Yummy Mini Cherry Pies
*Note, while I am posting the recipe using cherry pie filling, you can use just about any kind of pie filling.
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- 1 can(s)
- pillsbury crescent roills
- 1 can(s)
- cherry pie filling
- 1/4 c
- sugar (coarse bakers sugar is best, but regular will work just fine
- 1 c
- powdered sugar
- 2 tsp
THERE ARE TWO DIFFERENT KINDS OF FINISHING'S YOU CAN USE ON THE TOP OF PIES. CHOOSE ONE AND ENJOY!
1Carefully unroll crescent dough. Place, wide side down, in muffin tin.
2Fill with Cherry Pie filling (Remember you can use just about any kind of pie filling for this!)
3Fold edges to enclose pie filling. It's okay to leave room for a little filling to bubble through
4Bake at 350 degrees for 20 to 25 minutes. Remove when dough is a nice golden brown.
5Immediately remove from tins and place on a wire rack to cool
6Finishing 1 (do before baking)
Crack egg in small bowl and beat well. Add 2 tablespoons of milk and continue beating. Brush on top of unbaked dough. Sprinkle generously with sugar.
7Finishing II (after baking)
Add milk in small dashes to powdered sugar to create a slightly thin glaze. Drizzle over the top of finished pies. Best served warm!
Warning, this topping is very, very sweet.