Mug Fruit Pie Recipe

cherry mug pie with ice cream

The Spruce / Julia Hartbeck

Prep: 1 mins
Cook: 2 mins
Total: 3 mins
Serving: 1 pie
Yield: 1 mug pie
Nutrition Facts (per serving)
767 Calories
27g Fat
121g Carbs
11g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 767
% Daily Value*
Total Fat 27g 34%
Saturated Fat 17g 83%
Cholesterol 90mg 30%
Sodium 564mg 25%
Total Carbohydrate 121g 44%
Dietary Fiber 3g 11%
Total Sugars 38g
Protein 11g
Vitamin C 7mg 35%
Calcium 371mg 29%
Iron 3mg 15%
Potassium 535mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're growing tired of mug cakes (or, if like me, you would rather a slice of pie over cake any day of the week), then this mug pie is for you. Using store bought fruit pie filling cuts down on prep, but with a few additions, you'll get a pie filling more reminiscent of the homemade stuff. Microwaving does have its limitations, and since a pie crust won't fair well under this method of cooking, I've swapped it out for a buttery, crumbly top that still hits all those fresh baked pie notes. Served with a scoop of ice cream, some whipped cream (or both) and you'll start to wonder if your pie tins will ever see the light of day again. The recipe is also adaptable for those who are gluten free.


Forget Mug Cake Make Mug PIE!


For the Filling:

  • 3/4 cup canned fruit pie filling (such as cherry, peach, blueberry, or apple)

  • 1small squeeze lemon juice, optional

  • Few dashes ground cinnamon, or cardamom, optional

For the Cobbler Topping:

  • 1/3 cup all-purpose flour, or gluten-free flour

  • 2 teaspoons granulated sugar

  • 1/2 teaspoon baking powder

  • Pinch kosher salt

  • 2 tablespoons milk, or dairy-free milk of choice

  • 1 tablespoon unsalted butter, melted

  • Ice cream, or whipped cream, for garnish

Steps to Make It

  1. Gather the ingredients along with a microwave-safe mug.

    mug pie ingredients gathered

    The Spruce / Julia Hartbeck

  2. Place fruit pie filling, lemon juice and cinnamon (if using) into the mug and give it a stir. Make sure you have at least 1 1/2 inches from the top of the mug to leave space for the topping.

    cherry pie filling in mug with spoon

    The Spruce / Julia Hartbeck

  3. Mix the flour, sugar, pinch of salt, and baking powder in a small mixing bowl. Add in melted butter and the milk and stir to combine.

    mug pie topping ingredients in bowl with spoon

    The Spruce / Julia Hartbeck

  4. Spoon the batter on top of the fruit filling.

    topping placed in mug on top of fruit filling

    The Spruce / Julia Hartbeck

  5. Microwave on high-power for 1 1/2 to 2 minutes, or until puffy and done.

    mug pie cooked

    The Spruce / Julia Hartbeck

  6. Carefully remove mug from microwave and serve immediately with whipped cream or ice cream, if desired.

    ice cream being placed on top of mug pie

    The Spruce / Julia Hartbeck

    Recipe Variations

    • Any fruit pie filling will work in this recipe, you can even combine cherry and blueberry filling or feel free to mix in a few fresh berries if you have them on hand (peach pie filling with a few fresh raspberries tossed in is especially great).
    • The addition of lemon juice and some cinnamon helps to cut down on the sweetness of most canned pie fillings, and provides a more rounded flavor. However, these ingredients are completely optional. Also feel free to play around with the spices. Besides cinnamon, cardamom or nutmeg also make nice additions to the filling.


    The mug and it's contents will be very hot given the high sugar content of the pie filling, use caution when removing from microwave and when taking the first few bites.