MINI PIE CRUST CUTTERS RECIPES
EASY CHERRY PIE RECIPE - PILLSBURY.COM
It's time to simplify your cherry pie prep. Make our Easy Cherry Pie with Pillsbury™ Pie Crusts and canned cherries, and get this delicious dessert in the oven with minimal effort. This four-ingredient treat is perfect for holiday celebrations or a family gathering any time of the year. Reimagine your homemade cherry pie recipe and discover a fuss-free way to make this classic dish.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
- Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
Nutrition Facts : Calories 380 , CarbohydrateContent 65 g, CholesterolContent 5 mg, FatContent 2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 30 g, TransFatContent 0 g
CHERRY PIE COOKIES RECIPE - PILLSBURY.COM
We didn’t think pie season could get any better…until we made these four-ingredient cherry pie cookies! Personalize your own with your favorite cookie cutters and pie filling.
Provided by Pillsbury Kitchens
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Line large cookie sheets with cooking parchment paper.
- Unroll 1 pie crust on lightly floured work surface. Using rolling pin, roll pie crust into 12-inch round. Using 3-inch round cookie cutter, cut out 16 rounds from pie crust, rerolling scraps as needed. Repeat rolling and cutting with second pie crust.
- Place 8 rounds on each cookie sheet. Spread 1 tablespoon pie filling in center of each round, leaving an edge. Brush edge of rounds with beaten egg. Using small (1 to 1 1/2-inch) cookie cutter of your choice, cut out center in each of the remaining 16 rounds. Top each bottom with cut out dough round, pressing down on outer edges with fork to seal.
- Brush tops of dough rounds with egg; sprinkle sugar on tops.
- Bake 17 to 19 minutes or until golden brown on top and edges. Remove to cooling rack and cool completely, about 30 minutes.
Nutrition Facts : Calories 110 , CarbohydrateContent 15 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 115 mg, SugarContent 4 g, TransFatContent 0 g
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