Mini Cherry Pies
- Number of Servings: 12
Ingredients
2 cups fresh pitted cherries (I used 1 cup sour, 1 cup sweet)1/2 cup water1/2 cup sugar2 tablespoons cornstarch2 Pillsbury refrigerated pie crustsCooking Spray
1. In a saucepan, cook cherries in water for 10 minutes. Mix together the sugar, cornstarch, and extract; add to cherries. Cook cherry mixture until thickened. Cool slightly before using to fill pie shell or other dessert.
2. 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.
3. Fit rounds into 12 muffin cups sprayed with cooking spray, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
4. Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user CALICAT1977.
2. 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.
3. Fit rounds into 12 muffin cups sprayed with cooking spray, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
4. Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user CALICAT1977.
Nutritional Info Amount Per Serving
- Calories: 132.9
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 102.3 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 0.7 g
- Protein: 1.0 g
Member Reviews
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ALLIEUOFM
These were awesome and a great idea. The recipe needs work though. The directions mention extract but there's no extract in the ingredients (I added a tsp. of almond). After I cooked it I only had 1 T of filling for each pie. The calorie count is off, too, but that could vary by pie crust brand. - 9/3/11