This was a Pillsbury Bake-Off 40(Hollywood, 2002)$10,000 winner for S.Lea Mead from San Mateo, Ca. A tasty fruit filled pie gets a tender streusel topping in these "small" but powerful tasting little pies.
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Units: US | Metric
- 3/4 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1/2 cup cold butter or 1/2 cup margarine
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts, such as walnuts, almonds, macadamia cashews (optional)
- 1 (17 1/3 ounce) can pillsbury grands ready-to-bake refrigerated buttermilk flaky biscuits
- 1 (21 ounce) can apple pie filling (or blueberry, cherry, strawberry)
- 1 -1 1/2 cup whipping cream
- cinnamon sugar, for sprinkling
- 1Heat oven to 350°F.
- 2Combine flour, brown sugar and cinnamon.
- 3With pastry blender or fork cut in butter or margarine until mixture coarse crumbs.
- 4Separate dough into 8 pieces; split each biscuit in half.
- 5With floured fingers, flatten each biscuit to form 4" round.
- 6Press each biscuit in ungresed 2-3/4 x 4 x 1-/4" muffin cup.
- 7Spoon 2 tablespoons pie filling into each biscuit-lined cup.
- 8Sprinkle each with 2 tablespoons flour mixture (cups will be full).
- 9Bake for 15-22 minutes or until golden brown.
- 10Cool 5 minutes.
- 11Remove from muffin cups; place on wire rack, cool for 10 minutes.
- 12In a small bowl, beat whipping cream until stiff peaks form.
- 13Top each serving with dollop of whiiping cream; sprinkle with cinnamon sugar.
- 14Store in refrigerator.
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Nutritional Facts for Grands Little Fruit Pies
Serving Size: 1 (107 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 268.9
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 7.5 g
- Cholesterol 35.6 mg
- Sodium 272.8 mg
- Total Carbohydrate 36.1 g
- Dietary Fiber 0.6 g
- Sugars 11.8 g
- Protein 2.9 g