Wow. I was really excited about finally posting about the little pies I made a few weeks ago. I had forgotten that the photo I took was horrible. I don't have any natural light in my crap-artment, so I have to use a flash. I also made them in a hurry, so the pie filling oozed everywhere.
But they were delicious. They are serving-sized cherry pies. I definitely took an idea from Sandra Lee and they were semi-homemade. Okay, so all of the ingredients were store-bought, but I did build the pies myself, so there's where the homemade part fits in.
What's also great about this recipe is the fact that it has fewer than five ingredients! It actually only has two, so it's even better!
I won't keep you in suspense any longer, so here's the recipe!
- 1 box pre-made, roll-out pie crust
- 1 can cherry pie filling (or apple, whichever you prefer)
- Muffin pan
- Cupcake liners (unless you like cleaning your muffin pan)
- Biscuit cutter
- Place cupcake liners in muffin pan (my attempt made 10 pies)
- Roll out one of the pie crusts, cut out circles using biscuit cutter and place in bottom/sides of cupcake liners.
- Fill each crust with cherry pie filling (try not to eat half of the can like I did)
Since it's a cherry pie, it needs a top crust. I cut tiny strips using my pizza cutter and made a lattice top. It didn't go as well as I had hoped. I'll have to rethink my top crust.
- Follow baking instructions on the pie crust box.
- Gobble up.
On a side note, I love cherry pie filling. What else could I use it for?
Any ideas?
Bueller?
But they were delicious. They are serving-sized cherry pies. I definitely took an idea from Sandra Lee and they were semi-homemade. Okay, so all of the ingredients were store-bought, but I did build the pies myself, so there's where the homemade part fits in.
What's also great about this recipe is the fact that it has fewer than five ingredients! It actually only has two, so it's even better!
I won't keep you in suspense any longer, so here's the recipe!
- 1 box pre-made, roll-out pie crust
- 1 can cherry pie filling (or apple, whichever you prefer)
- Muffin pan
- Cupcake liners (unless you like cleaning your muffin pan)
- Biscuit cutter
- Place cupcake liners in muffin pan (my attempt made 10 pies)
- Roll out one of the pie crusts, cut out circles using biscuit cutter and place in bottom/sides of cupcake liners.
- Fill each crust with cherry pie filling (try not to eat half of the can like I did)
Since it's a cherry pie, it needs a top crust. I cut tiny strips using my pizza cutter and made a lattice top. It didn't go as well as I had hoped. I'll have to rethink my top crust.
- Follow baking instructions on the pie crust box.
- Gobble up.
On a side note, I love cherry pie filling. What else could I use it for?
Any ideas?
Bueller?
Who cares about presentation or flashes!! They look delish! Yum!!
ReplyDeleteyummmmmmmm!
ReplyDeleteHave you ever watched Pushing Daisies? These remind me of "Cup-pies: part cupcake, part pie!" :)
ReplyDeleteSuch a great idea! I'm not really the one to ask for recipe advice...but could you make them into mini cheesecakes with that redi-made filling? I dunno. It's a thought!
Yum! I hate cleaning my muffin pan, LOL!
ReplyDeleteI found this and remembered you were wanting to get into taking pictures for people. http://www.kriskrug.com/2005/05/29/wedding-photo-checklist-must-take-wedding-photography-shots/
ReplyDeleteMy mom shares your posts with me. If you love cherry pie filling, I have a couple recipes that call for it that we really enjoy!
ReplyDeleteFrom Quick Cooking Nov/Dec 2000.
Cherry Almond Tart
1 pkg yellow cake mix
2/3 C graham cracker crumbs
1/2 C butter or margarine, softened
1 egg
1/2 C chopped almonds
1 pkg (8 oz) cream cheese, softened
1/4 C powdered sugar
1 can (21oz) cheery pie filling
1/2 C sliced almonds, toasted
Combine cake mix, cracker crumbs, & butter until crumbly. Add egg, mix well. Stir in chopped almonds. Press into greased 14" pizza pan. Bake at 350 for 11-13 min. Cool completely. Beat cream cheese & powdered sugar. Spread over crust. Top with pie filling. Sprinkle with sliced almonds. Store leftovers in fridge.
----------------------------
Cherry Coke Jello
1 can cherry pie filling
3/4 C sugar
1/2 C water
12 oz Coke
6oz cherry jello (I use two small boxes of sugar free)
15 oz crushed pineapple (don't drain)
Combine pie filling, sugar, & water in sauce pan. Bring to boil. Remove from heat. Add jello & Coke slowly. Stir a couple minutes until jello is dissolved. Cool. Add pineapple. Refrigerate until set.
---------------------------------
Cherry Fluff
1 can sweetened condensed milk
1 can cherry pie filling
1 lrg can crushed pineapple, drained
8 oz cool whip
Mix 1st three ingredients. Fold in cool whip. Refrigerate over night.
I meant to add...only the first recipe is from Quick Cooking...the cherry coke jello is a family one, and the cherry fluff is a church one.
ReplyDelete