Little Cranberry-Apple Pies

Convenient frozen biscuits make tender, flaky crusts for individual desserts.

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  • prep time 15 min
  • total time 55 min
  • ingredients 10
  • servings 2
 

Ingredients

Crust

2
Pillsbury™ Grands!™ frozen southern-style biscuits (from 25-oz bag)

Filling

2
tablespoons dried cranberries
1/2
cup apple pie filling (from 21-oz can)

Topping

2
tablespoons quick-cooking or old-fashioned oats
1
tablespoon all-purpose flour
1
tablespoon light brown sugar
1/4
teaspoon ground cinnamon
1
tablespoon butter or margarine
2
tablespoons whipped topping
Chopped dried cranberries, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 2 (6-oz) custard cups with cooking spray. Place biscuits on microwavable plate. Microwave uncovered on High 10 seconds. Turn over, and microwave an additional 10 to 15 seconds, if necessary, until biscuits are softened. Press and stretch each into 5-inch round, using floured fingers if needed. Place 1 biscuit in each custard cup, pressing into bottom and up side of each.
  • 2 In small bowl, mix filling ingredients. Divide evenly between biscuit-lined cups.
  • 3 In small bowl, mix oats, flour, brown sugar and cinnamon. With fork, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. Place custard cups on cookie sheet.
  • 4 Bake 20 to 25 minutes or until edges are golden brown and filling bubbles around edges; cool 5 minutes. Remove from custard cups; place on cooling rack. Cool 10 minutes. Top with whipped topping and chopped cranberries.
  • 1 Heat oven to 350°F. Spray 2 (6-oz) custard cups with cooking spray. Place biscuits on microwavable plate. Microwave uncovered on High 10 seconds. Turn over, and microwave an additional 10 to 15 seconds, if necessary, until biscuits are softened. Press and stretch each into 5-inch round, using floured fingers if needed. Place 1 biscuit in each custard cup, pressing into bottom and up side of each.
  • 2 In small bowl, mix filling ingredients. Divide evenly between biscuit-lined cups.
  • 3 In small bowl, mix oats, flour, brown sugar and cinnamon. With fork, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. Place custard cups on cookie sheet.
  • 4 Bake 20 to 25 minutes or until edges are golden brown and filling bubbles around edges; cool 5 minutes. Remove from custard cups; place on cooling rack. Cool 10 minutes. Top with whipped topping and chopped cranberries.

EXPERT TIPS

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Expert Tips

Drizzle with a little caramel topping to make the pies even more amazing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
4g
4%
),
Cholesterol
15mg
15%;
Sodium
610mg
610%;
Total Carbohydrate
59g
59%
(Dietary Fiber
2g
2%
  Sugars
30g
30%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 2 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:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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