Pie Recipes
Grands! Little Pies
Lea Mead of San Mateo, California, won $10,000 in the Fast & Fabulous Desserts & Treats category at the 40th Pillsbury Bake-Off Contest. Mead says the inspiration for this dish was "a potluck dinner where I wanted to take pie, but knew that pies tend to get messy."
Yield: 16 servings
Ingredients
- 3/4 cup Pillsbury Best all-purpose or unbleached flour
- 1/2 cup firmly packed brown sugar
- 1 teaspoon cinnamon
- 1/2 cup butter
- 1/2 cup chopped nuts, if desired
- 1 (17.3 ounce) can Pillsbury Grands! Refrigerated Flaky Biscuits
- 1 (21 ounce) can apple, blueberry or cherry pie filling
- 1 to 1 1/2 cups whipping cream
- Cinnamon-sugar
Instructions
- Heat oven to 350 degrees F.
- Lightly spoon flour into measuring cup; level off.
- In medium bowl, combine flour, brown sugar and cinnamon.
- With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in nuts.
- Separate dough into eight biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round into an ungreased 2 3/4 x 1 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.)
- Bake for 15 to 22 minutes or until golden brown.
- Cool for 5 minutes.
- Remove from muffin cups; place on wire rack. Cool for 10 minutes.
- In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar.
- Store in refrigerator.
Nutrition
Per serving: 350 calories; 21g fat (10g saturated fat; 54 percent calories from fat); 36g carbohydrates; 45mg cholesterol;
370mg sodium; 4g protein; 1g fiber