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Bake-Off® Contest 40, 2002
San Mateo, California

Grands!® Little Pies

Tasty fruit filling gets a tender streusel topping in these individual pies.

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  • prep time 20 min
  • total time 60 min
  • ingredients 9
  • servings 16
 

Ingredients

3/4
cup Pillsbury BEST® all-purpose or unbleached flour
1/2
cup packed brown sugar
1
teaspoon ground cinnamon
1/2
cup LAND O LAKES® Butter
1/2
cup Fisher® Chef's Naturals® Chopped Nuts, if desired
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1
can (21 oz) apple, blueberry or cherry pie filling
1
to 1 1/2 cups whipping cream
Cinnamon-sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts.
  • 2 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)
  • 3 Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes.
  • 4 In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.
  • 1 Heat oven to 350°F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts.
  • 2 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)
  • 3 Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes.
  • 4 In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
Trans Fat
2g
2%
),
Cholesterol
30mg
30%;
Sodium
320mg
320%;
Total Carbohydrate
33g
33%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 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; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc. 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009 Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820