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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 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.
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Swap cherry pie filling for your favorite fruit pie filling, such as blueberry or strawberry.
Top each cherry pie cup with a dollop of fresh whipped cream or whipped topping, if desired.
If you plan to bring these pies to a party or potluck, place fully cooled pies back inside a clean muffin pan for easy transport.
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