Ingredients
1
can (21 oz) cherry, blueberry or apple pie filling
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
teaspoon all-purpose flour
Sugar
Preparation
Heat oven to 450°F. Spoon 1/3 cup pie filling into each of six 6-oz custard cups.
Remove pie crust from pouch; place crust flat on work surface. Sprinkle flour over crust. Place crust, floured side down, on cutting board or pastry cloth.
With 3 1/2-inch cookie cutter, cut 6 rounds from edges of dough. Place each over pie filling. Cut slits on top of each. Sprinkle with sugar. Place custard cups in 15x10x1-inch pan.
Bake 20 to 25 minutes or until golden brown. Serve warm.
