How To Make Mini Cherry Pies
Summer calls for these tasty and portable cherry pies. These goodies are easy to make and just has three main ingredients.
Serves:
Ingredients
- 2pkgpie crusts,refrigerated
- 2canscherry pie filling,(21 oz)
- whipped topping
Instructions
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Pre-heat oven to 350 degrees F. Spray 12 muffin cups with non-stick cooking spray.
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Roll out a single pie crust on a flat surface. Using a round cookie cutter or small bowl, cut out circles of pie dough. Press dough circle into the bottom of a muffin tin. Repeat with remaining dough to fill all 12 muffin tins.
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Fill each pie with about 1 Tablespoon of cherry pie filling. Bake for 25 to 30 minutes, or until the crust is lightly golden.
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Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out.
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Top with whipped topping and enjoy!
Nutrition
- Calories: 283.31kcal
- Fat: 9.79g
- Saturated Fat: 3.68g
- Monounsaturated Fat: 3.92g
- Polyunsaturated Fat: 1.28g
- Carbohydrates: 47.13g
- Fiber: 1.28g
- Protein: 1.50g
- Sodium: 173.86mg
- Calcium: 14.67mg
- Potassium: 131.46mg
- Iron: 0.63mg
- Vitamin A: 9.87µg
- Vitamin C: 3.55mg
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