Pie Poppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1box Pillsbury® refrigerated pie crusts, softened as directed on box1/2 cup canned pie filling or lemon curdoptional:glaze 1/2 cup powdered sugar, if desired3 to 4 teaspoons milk, if desiredhowever this recipe nutrition is calculated without glaze
Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut each crust into 12 squares (some of the squares will have a rounded edge). Place 1 teaspoon filling on each square.
Bring all sides together in center; press to seal. With fingers, pinch dough firmly about 1/4 inch below edges, making a pouch with points extending over top. Place in ungreased mini muffin cup OR place mini paper baking cups in each of 24 mini muffin cups, and place popper inside baking cup. Repeat to make 24 poppers.
Bake 11 to 14 minutes or until golden brown. Cool.
Serving Size: makes 12 mini cupcake pieces but if you do 2 pies it will make 24
Number of Servings: 12
Recipe submitted by SparkPeople user JOBLESSGIRL.
Bring all sides together in center; press to seal. With fingers, pinch dough firmly about 1/4 inch below edges, making a pouch with points extending over top. Place in ungreased mini muffin cup OR place mini paper baking cups in each of 24 mini muffin cups, and place popper inside baking cup. Repeat to make 24 poppers.
Bake 11 to 14 minutes or until golden brown. Cool.
Serving Size: makes 12 mini cupcake pieces but if you do 2 pies it will make 24
Number of Servings: 12
Recipe submitted by SparkPeople user JOBLESSGIRL.
Nutritional Info Amount Per Serving
- Calories: 88.0
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 79.4 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 0.3 g
- Protein: 0.6 g
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