White Chocolate Cherry Mini Pies

By carvalhohm

Ingredients

• 1 1
• box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 1
• teaspoon sugar
• 1/3 1/3
• cup chopped white chocolate baking bar
• 1 1
• carton (7 oz) crème fraîche (about 1 cup)
• 1 1
• cup cherry pie filling
• 1 1
• tablespoon kirsch or maraschino cherry juice
• 3 3
• tablespoons chopped white chocolate baking bar

Details

Servings 16
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 450°F. Unroll pie crusts on work surface. Sprinkle crusts with sugar; press in lightly. Cut 16 rounds from crusts with 3 3/8- to 3 1/2-inch round cookie cutter. Press sugared side up in bottoms and up sides of 16 regular-size muffin cups, without going to top edge of cups. Prick each crust generously with fork.

Bake 6 to 8 minutes or until lightly browned. Sprinkle 1 teaspoon chopped white chocolate in each cup; cool 10 minutes. Remove tart shells from muffin cups. Place shells on serving platter.

To serve, drop about 1 tablespoon crème fraîche into each shell. In small bowl, mix pie filling with kirsch; top each with cherry mixture. Sprinkle about 1/2 teaspoon chopped white chocolate on filling of each.

Makes
16 servings