Easiest Potluck Dessert Ever

Mini cherry pies | Frankly Entertaining

Happy 4th everyone! So, do you have big plans for the day? Maybe you just got that last minute invite to the neighbors “last minute” bbq. Am I the only one who wonders if I get the last minute invites because somebody else canceled?!  Well, today I’m showing you the easiest thing you could bring to a potluck event. We actually had our end of year swim team party last night, and these are what I brought.

You could make these harder if you want, but sometimes you only have a half an hour to pull something together, and these work wonderfully. All you need is some premade pie dough, some canned pie filling and an egg. Obviously you could make of all these things from scratch, but then it wouldn’t be the easiest pot luck dessert ever!

  • Use a 2″ circle cutter to cut circles (clearly) out of the pie dough. Using a mini muffin tin, place one circle in each opening.
  • Place 2 tablespoons of filling in each tart shell (I used cherry pie filling and it was 4 cherries per pie)
  • Cut patriotic shapes out of the remaining pie dough and top each tart with a dough shape.
  • Make an egg wash by beating one egg with 2 Tbsp. of water and brushing the top of each tart.
  • Bake in a 425º oven for 10 minutes

I just used cherry, but a mix of cherry and blueberry would be super cute! Alright, go out and impress some people with your last minute skills!!

 

 

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18 Comments

  1. I looked at the picture and your Post title and thought, “You have got to be kidding me.” Easy? No way. But, reading on……… what an “easy peasy lemon squeasy” dessert (don’t know where I picked up that cute little saying!!!) Happy 4th of July

  2. Trisha

     /  July 5, 2012

    I made these! Thanks!! I did blueberry and cherry. Made a cute mini lattice because my star was too large. Lattice was darling. Topped them with some freshly whipped cream You would never guess that these darling and tasty treats were so simple!

  3. Sharleen

     /  July 5, 2012

    Soooo making these next year! Thanks!

  4. So darn cute! I’m definitely doing this for the next 4th of July…or maybe for Labor Day if I can’t wait!!!

  5. Doreen

     /  June 28, 2013

    I just made these….very easy and so cute!

  6. Doreen, I’m so glad you like them!

  7. Rachel

     /  June 29, 2013

    Do you think you could make these in a regular muffin tin? Would cooking time change? Thanks!

  8. I don’t think you would need to change the cooking time, but you might want to use muffin liners because I’m not sure how easily they’d come out of the pan. Let me know how it works!

  9. Rachel

     /  July 8, 2013

    I made these for the 4th using a regular muffin tin and they were a hit! I used a 4 inch cutter for the crusts and increased the baking time to 15 minutes. They came out of the pan fine without liners, had to be easy with them though. Thanks so much for the idea!

  10. anita

     /  April 24, 2014

    Can these be frozen for later use? We camp alot.

  11. Anita: You can definitely freeze them, but I would think you’d want to re-heat it in the oven, or else it might get soggy. You could freeze the empty pie shells, and then thaw those and just add pie filling when you’re ready to eat.

  12. yes!!! wow. i am in love and going to try these this week. thinking i might go ahead and make some gluten free dough….hey, i’m tryin it out and it’s going pretty good. thinking about tring blueberry and lemon zest. mini pies! pretty much completely adorable and inspiring. way cuter than hand pies, even. i will credit you when i post about them! thanks for the idea. yu-umm!

  13. Donna

     /  June 29, 2014

    Fantastic idea can’t wait to try them thanks

  14. Anne Lacy

     /  July 2, 2014

    Hey I was looking through all of the fourth of July things and I saw these and I was thinking they would be great for fall with Apples too. I cant wait to try them.. I am wondering about strawberries and blueberries too.

  15. Sherry

     /  July 3, 2014

    Do you have to grease the muffin tins if you don’t use liners?

  16. Mollie

     /  July 3, 2014

    I was going to make these but it’s most likely going to be in advance. Would I store these in the fridge or at room temperature?

  17. I would store them at room temperature if it’s going to be for a day or two. You could also pre-bake the shells and stars, and then fill them right before you’re ready to serve, since you don’t need to cook the canned pie filling.

  18. You don’t need to grease the pans because the pie dough has a lot of oil/butter.

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