Mini Dutch Cherry Pies (Easy Muffin Tin Cherry Pie with Crumb Topping)

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These Mini Dutch Cherry Pies are baked in a muffin tin with homemade cherry pie filling and buttery crumb topping. Easy, from-scratch and the perfect handheld dessert!

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I LOVE individual desserts — especially when they’re made completely from scratch.

These Mini Dutch Cherry Pies are baked in a muffin tin, filled with homemade cherry pie filling, and topped with a buttery cinnamon crumb topping. They have all the flavor of a classic Dutch cherry pie, but in perfectly portioned, handheld form.

If full-sized pies feel intimidating, this recipe is for you. These mini cherry pies are simple, approachable, and made with real ingredients — no canned pie filling required.

And that’s exactly what we do here at My Colorado Kitchen — where real ingredients meet everyday cooking.

Why You’ll Love These Mini Cherry Pies

• Made with homemade cherry pie filling
• Perfect for holidays, summer gatherings, or just when you are craving pie
• Easier than making a full pie
• Freezer friendly
• Great for gifting
• Baked right in a muffin tin

They’re beautiful enough for a holiday dessert table, but simple enough for a weeknight baking project.

Ingredients You’ll Need

Pie Crust

You’ll need 1 pie crust. I love using my homemade sourdough pie crust for extra flavor and flakiness. You can find that recipe here:

→ Sourdough Pie Crust

Of course, a regular homemade or store-bought crust will also work.

Homemade Cherry Pie Filling

• 4 cups frozen (or fresh) cherries
• 3/4 cup sugar
• 1/2 cup water
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 1 tablespoon butter
• 1 teaspoon vanilla

How to Make Cherry Pie Filling from Frozen Cherries

In a saucepan, combine cherries, sugar, water, cornstarch, lemon juice, butter, and vanilla.

Bring to a boil over medium heat. Once boiling, cook for 2–4 minutes, stirring frequently, until the sauce thickens.

Remove from heat and allow to cool slightly before filling the pies.

This homemade cherry pie filling is rich, glossy, and perfectly thick — without the artificial flavor you’ll find in canned versions.

Dutch Crumb Topping

• 1 cup flour
• 1/4 cup brown sugar
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 8 tablespoons softened butter

In a bowl, combine flour, brown sugar, sugar, cinnamon, and salt. Add softened butter and using a pastry cutter mix until crumbly.

This crumb topping is what makes it “Dutch” style — instead of a traditional top crust, we use a buttery streusel topping.

How to Make Mini Dutch Cherry Pies

Step 1: Prepare the Crust

Roll your pie dough out to about 1/4 to 1/8 inch thick.

Using a 4-inch round cutter (or I use these Weck jar lids as a guide and cut around them with a knife), cut 12 circles.

Press each circle gently into a muffin tin cavity.

I highly recommend using a silicone muffin tin for easy removal after baking.

For a visual walkthrough of this process, be sure to watch my YouTube video below.

Step 2: Fill the Mini Pies

Using a 2-tablespoon cookie scoop, add one scoop of cherry pie filling into each crust.

Be careful not to overfill — the filling will bubble as it bakes.

Step 3: Add the Crumb Topping

Sprinkle the crumb topping generously over each mini pie.

Don’t press it down — you want it loose and crumbly so it bakes into that beautiful golden topping.

Step 4: Bake

Bake at 425°F for 25–30 minutes.

The tops should be golden brown and the filling should be bubbling around the edges.

Allow the pies to cool before removing from the muffin tin.

Optional Decorative Ideas

If you have leftover pie crust, roll it out and cut shapes with cookie cutters.

• Hearts for Valentine’s Day
• Stars for the 4th of July
• Leaves for fall gatherings

Place the cutouts on top of the crumb before baking for a beautiful presentation.

What to Do with Leftover Cherry Pie Filling

If you have extra filling, don’t let it go to waste!

You can use it in my homemade poptarts recipe — they make the perfect cherry-filled breakfast treat.

Other ideas:

• Spoon over yogurt
• Top vanilla ice cream
• Add to sourdough toast
• Swirl into oatmeal

Homemade cherry filling keeps well in the refrigerator and is incredibly versatile.

Tips for Perfect Mini Cherry Pies

• Don’t overfill the crusts.
• Place your muffin tin on a baking sheet in case filling bubbles over.
• Let the pies cool before removing them.
• If using fresh cherries, they may cook slightly faster.
• Silicone muffin tins release the pies much more easily than metal ones.

Storage Instructions

• Store at room temperature for 1–2 days, loosely covered.
• For longer storage, refrigerate up to 5 days.

Can You Freeze Mini Cherry Pies?

Yes!

• Allow them to cool completely, then freeze in an airtight container.
• To reheat, bake at 300°F until warmed through.

They make an excellent make-ahead dessert for holidays and gatherings.

These mini Dutch cherry pies are the perfect handheld dessert made with homemade cherry pie filling and a buttery crumb topping. Easy, from-scratch, and perfect for any season.

If you try these Mini Dutch Cherry Pies, I would love for you to leave a comment and rating below. It helps others find the recipe and supports my small business more than you know.

And if you love from-scratch recipes made simple, be sure to explore more here at My Colorado Kitchen — where real ingredients meet everyday cooking. ❤️