Easy Mini Blueberry (Or Cherry) Pies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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These are made with large refrigerated biscuits, using your choice of blueberry or cherry filling. Ingredients:
3/4 cup flour |
1/2 cup brown sugar, packed |
1 1/2 teaspoons cinnamon |
1/2 cup cold butter (cut into small pieces, no subs!) |
3/4 cup chopped walnuts |
1 (17 ounce) can large refrigerated biscuits (use pillsbury grands flakey biscuits for this) |
1 (21 ounce) blueberry pie filling |
2 cups whipping cream |
3 tablespoons sugar |
1/2 teaspoon cinnamon (or to taste) |
Directions:
1. Heat oven to 350 degrees.
2. Lightly spray 16 (2-inch wide) muffin tins with nonstick cooking spray.
3. In a medium bowl combine flour, brown sugar and cinnamon.
4. Using a pastry blended cut the cold butter until it resembles coarse crumbs; stir in nuts.
5. Separate the dough into 8 biscuits.
6. Split each biscuit in half to make 16 rounds.
7. Using floured fingers flatten each to form a 4-inch round.
8. Press each round into muffin cup.
9. Spoon about 2 tablespoons pie filling into each biscuit-lined cup.
10. Sprinkle each with about 2 tablespoons flour/cinnamon mix (cups will be full).
11. Bake for 15-22 minutes or until golden brown.
12. Cool 5 minutes, then remove from muffin tins.
13. Place on a wire rack to cool.
14. In a small bowl mix the 3 tablespoons sugar with 1/2 teaspoon cinnamon.
15. Just before serving top each with whipped cream then sprinkle the cinnamon/sugar on top of the whipped cream.
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