Cherry Pie Cups

By srumbel

Easy and adorable! Bake individual little pies in muffin cups using Pillsbury® refrigerated pie crust.

from pillsbury

Ingredients

• 1 1 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 1 1 can (21 oz) cherry pie filling
• I put a cream cheese/sugar bottom on before I added the fruit... HOLY COW! Talk about yummy! I also used other fruit filling....
• Was wondering why crust should go into "ungreased" muffin cups. Wouldn't they come out easier if we sprayed Pam in them first?
• to haven't made this yet, but when making cherry pie, I always add some almond extract. Can't wait to make these and also use other fruit fillings.

Preparation

Step 1

Step 1
Heat oven to 425°F. 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.
Step 2
Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
Step 3
Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.