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Sweets: Grands Little Pies

Source of Recipe

S. Lea Mead


List of Ingredients


3/4 cup flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup butter
1/2 cup chopped nuts, if desired
1 can Grands refrigerated flaky biscuits
21 ounces apple, blueberry or apple pie filling
1 cup whipping cream


Recipe

Heat oven to 350ºF. 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. 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 into ungreased 2 3/4 x 1 1/4 inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit lined cup. Sprinkle each with about 2 tbl. flour mixture (cups will be full). Bake at 350ºF for 15-2 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 and sprinkle with cinnamon sugar. Store in fridge. Makes 16.