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    Home ~ Recipes ~ Dessert Recipes for One

    Homemade Mini Cherry Pie for One

    LAST UPDATED: Jun 1, 2022 · PUBLISHED: Jun 1, 2022 · BY: Sydney · Leave a Comment

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    Small 4-nch cherry pie on plate.

    A mini cherry pie is the perfect anytime dessert. Made with fresh cherries the flavor will take you back in time. It’s amazing that something so easy tastes so wonderful. Make a double batch of the filling and freeze for later or bake a second pie to share.

    Mini cherry pie on plate with fresh cherries scattered on table." this Recipe

    If you enjoyed this little cherry pie you might also like to try my single-serving pumpkin pie recipe.

    Ingredients Notes

    Cherries, sugar, lemon juice, cornstarch, and pie crust on parchment lined baking sheet.
    • Pie Crust: You can use a refrigerated pie crust like Pillsbury or make your own easy rustic pie crust. If you use a Pillsbury crust you need just a ½ sheet. Cut out a 6-inch circle and then re-roll the remaining crust for the top crust or cut into lattice strips.
    • Cherries: Summer cherries are perfect for this homemade pie. Use a tart or a sweet cherry.
    • Sugar: white granulated sugar should be used.
    • Lemon Juice: Freshly squeezed lemon has the best flavor, but you can use bottled lemon juice in a pinch.
    • Cornstarch: This is used as a thickener.

    Recipe Directions

    (Note: please see the recipe card at the bottom of the post for the complete written instructions.)

    Pie crust in small tart pan on baking sheet.

    Prepare the rustic pie crust or use a pre-made crust. Cut the pie crust into two 6-inch circles. Place the bottom crust in a 4-inch pie or tart pan and set aside.

    fresh cherries sliced with sugar in a small saucepan/

    In a small saucepan add the cherries, sugar, cornstarch, and lemon juice. Let sit for a few minutes for the cherries to release some of their juices.

    Cherries cooking in small saucepan with mini spatula.

    Over medium heat, cook the cherries until begins to boil and then reduce the mixture to low and continue cooking for about 2-3 minutes, stirring frequently to avoid scorching.

    Remove from heat and let cool before adding the filling to the prepared pie.

    Mini cherry pie unbaked on baking sheet.

    Top the filled pie with the second crust And crimp the edges to close. Poke a couple of venting holes in the top crust.

    Place pie on a small baking sheet and bake at 375 F for 40-45 minutes until the pie crust is browned and the filling is bubbly.

    Recommended Tools

    The following are affiliate links to find these items on Amazon

    • Small Saucepan - My made-in butter warmer is the perfect size for making small batch fillings. I use my made-in pan frequently and it's very well made. Being a bit bigger than other butter warmers the size makes this a versatile and must-have pan for the solo cook.
    • Lemon Juicer - I use this wood juicer all the time.
    • Small Spatula - My spatula set fits perfectly inside the small pan.
    • 4-inch tart or pie pans - These are perfect for making pies, and quiches.

    Mini Cherry Pie: Frequently Asked Questions

    Why use fresh cherries instead of canned cherries when baking a pie?

    When making a mini cherry pie, fresh is the best and the most efficient and less wasteful way of making your pie. By using fresh you are making the exact amount you need. Another great reason is you can better control the amount of sugar.

    Overhead of a small cherry pie surrounded by fresh cherries.

    Mini Cherry Pie

    Fresh cherries and a quick crust make a wonderful cherry pie for one. Double the batch and make a second one to share!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Additional Time: 10 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4 -inch pie
    Calories: 492kcal
    Author:Sydney Dawes

    Ingredients

    • 1 prepared pie crust ½ sheet
    • 1 cup fresh cherries pitted
    • 2 tablespoons sugar
    • 2 teaspoons lemon juice fresh squeezed
    • 1 teaspoon cornstarch

    Instructions

    • Prepare the rustic pie crust or use a pre-made crust. Cut the pie crust into two 6-inch circles. Place the bottom crust in a 4-inch pie or tart pan and set aside.
    • n a small saucepan add the cherries, sugar, cornstarch, and lemon juice. Let sit for a few minutes for the cherries to release some of their juices.
    • Over medium heat, cook the cherries to boiling then reduce the rest to low and continue cooking for about 2-3 minutes, stirring frequently to avoid scorching.
    • Remove from heat and let cool before adding the filling to the prepared pie.
    • Top the filled pie with the second crust And crimp the edges to close. Poke a couple of venting holes in the top crust.
    • Place pie on a small baking sheet and bake at 375 F for 40-4 minutes until the pie crust is browned and the filling is bubbly.

    Notes

  • Add a small amount of water for the cherry mixture is too dry.
  • If using frozen berries, thaw completely before cooking.
  • Wrap the edges of the unbaked pie with foil to avoid over-browning the edges, and remove the foil halfway through baking.
  • When making a mini cherry pie, fresh is the best and the most efficient and less wasteful way of making your pie. By using fresh you are making the exact amount you need. Another great reason is you can better control the amount of sugar.
  • Nutrition

    Serving: 1g | Calories: 492kcal | Carbohydrates: 69g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Sodium: 361mg | Fiber: 4g | Sugar: 25g

    More Dessert Recipes for One

    • Eggless Banana Bread Recipe for One
    • Eggless Chocolate Cake Recipe For One
    • Old Fashioned Mini Pound Cake Recipe
    • Single Serving Brownie Recipe

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

    More about me →

    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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