Cherry Pie Cups

By carvalhohm

Ingredients

• 1 box refrigerated pie crusts, softened as directed on box
• 1 can (21 oz) cherry pie filling

Preparation

Step 1

1 Heat oven to 425°. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.

2 Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.

3 Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.

Serving Size: 1 Pie Cup Calories160 ( Calories from Fat50), Total Fat6g (Saturated Fat2 1/2g, Trans Fat0g ), Cholesterol0mg Sodium130mg Total Carbohydrate25g (Dietary Fiber0g Sugars10g ), Protein1g