Ingredients & Supplies
1 Pillsbury Refrigerated Pie Crust or homemade pie crust
1 can of cherry pie filling
Cinnamon & sugar mixture
Mini cupcake pan
3-inch and 2.5-inch round cookie cutters
Mini cookie cutter shapes
1. Let pie crust sit out for 15 minutes before cutting.
2. Cut 3-inch and 2.5-inch circles out of pie crusts.
3. Put 3” circles of dough in the bottom of a mini cupcake pan
4. Push the edges flat to make a rim of dough.
5. Fill with cherry pie filling. (Approx. 3 or 4 cherries each.)
6. Cut out inner shapes from 2.5-inch circles of dough.
7. Place 2.5-inch circles of dough on top and push the edges together with bottom circles of dough.
8. Take your 2.5-inch cutter and press the two layers together, cutting the outer dough off.
9. Sprinkle with cinnamon and sugar mixture.
10. Bake at 350° for 15 minutes.
1 Pillsbury Refrigerated Pie Crust or homemade pie crust
1 can of cherry pie filling
Cinnamon & sugar mixture
Mini cupcake pan
3-inch and 2.5-inch round cookie cutters
Mini cookie cutter shapes
1. Let pie crust sit out for 15 minutes before cutting.
2. Cut 3-inch and 2.5-inch circles out of pie crusts.
3. Put 3” circles of dough in the bottom of a mini cupcake pan
4. Push the edges flat to make a rim of dough.
5. Fill with cherry pie filling. (Approx. 3 or 4 cherries each.)
6. Cut out inner shapes from 2.5-inch circles of dough.
7. Place 2.5-inch circles of dough on top and push the edges together with bottom circles of dough.
8. Take your 2.5-inch cutter and press the two layers together, cutting the outer dough off.
9. Sprinkle with cinnamon and sugar mixture.
10. Bake at 350° for 15 minutes.
