Grandma's Mini Cherry Pies


Grandma's Mini Cherry Pies

Primary Media

Aluminum pie plate filled with cherry pie with lattice top

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Recipe Data


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    Servings and Ingredients

    Serves 4
    3 c. flour
    1 tsp. salt
    1 tbsp. sugar
    1 c. shortening
    1 tbsp. Hy-Vee apple cider vinegar
    1 egg, beaten
    ½ c. ice cold water
    2 (21 oz each) cans cherry pie filling


    1. Preheat oven to 375 degrees.
    2. Combine flour, sugar, and salt and cut in shortening with a knife.
    3. Add vinegar, egg and water; mix with fork.
    4. Divide dough into four parts; wrap in plastic wrap and chill for 30 minutes.
    5. For each mini pie place one dough ball on floured surface; cut off one-third of the dough; set aside. Roll remaining dough to fit the pie tin; trim the edges with a sharp knife. Combine the excess pie scraps with the remainder of the dough ball, roll out, and cut 1/2-inch strips. Spoon one half can of pie filling into each shell.
    6. Place the strips on pie filling to form a lattice top, trim to fit, and press the edges of the lattice to the lower crust edge with a dab of water to seal.
    7. Bake on a baking sheet approximately 35 minutes until golden brown; cover the edges and/or top with foil to prevent crust from browning too quickly. Cool on wire rack.

    Nutrition facts


    120 Calories per serving

    Amounts Per Serving

    • Total Fat: 3.5g
    • Cholesterol: 15mg
    • Sodium: 100mg
    • Total Carbohydrates: 20g
    • Protein: 2g

    Daily Values

    Vitamin A 2%
    Vitamin C 0%
    Iron 4%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Garden 2007.