Grands! Little Pies

Tasty fruit filling gets a tender streusel topping in these individual pies.

Grands! Little Pies

PillsburyRecipe by Pillsbury

Rated 3.5 Stars
12345Rated 0 Stars
12345
(6)

2

20 minutes

1 hour

16 servings

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Serving
  • 280
  • 15g
    (Saturated Fat 8g, Trans Fat 2g)
  • 30mg
  • 320mg
  • 33g
    (Dietary Fiber 0g, Sugars 18g)
  • 3g
  • Percent Daily Value*
  • 6%
  • 0%
  • 4%
  • 6%
  • Exchanges
  • 3
  • 1
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

No tips for this one.

We don't have any special tips or techniques for this recipe.

Ingredients

  • 3/4  cup Pillsbury BEST® 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 (17.3 oz) Pillsbury® Grands!® refrigerated flaky biscuits
  • 1  can (21 oz) apple, blueberry or cherry pie filling
  • 1  to 1 1/2 cups whipping cream
  • Cinnamon-sugar

Directions

  1. 1Heat oven to 350°F. 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.
  2. 2Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 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.)
  3. 3Bake at 350°F. for 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on wire rack. Cool 10 minutes.
  4. 4In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.

Categories: Course, Desserts, Pies

Add a Comment
Rated 3.5 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon
tuesdaysjuliet
tuesdaysjuliet said:

These were incredibly easy. I used cherry pie filling and want to try blueberry next time. I didn't get the crumb topping quite right. It turned into more of a paste, but I spread it over top anyway and it formed a delicious crust over the top of each. My family approves!

5/2/2012 8:53:58 PM
Anonymous User
Anonymous said:

sounds easy enough, they look so good! I don't know about the biscuit for crust though, guess we'll have to see!

4/30/2012 11:34:22 AM

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel