When you want something quick and easy these Mini Cherry Pies come to the rescue! I bought the pre-made frozen puff pastry shells a while ago and as I was staring into my pantry today waiting until it hits me, the canned sour cherries just looked extra delicious, so I decided to make these Mini Cherry Pies. The whole feat was rather quick and easy, just bake the shells, combine everything for the cherry pie filling and cook for a couple minutes, then a couple minutes to whip the cream and vu’a la, you’re pretty much done! By the way, this time I used Splenda instead of sugar, because desserts have enough calories as it is, and if I can shave some off by using a low calorie sweetener with the same flavor and results? why not, right? I didn’t tell my family that the Mini Cherry Pies weren’t made with sugar and no one noticed, because these were gone in pretty much one sitting.
Check out the step by step pictures below to see just how easy dessert can be!

Mini Cherry Pies (Puff Pastry)

Ingredients: 

• puff pastry shells

Cherry Pie Filling

• canned sour cherries, drained
• juice from canned cherries
  
• SPLENDA® Brand Sugar Blend Sweetener  (or granulated sugar)
• corn starch

Whipped Cream

• heavy whipping cream
  
• SPLENDA® Brand Sugar Blend Sweetener (or granulated sugar)
• vanilla extract

How to make the Cherry Pie Filling:

Combine all ingredients (2/3 cups cherries, 3 Tbsp SPLENDA® Brand Sugar Blend Sweetener, 1 tablespoon corn starch, 1/3 cup cherry juice) in a sauce pot, stir, then cook a couple minutes past boiling point until the mixture thickens and the raw taste of corn starch disappears. Do not cook too long past thickening and the raw flavor disappearing or the mixture will thin again.

Bake the Shells:

Lay out the puff pastry cut outs onto parchment paper or foil lined baking sheet/pan. Bake in preheated to 400F oven for about 10 minutes or until the tops are golden in color.

As soon as the shells are baked, use something about the size of the inside circle and push down to reveal the borders of our future pies. Allow to cool completely before using.

Make the sweetened Whipped Cream:

Combine 2/3 cup heavy whipping cream, 2 tsp vanilla extract and 1 tablespoon of SPLENDA® Brand Sugar Blend Sweetener. Whip the mixture together until it thickens and increases in volume. Taste and adjust the sweetness by adding more sugar if you like the whip cream sweeter.

Assemble the Mini Cherry Pies:

Place 1 or two cherries inside of each pie shell.

Fit a pastry bag or a ziplock with a star tip, fill with whipping cream and pipe a good amount on top of each filled pie shell.

Using a 1/4 tsp measuring spoon or something similar make an indentation on top of piped whipping cream mount.

Now fill each indentation with 1 cherry.

Refrigerate the Mini Cherry Pies until ready to eat.

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Mini Cherry Pies

5 from 2 votes

A delicious puff pastry recipe, mini pastry pies topped with sweet whipped cream and canned sour cherries.

Author: Marina | Let the Baking Begin!

Course: Dessert

Cuisine: American

Keyword: mini cherry pies

Calories: 291 kcal

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 24 pcs

Ingredients

• 24 puff pastry shells

Cherry Pie Filling

• 2/3 cups canned sour cherries drained
• 1/3 cup juice from canned cherries
• 3 Tbsp SPLENDA® Brand Sugar Blend Sweetener or 1/4 cup granulated sugar
• 1 Tbsp corn starch

Whipped Cream

• 2/3 cup heavy whipping cream
• 2 Tbsp SPLENDA® Brand Sugar Blend Sweetener or 4 Tbsp granulated sugar
• 1 tsp vanilla extract

Instructions

How to make the Cherry Pie Filling

1. Combine all ingredients (2/3 cups cherries, 3 Tbsp SPLENDA® Brand Sugar Blend Sweetener, 1 tablespoon corn starch, 1/3 cup cherry juice) in a saucepot, stir, then cook a couple minutes past boiling point until the mixture thickens and the raw taste of corn starch disappears. Do not cook too long past thickening and the raw flavor disappearing or the mixture will thin again.

Bake the Shells

1. Lay out the puff pastry cut outs onto parchment paper or foil lined baking sheet/pan. Bake in preheated to 400°F oven for about 10 minutes or until the tops are golden in color.

2. As soon as the shells are baked, use something about the size of the inside circle and push down to reveal the borders of our future pies. Allow to cool completely before using.

Make the sweetened Whipped Cream

1. Combine 2/3 cup heavy whipping cream, 2 tsp vanilla extract and 1 Tbsp SPLENDA® Brand Sugar Blend Sweetener. Whip the mixture together until it thickens and increases in volume. Taste and adjust the sweetness by adding more sugar if you like the whip cream sweeter.

Assemble the Mini Cherry Pies:

1. Place 1 or two cherries inside of each pie shell.
2. Fit a pastry bag or a ziplock with a star tip, fill with whipping cream and pipe a good amount on top of each filled pie shell.
3. Using a 1/4 tsp measuring spoon or something similar make an indentation on top of piped whipping cream mount.
4. Fill each indentation with 1 cherry and refrigerate until ready to eat.

Nutrition Facts

Mini Cherry Pies

Amount Per Serving

Calories 291 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 6g38%

Cholesterol 9mg3%

Sodium 120mg5%

Potassium 45mg1%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 125IU3%

Vitamin C 1mg1%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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