Cherry Pie Cups

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

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Servings 12

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( 201 ) Ratings

201 Ratings

5 Stars 17%

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Member Reviews ( 53 )

42a265fe-5501-41db-95b6-59c765e3938f

ingredients 2
Prep Time 15 min
Total Time 35 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: can (21 oz) cherry pie filling

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Directions

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.

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.

Review & Comments

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Covcoll

report Posted Apr. 14, 2013 12:49 AM

These mini pies were really good and very easy to make just 1-2-3.... I love that!!! I used a Lite Cherry Pie filling and everyone love them! :-)

Msnancy2012

report Posted Jan. 22, 2013 1:37 PM

These little pies are great! If you have a tart tamper, it makes fitting the dough into the muffin tin much easier. It's a wooden dowel with a larger "knob" on one end for regular size tins and a smaller "knob" on the other for mini muffin tins. About $4.

rocky116

report Posted Aug. 12, 2012 5:48 PM

I tried making these in the mini muffin pans and what a disaster. The cups turn out to be too small with trying to put cream cheese filling that someone else suggested. They still tasted OK but they ran all over the place. Must try again in regular muffin tins. Plus works better if you put the cherry filling on after you bake the cups

bcullen

report Posted Jul. 9, 2012 9:36 AM

I have made these several times and they are great. I serve them for company and they think you have worked hard to prepare. I serve warm with a dip of ice cream and a sprinkle of nuts on top.

tybeegirl2

report Posted Jul. 5, 2012 10:45 AM

Super idea except for discarding the scraps. Be sure to roll out in strips, however small, or cut out what remains and sprinkle with cinnamon sugar.