Mini Cherry Pies

5 from 1 vote

Individual cherry fruit pies with flaky crescent dough crust.

Prep Time30

Cook Time15

Total Time45

Course: Baking, Dessert

Cuisine: American, Baking, Vegan

Keyword: baking, cherry pie, crescent rolls

Servings: people

10 oz frozen cherries
2 tbsp cornstarch
4 tbsp zero-calorie sweetener or granulated sugar (use a cup-for-cup sugar replacement like monk fruit sweetener)
1/2 tsp salt
3 tbsp light orange juice
1 can reduced-fat crescent rolls

Make the cherry pie filling: pour the frozen cherries into a pot and heat them over medium-low heat, covered, for about 15 minutes until they are thawed and beginning to soften.
Add the sweetener and salt; use a fork or other tool to press down the cherries, partially mashing them.
Combine the cornstarch and orange juice and stir until fully dissolved. Then, add it to the mashed cherries.
Cover and simmer for approximately 5 minutes or until the filling visibly thickens. Set aside the filling to cool slightly. Preheat oven up to 375°F.
When you're ready to assemble them, spray a muffin tin and take the reduced-fat Crescent rolls out of the refrigerator. Separate the 8 rolls.
If you want to make a lattice or X design on top of your cherry-filled crescent cups, slice a strand of each crescent triangle lengthwise and cut the strand into smaller pieces for the design before working the dough into the muffin cups. (see photo)
Press and mold the crescent dough triangles into the muffin cups, filling any gaps before evenly dividing the cherry filling among them. Then, decorate the tops with your desired design.
Bake the mini pies for about 10 to 15 minutes, until they are golden brown and the sides are fully baked. Allow them to rest for a few minutes in the muffin cups before unmolding.

4 WW points per pie when using zero-calorie sweetener

6 WW points per pie when using granulated sugar