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Cherry Pomegranate Mini Pies Recipe {3 Ingredients}

November 21, 2011 By Heidi 1 Comment

I may get paid for ads or purchases made through links in this post.

Serve up some delicious pie, single serve style, with this Cherry Pomegranate Mini Pies Recipe!

Cherry Pomegranate Mini Pies Recipe at TheFrugalGirls.com

Following is a delicious Cherry Pie Cups Recipe and guest
post by Carly ~ enjoy!

This Cherry Pomegranate Mini Pies Recipe is incredible. Oh my. Well, here’s the thing about holiday pies… they’re big. They’re sugary. They’re calorie monsters. And yet, sometimes, all you want is a piece of freaking pie. Never fear, my friends.

Now you can serve your guests (or yourself…) the perfect amount of pie. These individual pies have the perfect amount of crunchy crust while still being filled with sweet-yet-fresh cherries and pomegranate seeds. The perfect combination of tang and sweet.  Word.

Cherry Pomegranate Mini Pies Recipe

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Cherry Pomegranate Mini Pies Recipe
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Cherry Pomegranate Mini Pies Recipe

Serve up some delicious pie, single serve style, with this Cherry Pomegranate Mini Pies Recipe!
Cook Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 9 pies
Author: Carly

Ingredients

  • 1 Refrigerated Pie Crust
  • 21 oz Cherry Pie Filling can
  • 1 Whole Pomegranate

Instructions

  • Take refrigerated pie crust out of the box and let it sit out on the counter for 30 minutes.
  • Break pomegranate seeds out of prison. Tip on opening Pomegranates: Cut pomegranate into four parts. Fill a large bowl 1/2 way with water and break apart the pomegranate under water. The seeds will sink while the white “brainey” parts and rind will float. Collect the seeds, drain them, and set aside. Be careful! Pomegranates stain!
  • Use a roller to make the pie crust thinner by rolling it toward the edges.
  • Cut the crust into squares about 3 inches by 3 inches.
  • Place each square into a greased cupcake tin, making sure to fold it down into the bottom without ripping it.
  • Spoon cherry filling into each mini pie (there should be about 3-4 whole cherries in each, filling about 2/3 of the pastry dough crust).
  • Add a layer of pomegranate seeds on top of cherry pie filling.
  • Bake for 20-30 minutes, depending on how golden you prefer your crust! Serve and enjoy 🙂

Carly loves mason jars, healthy cupcakes, oxymorons, and workout music! Check her out on Facebook and Pinterest!

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So have you tried this Cherry Pomegranate Mini Pies Recipe yet?

Leave a comment and share…

Filed Under: Christmas, Dessert Recipes, Guest Posts, Recipes Tagged With: Christmas Recipes, Pie, Skinny Desserts

Comments

  1. Susan says

    November 19, 2012 at 8:39 pm

    Turned out as yummy as the pics looked! I thought I’d be clever, though, and use a 3″ diameter glass to make the pies neater…should have cut squares as mentioned above, as the nice neat little circles meant that the yummy pie juices oozed over the top and were harder to remove from the pan. Carly’s were probably easier to get out of the cupcake pan, I bet!

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Hey there... it's so nice to meet you! I'm Heidi: a Frugal Girl living in sunny Arizona! I love sharing Easy Recipes, DIY Decor, Style & Beauty Hacks, Gardening Tips, Travel Hacks, and Creative Ways to Live the Sweet Life on a Budget. I'm so glad you're here!
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