CHOOSE-A-FRUIT MINI PIES

"These heart-warming pies can be baked in six-ounce custard cups or in individual casseroles. Add a decorative look by cutting a heart or star shape in the crust instead of a slit."

1 (15 oz.) pkg. Pillsbury All Ready Pie Crusts
1 (21 oz.) can cherry, blueberry or apple fruit pie filling*
1 teaspoon flour
Sugar

How 1 crust pouch to stand at room temperature 15 to 20 minutes. Refrigerate remaining crust for later use.

Heat oven to 450 degrees F.

Spoon 1/3 cup pie filling into each of six (6-ounce) custard cups.

Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle flour over crust. Place crust, floured side down, on cutting board or pastry cloth; peel off remaining plastic sheet. Using 3 1/2-inch cookie cutter, cut circles from crust. For decorative edge, dip fork tines in flour; cress tines into edges of dough. Place over pie filling. Cut slits in top. Sprinkle with sugar. Place custard cups in 15x10x1-inch baking pan.

Bake at 450 degrees F for 20 to 25 minutes or until golden brown. Serve warm.

*If desired, 1/2 teaspoon almond extract can be added to the cherry pie filling, or 1/2 teaspoon ground cinnamon can be added to the blueberry or apple pie filling.

Makes 6 mini pies
From: Recipelink.com
Source: Home Baking, Pillsbury Classic Cookbooks #117, November 1990