Cherry Pie (Just 2 Ingredients)

Directions

1. Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin or line with paper liners.
2. Unroll the crescent roll dough and separate into triangles as per the package instructions. Place one triangle in each muffin cup, shaping it to fit the bottom and sides.
3. Spoon cherry pie filling into each prepared dough cup, filling about 3/4 of the way.
4. Fold the corners of the dough over the cherry filling, pinching gently to seal and create a neat top. The dough will puff up beautifully as it bakes.
5. Bake for 12–15 minutes, or until the tops are golden brown and the cherry filling is bubbling slightly.
6. Remove from the oven and let cool for a few minutes before serving to avoid burning the tongue on hot cherry filling.

Recipe Details

Prep Time: 5 minutes
Cook Time: 12–15 minutes
Total Time: 20 minutes
Servings: 8 mini pies
Difficulty Level: Easy

Variations & Substitutions

• Use blueberry, apple, or peach pie filling for a different fruity twist.
• Sprinkle a little cinnamon sugar on top before baking for added flavor.
• For a dairy-free version, use crescent dough labeled dairy-free.

Serving Suggestions