Sunday, May 11, 2008
Cherry Pie Cups
Easy and adorable! Bake individual little pies in muffin cups using Pillsbury® refrigerated pie crust.
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (21 oz) cherry pie filling
1. Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
2. Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
3. Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.