2 cups fresh or canned cherries, pitted

1 cup cream cheese, softened

1/4 cup granulated sugar

1 tsp vanilla extract

1 package refrigerated pie crusts (2 crusts)

1 egg, beaten (for egg wash)

2 tbsp apricot jam (optional, for glaze)

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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix cream cheese, sugar, and vanilla extract until smooth.
Roll out pie crusts on a lightly floured surface and cut into 3–4 inch circles.
Place half of the dough circles on the baking sheet and add about 1 teaspoon of cream cheese filling to the center of each.
Top each with a few cherries, being careful not to overfill.
Place another dough circle on top, press the edges to seal, and crimp with a fork.
Brush tops with beaten egg for a golden finish.
Bake for 18–22 minutes until golden brown and flaky.
Cool slightly, then brush with warmed apricot jam for a glossy glaze if desired.

Add lemon zest or almond extract to the cherries for extra flavor.

Use puff pastry instead of pie crust for a lighter texture.

Top cooled pies with a drizzle of melted white chocolate for decoration.

Freeze unbaked pies for later—bake directly from frozen when needed.

Reheat baked pies in the oven for 5 minutes to crisp up the crust.