These Easy Cherry Pie Bites are made with crescent roll dough, cherry pie filling, powdered sugar, and milk. Quick, fun, and dangerously addictive!
You ever have one of those days where you just need a win? Like, you’re staring at the calendar realizing you volunteered dessert duty for the potluck… and completely forgot about it? Yeah. That was me last summer.
It was a humid Saturday afternoon. The kind where your shirt sticks to your back before you even make it out the door, and all I wanted was something simple. No ovens running for hours, no dough that requires chilling—just something that made me look like I had my act together. (Spoiler alert: I didn’t.) That’s when these Cherry Pie Bites saved my day.
They’re like the laid-back cousin of the classic cherry pie. All the cozy, familiar flavors wrapped up in a bite-sized package, without the stress of getting a perfect lattice crust. I threw them together in under 30 minutes, and you’d have thought I showed up with a Martha Stewart creation. My aunt even asked for the recipe, and she never asks for recipes.
Why You’ll Love This Cherry Pie Bites Recipe?
Okay, let’s just be real for a second. We all want recipes that don’t make us break into a cold sweat, right? Here’s why these Cherry Pie Bites are always a hit in my house (and probably will be in yours too):
- Zero pie crust anxiety. Crescent roll dough does all the heavy lifting.
- Quick. Like, preheat-the-oven-and-you’re-basically-done quick.
- Totally customizable. Swap in apple or blueberry filling if you’re feeling rebellious.
- Kid-approved. My little one calls these “tiny pies” and insists they taste better than the big kind.
- They look so cute. People think you went all out when really…you just opened a can and got clever with dough.
Ingredient Notes:
I’m not a fancy baker. If I can avoid measuring flour to the gram, I will. That’s why this recipe is a dream. Here’s a quick rundown:
- Crescent roll dough (2 tubes): The unsung hero of the fridge aisle. Pillsbury knows what’s up. It’s buttery, flaky, and plays nice with just about anything.
- Cherry pie filling (1 can, 21 oz): You want that gooey, sweet-tart cherry flavor without pitting cherries for an hour? This is your friend.
- Powdered sugar (1 cup): To make the simplest glaze ever. It makes these bites look fancy without trying.
- Milk (1-2 tbsp): Just enough to make your glaze smooth. I’ve used almond milk before—works like a charm.
How To Make Cherry Pie Bites?
Step 1: Preheat and Prep
Crank the oven to 375°F. Spray a muffin tin with nonstick spray. Not exciting, but necessary.
Step 2: Dough It Up
Pop open those crescent roll tubes (anyone else get a weird rush when they pop?). Roll out the dough and cut along the perforated lines. Press each triangle into your muffin tin cups. No need for perfection here—rustic is in.
Step 3: Fill ‘Em
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Spoon cherry pie filling into each dough cup. I go for 2-3 cherries per bite, but hey, you do you. If you’re the “more is more” type, pile it on.
Step 4: Fold and Bake
Gently fold the dough over the cherries. It doesn’t have to seal—just give it a little hug. Bake for 13-14 minutes, or until golden brown and smelling like heaven.
Step 5: Glaze & Praise
While they bake, whisk powdered sugar with milk until you’ve got a drizzly glaze. Once the bites cool for a hot second, drizzle them with the glaze. Try not to eat three standing over the pan (I fail at this part every time).
Storage Options:
- Room Temp: Good for a day or two in an airtight container. Best slightly warm.
- Fridge: Up to 4 days, but they tend to disappear before that happens.
- Freezer: Yep! Freeze them before you glaze and add it fresh when you reheat. Pro move.
Variations and Substitutions:
- Different Fillings: Apple pie, blueberry, peach—whatever canned filling you’re crushing on.
- Add Spices: Sprinkle a little cinnamon or nutmeg on the filling for a cozy twist.
- Go Nutty: Add chopped pecans or walnuts on top for crunch.
- Chocolate Drizzle: Sub out the glaze and drizzle with melted chocolate. Because chocolate.
- Mini Versions: Use a mini muffin tin for true bite-sized treats. Just shorten the bake time a bit.
What to Serve with Cherry Pie Bites?
These babies play well with others. Here’s what I like to pair them with:
- Coffee. Duh. Sweet bites + strong coffee = bliss.
- Ice Cream. Vanilla or butter pecan is my go-to.
- Whipped Cream. Quick squirt of Reddi-wip? Yes, please.
- Prosecco. For brunch. Trust me on this.
Frequently Asked Questions:
Can I make these ahead of time?
Totally. Bake them the night before and glaze just before serving. Warm them up for that “just baked” vibe.
Why did my dough stick to the pan?
Don’t skimp on the nonstick spray. And let them cool for 5-10 minutes before trying to pop them out.
If you make these Cherry Pie Bites, I need to know! Share a pic, leave a comment, tell me if you ate five of them straight out of the oven (no judgment). These little bites bring so much joy, and I hope they do the same for you.
Happy baking, my friend!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Cherry Pie Bites
Ingredients
- 21 oz can cherry pie filling
- 2 8 oz tubes crescent roll dough
- 1 c powdered sugar
- 1-2 tbsp milk
Instructions
- Preheat your oven to 375F.
- Take a muffin tin and coat it with nonstick cooking spray.
- Unroll the crescent roll dough. Place each piece into the muffin tins making sure the wider end is, at the bottom.
- Spoon cherry pie filling generously into each piece of dough.
- Fold the dough over the filling covering it as best you can.
- Place them in the oven. Bake for around 13 to 14 minutes.
- While they are baking, mix sugar and milk in a bowl until you have a glaze.
- Once they're done baking drizzle the glaze, over the cherry pie bites.
- Now you can enjoy these delicious homemade Easy Cherry Pie Bites!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
