mini! I am making cherry muffins today and will have to make these next week! so beautiful. . I love cherry season! and you are right to take as many now as you can. . I might have to do the same thing!

  9. Wondering if I could use regular flour instead of the graham flour? If it would make a difference in all with taste? Thank you

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