Cherry Pie Cups (Party Size)

Easy and adorable! Bake individual little pies in muffin cups using Pillsbury® refrigerated pie crust.

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  • prep time 15 min
  • total time 35 min
  • ingredients 2
  • servings 24
 

Ingredients

2
boxes Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cans (21 oz each) cherry pie filling

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 24 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.
  • 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 24 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.

EXPERT TIPS

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Expert Tips

These easy mini pies can be made ahead for your party.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pie Cup
Calories
160
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
130mg
130%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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