Mini Cherry Crumb Pies Recipe

Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Mini Pie Crusts (14 Count), softened as directed on box

1

can (21 oz) cherry pie filling

1/4

cup all-purpose flour

2

tablespoons packed brown sugar

2

tablespoons butter, softened

Preparation

Heat oven to 425°F (400°F for dark or nonstick pan). Remove crusts from pouches; slowly and gently unroll on work surface. Separate into 14 crusts; discard scraps.

Fit crusts into 14 ungreased regular-size muffin cups, pressing firmly against sides and bottoms. Spoon about 2 tablespoons pie filling into each crust-lined cup.

In small bowl, mix flour, brown sugar and butter with fork until crumbly; sprinkle evenly over filling in pie cups.

Bake 17 to 20 minutes, or until edges are deep golden brown and filling is bubbly. (If baking in batches, refrigerate remaining cups until baking.) Cool in pan 10 minutes.

Use offset spatula or spoon to gently remove pies from cups. Serve warm or at room temperature.