Grands!® Little Pies

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

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Servings 16

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( 161 ) Ratings

161 Ratings

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27098590-9e45-4bd1-b09d-9bfa594dc484

Bake-Off® Contest 40, 2002

S. Lea Mead

San Mateo, California

ingredients 9
Prep Time 20 min
Total Time 60 min

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

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Directions

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.