Pie Poppers

Bring the craveable flavors of your favorite fruit pie into a portable, poppable single serving. It's one of our Top 10 Pies to Try!

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Servings 24

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( 25 ) Ratings

25 Ratings

5 Stars 19%

4 Stars 16%

3 Stars 13%

2 Stars 26%

1 Stars 10%

Member Reviews ( 10 )

094d38cb-21ef-41bf-8cdf-afb91f8a6fb2

ingredients 4
Prep Time 30 min
Total Time 50 min

Ingredients

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

1/2: cup canned pie filling or lemon curd

1/2: cup powdered sugar, if desired

3: to 4 teaspoons milk, if desired

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Directions

1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut each crust into 12 squares (some of the squares will have a rounded edge). Place 1 teaspoon filling on each square.
2 Bring all sides together in center; press to seal. With fingers, pinch dough firmly about 1/4 inch below edges, making a pouch with points extending over top. Place in ungreased mini muffin cup OR place mini paper baking cups in each of 24 mini muffin cups, and place popper inside baking cup. Repeat to make 24 poppers.
3 Bake 11 to 14 minutes or until golden brown. Cool. Mix powdered sugar and milk until smooth, adding milk until thin enough to drizzle. Drizzle glaze over poppers; let stand until set, about 30 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Popper

Calories: 90
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 100mg; 100%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 0g 0% Sugars 3g 3% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

0 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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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halfahart

report Posted Feb. 1, 2013 8:19 AM

while these are very good, I think the next time I make them, I will roll the dough out thinner so there is more filling and less dough.

swamp442

report Posted Aug. 10, 2012 10:46 PM

What they don't want you to know is that I submitted this recipe and name pie poppers on their last contest and they took it and called it their own. I will never submit another recipe again when this is what they end up doing. To all of us that have ever submitted a recipe to their contest we deserve honorable mentions. Good luck. Those of you who like this idea I would like the credit for it not Pillsbury or General Mills. It's a great idea isn't it? I guess they thought so enough to use it. Nice creative department they have on staff.

tarbaby32

report Posted May. 28, 2012 6:56 AM

Made these for my parents 50th wedding anniversary party to put on the dessert table and they went like hot cakes. I used the pie filling that had 'more fruit' in it and had about 1/3 can left after each batch. They were easy to make. The toughest part was figuring how to divide the pie dough. These would be much better than serving a big pie for picnics and BBQ's.

wenmyoung

report Posted May. 14, 2012 3:34 PM

I found that a thicker filling did best, so I used a stick blender in a can of pie filling, added 2-3 tsp of cornstarch and adjusted to taste using cinammon, all spice, etc. I used 2 boxes (4 pie crusts) to almost one whole can of filling, yield 48 poppers. I also used Pioneer Woman Vanilla Bean Scone Icing. Got rave reviews from tasters all weekend. They freeze wonderfully.

ro26

report Posted Mar. 11, 2012 5:24 PM

I have made these a couple of times and everyone loves them. I used strawberry-blackberry jam and they were absolutely delicious.