Delicious cherry pie bites

These cherry pie bites are a go to for when I want an easy sweet treat that feels homemade without the fuss. They come together quickly and fill the kitchen with a warm, inviting smell that always feels like a little celebration.

I put these together one evening after a busy day and they instantly became a favorite for casual get-togethers and family dessert nights.

Ingredients

• One 21 ounce can of cherry pie filling: for that perfect balance of sweet and tart choose a brand with visible cherries and thick syrup for the best texture
• Two 8 ounce tubes of crescent roll dough: that create a buttery flaky shell opt for fresh chilled dough rather than frozen for easier handling
• One cup powdered sugar: to make a smooth glaze which brings the right sweetness and pretty finish use fine sifted sugar to avoid lumps
• One to two tablespoons milk: to adjust glaze thickness whole milk works well to add richness but any milk or milk alternative can be used

Instructions

Preheat Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Lightly grease a standard muffin tin with nonstick cooking spray or a light brush of oil so the dough won&t stick and comes out cleanly after baking.

Prepare Dough:

Carefully unroll the crescent roll dough onto a clean surface. Separate the dough pieces and press each into the muffin tin cups placing the widest part at the bottom so they form small nests. Gently press the dough into the cup to fit the shape but avoid tearing it.

Add Filling:

Using a spoon scoop about three to four heaping tablespoons of cherry pie filling into each dough cup. Let the filling mound up even if it overflows a little because it will bubble and caramelize in the oven creating a lovely sticky finish.

Fold Dough:

Bring the dough corners up and gently fold them over the filling aiming to partially enclose each bite. Do not fully seal it because some filling needs to stay exposed to get that caramelized cherry top texture.

Bake:

Place the muffin tin in the oven and bake for 13 to 14 minutes or until the dough is puffed and golden brown. Oven times vary so keep an eye toward the end to avoid burning.

Make the Glaze:

While the bites bake mix powdered sugar and milk in a small bowl whisking until smooth. Adjust the milk so the glaze drizzles easily but is thick enough to hold some shape on the bites.

Glaze the Bites:

Remove the pie bites from the oven and cool slightly for about five minutes. Use a spoon to drizzle the glaze generously over the warm bites letting it drip down the sides. Serve warm so the glaze softens into the warm cherry syrup.

My favorite part is the lightly golden crispy dough paired with the sweet tang of cherry pie filling that bursts in every bite. This recipe reminds me of impromptu weekend visits with neighbors where these little bites were always a welcome snack.

Storage Tips

Store leftover bites in an airtight container at room temperature if you plan to eat them within 24 hours. For longer keeping place covered in the fridge for up to three days and rewarm gently in a toaster oven.

Ingredient Swaps

Try peach or blueberry pie filling for a seasonal twist or use refrigerated biscuit dough instead of crescent rolls for a slightly heartier crust. For a vegan option swap milk for a plant-based alternative in the glaze and use a dairy-free crescent dough.

Serving Ideas

Serve alongside a scoop of vanilla ice cream or whipped cream for a dessert feel. They also taste fantastic with a cup of hot tea or coffee making them perfect for afternoon treats.

And take your time whisking the glaze smooth so it has that glossy finish that makes these bites so irresistible.

Frequently Asked Recipe Questions

→ What dough works best for the cherry bites?

Crescent roll dough is ideal for these bites as it bakes up flaky and golden, perfectly complementing the cherry filling.

→ Can I use fresh cherries instead of canned filling?

Fresh cherries can be used but may require cooking down with sugar to replicate the thick consistency of pie filling.

→ How do I prevent the dough from getting soggy?

Placing the dough directly into a greased muffin tin and baking until golden helps maintain a crisp exterior that holds up well against the filling.

→ What’s the best way to make the glaze smooth?

Whisk powdered sugar with milk gradually until the glaze reaches the desired drizzle consistency without lumps.

→ Can these bites be prepared ahead of time?

They can be assembled and refrigerated, then baked fresh when ready to serve for optimal texture and flavor.