Cherry Pie Cups

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1  box Pillsbury™ refrigerated pie crusts, softened as directed on box
1  can (21 oz) cherry pie filling


  • 1
    Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
  • 2
    Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
  • 3
    Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.

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