Recipe: Grands Little Pies (using refrigerated biscuit dough and pie filling)

GRANDS LITTLE PIES

3/4 cup all purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine
1/2 cup chopped nuts (optional)
1 (17.3 oz.) can Pillsbury Grands! Refrigerated Flaky Biscuits
1 (21 oz.) can apple, blueberry or cherry pie filling
1 to 1 1/2 cups heavy (whipping) cream (for serving)
Cinnamon-sugar (for sprinkling on top)

Heat oven to 350 degrees F.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in nuts, if using.

Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup.

Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)

Bake at 350 degrees F for 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on wire rack. Cool 10 minutes.

In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.

Makes 16 servings
Source: Pillsbury, S. Lea Mead, San Mateo, California, 40th Bake-Off Contest, 2002