Cherry Pie Bites are mini treats with a flaky crust and a sweet cherry filling, making them the perfect handheld dessert for any occasion.

1 package of refrigerated pie crusts

1 1/2 cups fresh or frozen cherries (pitted)

1/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

1/4 teaspoon almond extract (optional)

1 tablespoon butter (for dotting)

1 egg (for egg wash)

1 tablespoon coarse sugar (for sprinkling on top)

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Preheat your oven to 375°F (190°C).
Roll out the pie crusts on a lightly floured surface. Use a round cutter or a glass to cut out circles (about 3 inches in diameter).
In a small saucepan, combine the cherries, sugar, cornstarch, lemon juice, and almond extract (if using). Cook over medium heat, stirring frequently, until the mixture thickens and the cherries start to soften (about 5-7 minutes). Remove from heat and let it cool slightly.
Spoon a small amount of the cherry filling onto the center of each pie crust circle.
Dot the filling with a tiny piece of butter.
Fold the edges of the pie crust over the filling, creating a half-moon shape, and press the edges to seal. Use a fork to crimp the edges.
Beat the egg and brush it over the top of the pie bites.
Sprinkle the tops with coarse sugar for a beautiful finish.
Place the prepared pie bites on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie bites cool for a few minutes before serving.

Store in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
To freeze, place unbaked bites on a baking sheet, freeze, then transfer to an airtight container. Bake from frozen at 375°F for about 25-30 minutes.
Can be made ahead and baked just before serving.
Feel free to substitute cherries with blueberries, strawberries, or mixed berries.
Use puff pastry for a flakier texture if desired.
Optional: Drizzle a glaze made of powdered sugar and milk over the tops for extra sweetness.
Skip the egg wash for a vegan version, and use a dairy-free milk instead.