Cherry Pie Bites

Little cherry pies with a bit of a crumble on top. Store in a single layer in an airtight container in fridge for about 2 days or freeze for about 2 months.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325F. Beat 1/2 c butter and cream cheese together until combined. Add 1 c flour. Shape resulting dough into 24 equal balls. Press into bottoms & up sides of mini muffin tin (1 3/4in.)

Step 2

For streusel, stir together 2 tbsp flour, nuts, if using, brown sugar and nutmeg. Using pastry blender, cut in 1 1/2 tbsp butter until crumbly.

Step 3

For filling, combine cherries, sugar and cornstarch. Cook over medium heat until cherries release juices, stirring occasionally. Continue cooking, stirring constantly, until mixture thickens and bubbles. Spoon 1 heaping tsp of filling into each cup. Sprinkle evenly with streusel.

Step 4

Bake 25-30 minutes or until edges are golden brown. Cool in pan on wire rack 5 minutes, remove to wire rack to cool completely.