Recipe: Vegan Mini Cherry Pies

Every year, no matter what else is going on, we take time out of our schedule to host an ugly sweater party. It’s totally cheesy and fun, and it’s my excuse to make a ton of food, most of which isn’t healthy in any way, shape, or form. This year, we gave the winner an ugly sweater Packer gnome (check it out here) and I fed people homemade Chex Mix, puppy chow, and mini cherry pies. These pies are so easy and impress everyone. Here’s what you need:


  • Crescent rolls – Annie’s or Immaculate Bakery are good choices
  • Cherry pie filling – I made my own, but you can use store-bought
  • Sugar


Preheat the oven to the temperature recommended on your package of crescent rolls, generally between 350-375. Spray regular-sized muffin tins. Lay crescent roll triangles in the muffin tin, with the corners all poking outward. Spoon some cherry pie filling into the muffin tin. I’m able to get about 3-5 cherries in each pie.


Fold the corners over the top. Don’t worry if it’s not perfect; the pastry will puff out and keep the cherries inside. Sprinkle sugar on the tops of the mini cherry pies. Bake until light brown, probably around 12 minutes. Let cool and enjoy!  

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