I have a slight “thing” for Cherry Pie filling, okay a big thing. It is the only canned pie filling that I love. I admit that I accept any excuse to eat it on or in something.
When planning my menu for Thanksgiving this year, I knew I wanted to make a Cherry Pie.
This year my hubby’s birthday fell on Thanksgiving so I had to figure out a way to incorporate holiday staples with birthday cake. I could imagine my guests thinking I was really taking my cooking to ridiculous heights if I made full size versions of everything I wanted to make. So I decided to make miniature desserts consisting of birthday ice cream cake cupcakes, mini pumpkin pies and mini cherry crumb pies. This was my way of making all the things I wanted without having a ridiculous amount of leftovers.
These pies were super easy to make and quite cute.
- 1 package refrigerated pie crust rolls (or homemade)
- 1 can Cherry Pie filling
- ½ cup butter
- 1 Cup brown sugar
- ¾ cup flour
- ¾ cup Oatmeal (not instant)
- ½ tsp cinnamon
- ¼ tsp salt
- Unroll dough
- Cut out desired shapes with a two and a half or 3 inch circle cookie cutter
- Press into muffin tins
- Prick bottoms with knife
- Add about 4 cherries into each cup
- Crumb topping
- Mix Brown sugar, flour, Oatmeal cinnamon and salt until combined
- Cut butter into squares and blend in with fork or pastry blender until it resembles coarse crumbs.
- Sprinkle over the top of each pie
- Bake at 375 degrees for about 15 minutes*