Photo of Easy cherry pie cups by WW

Easy cherry pie cups

Total Time
40 min
20 min
20 min
Five simple ingredients are all it takes to make these adorable handheld cherry pies. Prep couldn’t be simpler, either, as the filling uses frozen cherries (which you don’t need to thaw) and the crust consists of refrigerated biscuit dough. You won’t use the entire can of biscuits, so stash the leftover dough for another use.


Cooking spray

5 spray(s)

Refrigerated biscuit dough

12 oz, 6 large flaky biscuits

Frozen unsweetened dark sweet cherries

5 cup(s)

Almond extract

½ tsp


2 Tbsp

Aerosol whipped cream

½ cup(s)


  1. Preheat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray. Split each biscuit in half to form 2 dough rounds. Between layers of wax or parchment paper, roll each dough round into a thin 4 ½-inch circle. Arrange the dough rounds in the prepared muffin pan, pressing into the bottom and up the sides to form cups.
  2. In a large bowl, toss the frozen cherries with the almond extract. Sprinkle with the cornstarch and toss to coat. Divide the cherry mixture evenly among the prepared cups. Bake until the filling is bubbly and the crust is browned, 18 to 22 minutes.
  3. Run a thin knife or offset spatula around the edge of each pie cup. Remove the pie cups from the pan. Top each with 2 tsp whipped cream.
  4. Serving size: 1 pie cup