tube (16-ounce) refrigerated extra-large buttermilk biscuits (8 biscuits)
can (21-ounce) pie filling (cherry, blueberry or apple)
tablespoons butter, plus more for finishing
cup powdered sugar
teaspoon vanilla extract
1 to 2
1. On a clean work surface, roll out one biscuit at a time to a 4-5 inch circle. (If you don't have a rolling pin, use a glass.) 2. Spoon about 2 tablespoons of pie filling on one half of each dough circle. Fold over and seal with a fork. 3. Heat 2 tablespoons butter in a cast-iron skillet over medium-low heat on a grill or stove top. Cook pies, a few at a time, on hot butter until crust is brown. Do not overcook. Drain on a paper towel-lined plate. 4. When all pies are cooked, brush with melted butter and sprinkle with granulated sugar. 5. In a small bowl, combine powdered sugar, vanilla and 1-2 tablespoons milk until drizzling consistency. Drizzle pies with powdered-sugar icing.