Introduction

These Cherry Pie Bites are a delightful and easy-to-make treat, perfect for any occasion. With a flaky crescent roll crust and a sweet cherry filling, they capture the classic pie flavor in a convenient bite-sized form.

The image shows three small round pastries stacked on a white plate with a white marbled surface underneath. Each pastry has a shiny golden-brown outer crust that looks flaky and slightly cracked. The top pastry is cut open, revealing a bright red, glossy, thick fruit filling inside that is smooth and slightly translucent. The pastries appear soft and moist on the inside, with fine crumbs around them on the plate. The background is blurry, showing some deep red round fruits that match the filling color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 21 oz can cherry pie filling
2 8 oz tubes crescent roll dough
1 cup powdered sugar
1-2 tablespoons milk

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin with nonstick cooking spray.
Step 2: Unroll the crescent roll dough and place each piece into a muffin tin cup, positioning the widest part at the bottom.
Step 3: Spoon about 3 to 4 heaping tablespoons of cherry pie filling into each dough cup. Some filling may overflow during baking, which is fine.
Step 4: Gently fold the dough corners over the filling to enclose it as much as possible.
Step 5: Bake the bites in the oven for 13-14 minutes, or until they turn golden brown.
Step 6: While the bites bake, whisk together powdered sugar and 1 tablespoon of milk in a small bowl until smooth. Add more milk as needed to reach your desired glaze consistency.
Step 7: After baking, drizzle the glaze over the warm cherry pie bites with a spoon. Serve immediately and enjoy!

Tips & Variations

For a richer glaze, substitute milk with heavy cream or add a splash of vanilla extract.
You can swap cherry pie filling for blueberry, apple, or peach fillings for different flavors.
To make them extra festive, sprinkle a little cinnamon or nutmeg on top before baking.

Storage

Store leftover cherry pie bites in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and reheat in the oven at 325°F (160°C) for about 5-7 minutes to bring back crispness. Avoid microwaving as it can make the dough soggy.

How to Serve

A white bowl filled with round pastries, each having a golden-brown, flaky outer crust with a shiny glaze on top. One pastry is broken open on top of others, revealing a bright red, glossy cherry filling inside. The outer crust shows a light dusting of powdered sugar and a slightly cracked texture. The background features red cherries out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie filling instead of canned?

Yes, homemade cherry pie filling works perfectly and can add a fresh flavor. Just make sure it’s thick enough to hold its shape in the dough cups.

Can I prepare these ahead of time?

These bites are best enjoyed fresh, but you can assemble them ahead and refrigerate for a few hours before baking. Add a couple of extra minutes to the baking time if baking cold.

Cherry Pie Bites Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

Delight in these easy-to-make Cherry Pie Bites featuring flaky crescent roll dough filled with warm, sweet cherry pie filling and topped with a smooth powdered sugar glaze. Perfect as a bite-sized dessert for parties or a sweet snack any time of day.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 12 cherry pie bites 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

1 (21 oz) can cherry pie filling

Dough

2 (8 oz) tubes crescent roll dough

Glaze

1 cup powdered sugar
1–2 tablespoons milk

Instructions

Preheat Oven: Set your oven to 375°F (190°C) and lightly grease a standard muffin tin with nonstick cooking spray to prevent sticking.
Prepare Dough: Unroll the crescent roll dough and separate into individual pieces. Press each piece into a muffin tin cup, positioning the widest part at the bottom to create a cup shape.
Add Filling: Spoon roughly 3 to 4 heaping tablespoons of cherry pie filling into each dough-lined cup. Some filling may overflow during baking, which is expected.
Fold Dough: Gently fold the dough edges over the cherry filling to cover it partially, enclosing the filling as much as possible without sealing completely.
Bake: Place the muffin tin in the preheated oven and bake for 13 to 14 minutes, or until the dough is golden brown and cooked through.
Make the Glaze: While the bites bake, whisk together the powdered sugar and 1 tablespoon of milk in a small bowl until smooth. Add more milk if necessary to achieve a drizzle-friendly consistency.
Glaze the Bites: Remove the baked cherry pie bites from the oven and allow them to cool slightly. Drizzle the powdered sugar glaze over the warm cherry bites using a spoon, then serve immediately.

Notes

You can use any flavor of pie filling if desired, such as blueberry or apple.
For a thicker glaze, use less milk; for a thinner glaze, add more.
Let the cherry pie bites cool slightly before glazing to prevent the glaze from melting too much.
Store leftovers in an airtight container at room temperature for up to 2 days.

Keywords: cherry pie bites, crescent roll desserts, mini cherry pies, easy cherry desserts, bite-sized pies, quick dessert recipe