Streusel Topped Cherry Pie Bites

Looking for a way to showcase those tasty summer cherries? Try these Streusel Topped Cherry Pie Bites! They’re the perfect little bites to celebrate cherry season!

I teased you guys with these Streusel Topped Cherry Pie Bites on IG a few days ago. I just couldn’t resist sharing!

Why You’ll Love this Recipe

These little beauties may be small, but they’re BIG on flavor! And who doesn’t love a mini dessert?

I made them SUPER simple by using some refrigerated pie crusts too. You can opt to make homemade, but I know how busy summer is and if there’s a way to cut out a step so you can spend some extra time outside instead of slaving in the kitchen, I’m there for you!

Ingredients You’ll Need

• light brown sugar
• all-purpose flour
• ground cinnamon
• pecans
• unsalted butter
• one package Pillsbury refrigerated pie crusts
• cherries
• granulated sugar
• corn starch
• lemon juice
• vanilla extract

The cherry filling is a combination of juicy tart cherries, sugar, cornstarch for thickening, vanilla extract and freshly squeezed lemon juice.

And you know me. I had to add some streusel topping. It’s a must and it’s a combination of only six ingredients. I love the addition of the pecans for added crunch.

Step-By-Step Instructions

The first step is to make your streusel topping. In a small bowl, you’ll combine your light brown sugar, flour, cinnamon, salt and pecans. You’ll add the melted butter and stir together with a fork until crumbly and then set aside.

The second step is to make your mini pie crusts in your mini muffin pan. Using one crust at a time,  you’ll unroll the crust on a lightly floured work surface. Using a 2 1/2 inch round cutter (I used a flower cutter), cut out circles. Re-roll remaining dough and continue to cut more circles until all dough is used up. (36 total) Press circles into muffin tins. Place muffin tins in refrigerator while you make the filling.

The third step is to make the filling. In a medium saucepan, you’ll combine cherries, sugar, corn starch and lemon juice. You’ll cook over medium heat until the cherries begin to release their juices. Continue to cook until the mixtures thickens, stirring constantly. Remove from heat and stir in vanilla extract.

The fourth step is to spoon about one heaping teaspoon into each muffin cup and then sprinkle each cup with some of the streusel. You’ll bake for 20-25 minutes, until edges of cups begin to brown, then cool in pan on a wire rack for 5 minutes.

Every time I make these they right off the dessert tray. With some vanilla ice cream or fresh whipped cream on the side, they’re a summer fave you won’t be able to resist!

These little bites are da bomb and perfect for summer!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

More Delicious Mini Dessert Recipes to Enjoy

Mini Lemon Meringue Pie Bites

Baklava Cups

Streusel Topped Cherry Pie Bites

Author: MaryAnn Dwyer

Servings: 36 bites

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Looking for a way to showcase those tasty summer cherries? Try these Streusel Topped Cherry Pie Bites! They're the perfect little bites to celebrate cherry season!

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Ingredients  

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Streusel Topping

• 3 Tbsp. light brown sugar, firmly packed
• 3 Tbsp. all-purpose flour
• 1/4 tsp. cinnamon
• 1/8 tsp. salt
• 3 Tbsp. pecans, finely chopped
• 2 Tbsp. unsalted butter, melted

Cherry Pie Bites

• 1 14.1-oz. package Pillsbury refrigerated pie crusts
• 3 cups cherries, pitted
• 1/2 cup granulated sugar
• 2 Tbsp. corn starch
• 2 tsp. lemon juice
• 1/2 tsp. vanilla extract

Instructions 

Streusel Topping

• In a small bowl, combine light brown sugar, flour, cinnamon, salt and pecans. Add the melted butter and stir together with a fork until crumbly. Set aside.

Cherry Pie Bites

• Preheat oven to 325 degrees. Place rack in middle of oven. Lightly spray a mini muffin tin with nonstick cooking spray. Set aide. Using one crust at a time, unroll crust on a lightly floured work surface. Using a 2 1/2 inch round cutter (I used a flower cutter), cut out circles. Re-roll remaining dough and continue to cut more circles until all dough is used up. (36 total) Press circles into muffin tins. Place muffin tins in refrigerator while you make the filling.
• For the filling, in a medium saucepan, combine cherries, sugar, corn starch and lemon juice. Cook over medium heat until the cherries begin to release their juices. Continue to cook until the mixtures thickens, stirring constantly. Remove from heat and stir in vanilla extract.
• Spoon about one heaping teaspoon into each muffin cup. Sprinkle each cup with some of the streusel. Bake for 20-25 minutes, until edges of cups begin to brown. Cool in pan on a wire rack for 5 minutes. Remove and cool completely on wire rack.

Nutrition

Calories: 45kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 7mg | Potassium: 34mg | Fiber: 1g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 0.9mg | Calcium: 4mg | Iron: 0.1mg

Keyword: pie

Cuisine: American

Course: Dessert

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!