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Grands Little Fruit Pies

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“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.”
READY IN:
1hr
SERVES:
16
YIELD:
16 individual pies
UNITS:
US

Ingredients Nutrition

  • 34 cup all-purpose flour
  • 12 cup firmly packed brown sugar
  • 12 cup cold butter or 12 cup margarine
  • 1 teaspoon cinnamon
  • 12 cup chopped nuts, such as walnuts, almonds, macadamia cashews (optional)
  • 1 (17 1/3 ounce) canpillsbury grands ready-to-bake refrigerated buttermilk flaky biscuits
  • 1 (21 ounce) can apple pie filling (or blueberry, cherry, strawberry)
  • 1 -1 12 cup whipping cream
  • cinnamon sugar, for sprinkling

Directions

  1. Heat oven to 350°F.
  2. Combine flour, brown sugar and cinnamon.
  3. With pastry blender or fork cut in butter or margarine until mixture coarse crumbs.
  4. Separate dough into 8 pieces; split each biscuit in half.
  5. With floured fingers, flatten each biscuit to form 4" round.
  6. Press each biscuit in ungresed 2-3/4 x 4 x 1-/4" muffin cup.
  7. Spoon 2 tablespoons pie filling into each biscuit-lined cup.
  8. Sprinkle each with 2 tablespoons flour mixture (cups will be full).
  9. Bake for 15-22 minutes or until golden brown.
  10. Cool 5 minutes.
  11. Remove from muffin cups; place on wire rack, cool for 10 minutes.
  12. In a small bowl, beat whipping cream until stiff peaks form.
  13. Top each serving with dollop of whiiping cream; sprinkle with cinnamon sugar.
  14. Store in refrigerator.

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