Make mini cherry pies with canned filling in 20 minutes! Graham cracker crusts, a buttery brown sugar crumble, and just 5 ingredients.
Mini Cherry Pies with Canned Filling
Table of Contents
If you love cherry pie, you’re going to love these mini cherry pies with canned filling. Each one is its own individual serving with a buttery brown sugar crumble on top, so there’s no slicing and no fuss.
They take just 20 minutes from start to finish, and they only need five ingredients.
🍒 Quick Takeaways
- Learn how to make individual mini cherry crumble pies using canned filling, so you skip the prep time without losing flavor
- Discover tips for a crisp, buttery crumble topping and a sturdy graham cracker crust every time
- Get a complete ingredient list and step-by-step instructions to bake this dessert from start to finish
These are perfect for a quick holiday dessert when you need something sweet. They also work for a dinner party, a potluck, or a weeknight treat.
If you’re not a fan of cherries, use the same simple recipe with your favorite fruit filling. For a party, you can even bake an assortment of mini fruit pies.
Why You’ll Love This Cherry Crumb Pie Recipe with Canned Filling
- It’s fast. The whole recipe takes 10 minutes of prep and 10 minutes in the oven.
- It’s individual. Every guest gets their own pie, so there’s no slicing or serving.
- It’s easy. The pie crusts are ready-made, and the filling comes straight from the can.
- It’s flexible. Swap the cherries for apple, blueberry, or peach.
Ingredients for Mini Cherry Pies
- 1 package mini Keebler graham cracker pie crusts
- 1 can cherry pie filling
- 1/3 cup brown sugar
- 1/3 cup flour
- 2 tablespoons butter, at room temperature
- Powdered sugar, for topping
Ingredient Notes
- Mini graham cracker pie crusts: Most packages come with six crusts. A graham cracker crust is sturdy and slightly sweet, and it pairs well with cherry.
- Cherry pie filling: A standard can works. Use a fruit-heavy filling if you can, since it holds its shape better as it bakes.
- Butter: Use room temperature butter so it presses easily into the flour and sugar with a fork.
How to Make Mini Cherry Pies with Canned Filling
Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes
Step 1: Preheat and Fill the Crusts
Preheat the oven to 350°F. Fill each mini pie crust with cherry pie filling.
Step 2: Mix the Crumble Ingredients
In a bowl, combine the brown sugar, flour, and room temperature butter.
Step 3: Make the Crumble Topping
Press the mixture together with a fork until it becomes crumbly.
Step 4: Top and Bake
Sprinkle the crumble over the pies and bake for 10 minutes.
Step 5: Cool and Serve
Remove the pies from the oven and let them cool for 3 minutes. Serve topped with powdered sugar.
If you have a craving for something sweet and delicious, these mini cherry crumble pies are the perfect solution. They’re easy to make, even easier to eat, and they only require five ingredients.
Tips for the Best Cherry Crumb Pie with a Graham Cracker Crust
- Place the pies on a baking sheet. The mini crusts are small and can tip. A sheet also makes it easy to move them in and out of the oven.
- Don’t overfill. Fill each crust to just below the rim so the filling doesn’t bubble over as it heats.
- Press the crumble into clumps. Squeeze some of the mixture together with your fingers after mixing with the fork. The larger clumps bake up crisp and bakery-style.
- Cover the filling completely. A generous layer of crumble keeps the cherries from drying out at the edges.
- Watch the last few minutes. Ovens vary, so check at about 8 minutes. The crumble should look golden but not dark.
- Let them cool briefly. Three minutes is enough for the filling to settle so it isn’t runny when you bite in.
Variations and Substitutions
- Other fruit fillings: Apple, blueberry, peach, and strawberry all work. Use the same amount of filling and the same crumble.
- Add flavor: Stir a pinch of cinnamon into the crumble, or a drop of almond extract into the cherry filling. Almond and cherry are a classic pairing.
- Add crunch: Mix a spoonful of rolled oats or chopped pecans into the crumble topping.
- Use a different crust: If you can’t find mini graham cracker crusts, mini pie crusts or a muffin tin lined with pie dough will also work. Baking time may change, so check them early.
- Make an assortment: For a dinner party, fill some crusts with cherry and others with a second fruit. Label them if you’d like.
Serving Suggestions
Dust the pies with powdered sugar while they’re warm. For a fancier finish, add a scoop of vanilla ice cream or a spoonful of whipped cream. They also make a sweet ending to a holiday meal. If you’re planning a spring menu, they’d fit right in with these Easter dinner ideas.
Storing and Making Ahead
- Storage: Cover leftover pies and keep them in the refrigerator for a few days. The crumble will soften a little.
- Reheating: Warm them in a 350°F oven for a few minutes to crisp the topping again.
- Make ahead: Mix the crumble topping up to a day ahead and keep it covered in the refrigerator. Fill and bake the pies when you’re ready to serve.
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Mini Cherry Pie FAQ
Yes. Canned filling is what makes this recipe so quick. It’s already sweet and thick, so you can spoon it straight into the crusts.
One can fills a standard package of mini crusts. Package sizes vary, so if you have extra crusts, use a second can or another fruit.
You can, but you’d need to cook them with sugar and a thickener first so the filling doesn’t turn watery. For an easy recipe, canned filling is the simplest option.
Mini shortbread crusts or standard mini pie shells also work. Adjust the baking time as needed.
Yes. Bake them the day before and reheat briefly, or make the crumble ahead and bake fresh.
Store leftovers in the refrigerator, covered.
More Easy Dessert Recipes
Mini Cherry Pies with Crumble Topping
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Fill the mini pie crusts with cherry pie filling.
- In a bowl, combine the brown sugar, flour, and room temperature butter.
- Press together with a fork until crumbly.
- Top the pies with the crumble mixture.
- Bake for 10 minutes.
- Remove from the oven and let cool for 3 minutes.
- Serve topped with powdered sugar.
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