Yummy Mini Cherry Pies

Yummy Mini Cherry Pies

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Cheryl Campagna

By
@WannaBLikeUMom

This is a fantastic and easy to prepare recipe, a great parent/child rainy weather or snowy school cancelled day recipe - serve with a little hot chocolate and you have a yummy afternoon snack!

*Note, while I am posting the recipe using cherry pie filling, you can use just about any kind of pie filling.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • 1 can(s)
    pillsbury crescent roills
  • 1 can(s)
    cherry pie filling
  • THERE ARE TWO DIFFERENT KINDS OF FINISHING'S YOU CAN USE ON THE TOP OF PIES. CHOOSE ONE AND ENJOY!

  • FINISHING 1

  • 1
    egg
  • 1/4 c
    sugar (coarse bakers sugar is best, but regular will work just fine
  • FINISHING II

  • 1 c
    powdered sugar
  • ·
    milk
  • 2 tsp
    milk

How to Make Yummy Mini Cherry Pies

Step-by-Step

  1. Carefully unroll crescent dough. Place, wide side down, in muffin tin.
  2. Fill with Cherry Pie filling (Remember you can use just about any kind of pie filling for this!)
  3. Fold edges to enclose pie filling. It's okay to leave room for a little filling to bubble through
  4. Bake at 350 degrees for 20 to 25 minutes. Remove when dough is a nice golden brown.
  5. Immediately remove from tins and place on a wire rack to cool
  6. Finishing 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.
  7. Finishing 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.

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