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Little Pies

Submitted By Neha Chopra (0 Review)
180/180 out of 18 votes
211
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

Timings
30 min(s)
60 min(s)
90 min(s)
This recipe can be serve by More Than Ten Person
Ingredients
  1. 1 (17.3 ounce) Can Pillsbury Grands! Refrigerated Flaky Biscuits
  2. 1/2 Cup Chopped Nuts If Desired
  3. 1/2 Cup Butter or Margarine
  4. 1 Teaspoon Cinnamon
  5. 1/2 Cup Brown Sugar Firmly Packed
  6. 3/4 Cup Flour All-purpose or Unbleached
  7. 1 (21 ounce) Can Apple, Blueberry or Cherry Fillings
  8. 1 to 1 1/2 Cup Whipping Cream
Method
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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 in uncreased 2 3/4 by 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 5 minutes. Remove from muffin cups; place on wire rack. Cool 10 minutes.
  4. In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.
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