Mini Cherry Pies with Fresh Fruit

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Mini Cherry Pies with Fresh Fruit

I was so excited to use fresh cherries from my backyard tree to make this recipe. If you prefer to use a different berry, you can certainly swap that in. As alternate option, you could purchase any frozen fruit you would like as well. Thaw the fruit out before preparing the pie filling.

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Makes 10-12 mini pies, depending on the size of your cupcake pan.


  • Pie crust. Use a standard recipe or premade crust for a 12 inch pie. 

  • Egg wash:
    • 1 egg
    • 2 tbsp milk of choice
  • Cherry Filling:

    • 4 cups cherries (you can swap in any berry you prefer)

    • ¼ cup tapioca starch

    • ¼ cup maple syrup

    • 2 tbsp coconut sugar or sugar of choice, more if desired

    • ½ lemon, juiced, about 1 tbsp

    • 1 tsp vanilla extract

    • ½ tsp almond extract

    • ¼ tsp salt

  • Garnish with whipped cream and / or lemon zest. 


  1. If using fresh cherries, begin by removing the pits. I use a method of taking a hard drinking straw and push it through the center of the cherry to push the pit out the other side.
  2. Add the pitted fruit to a large bowl.
  3. Add the remaining ingredients to the fruit. Mix to combine. 
  4. Preheat your over to 350F.
  5. Let the filling sit off to the side while prepping the pie crust. 
  6. Roll out the pie crust dough until 1/16-1/8 inch in thickness.
  7. Reserve about a third of the dough off to the side.
  8. With the remaining dough, divide it into 10-12 equal pieces. This will be dependent on your pan wells. It could be more, it could be less.
    1. If you prefer to make open top pies, without crust on top, use all of the dough to fill in your pan in the next step.
  9. Using your hands, shape the dough and press it into the bottom on a non-stick cupcake pan. I LOVE this one from Orgreenic Cookware.  Ensure the bottom and sides are covered in an even layer of pie dough. 
  10. With the remaining third of dough, use a pizza cutter to cut the dough into long strips.
    1. For another fun idea, use a cookie cutter to make shapes to add on top of your pies.
  11. Use a clean spoon to fill the pie wells with the cherry filling, leaving only 1/8 inch of exposed dough on the sides of the pies, around the top, to connect to the lattice on top to. 
  12. Add the strips of dough on top of the pies to create a lattice shape and design.
  13. Pinch off excess dough and use it to make more pies. This may take a little trial and error.
  14. In a clean bowl, crack your egg. 
  15. Add milk to the egg and whisk. 
  16. Using a pastry brush, brush the surface of the visible pie crust with the egg wash. 
  17. Once your oven is preheated, put your pies in to begin baking.
  18. Bake until bottom crust is cooked through and the top has a golden brown texture. In my oven, this took about 40 minutes.
  19. Once the pies are cool enough to handle, remove the from the pan and allow them to cool on a dish or cooling rack. I find a butter knife is helpful for this step.
  20. Allow the pies to completely cool before serving. 
  21. Serve with whipped cream and lemon zest, as desired. 
  22. Store remaining pies in the refrigerator for up to 4 days. 
  23. Enjoy! 
  24. I want to see your dish! Post a picture at tag me on all the platforms – @TheWellnessKitchenista!

Bon Appetit!

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Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provid
The Wellness Kitchenista, Jessica DeLuise, MHS, , PA-C, CCMS

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