Post by Baking_Bud on Dec 29, 2002 20:25:21 GMT -6
Grands Little Pies
3/4 cup all-purpose or unbleached flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup butter or margarine
1/2 cup chopped nuts - if desired
1 can Pillsbury Grands Flaky Biscuits - 17.3-oz.
1 can apple or blueberry or cherry pie filling - 21-oz.
1-1/2 cups whipping cream (Or just have Redi whip on hand!)
*cinnamon-sugar mixture
Directions: Preheat oven to 350 degrees. 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.
Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form a 4-inch round. Press each round into ungreased 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 15-22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on wire rack. Cool 10 minutes. In small bowl, beat cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator. Serves 16.
3/4 cup all-purpose or unbleached flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup butter or margarine
1/2 cup chopped nuts - if desired
1 can Pillsbury Grands Flaky Biscuits - 17.3-oz.
1 can apple or blueberry or cherry pie filling - 21-oz.
1-1/2 cups whipping cream (Or just have Redi whip on hand!)
*cinnamon-sugar mixture
Directions: Preheat oven to 350 degrees. 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.
Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form a 4-inch round. Press each round into ungreased 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 15-22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on wire rack. Cool 10 minutes. In small bowl, beat cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator. Serves 16.