Easy Apple Pie Cups

 


Ingredients

Pie Cups

  • 1
    box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1
    can (21 oz) more fruit apple pie filling, coarsely chopped (about 2 cups)
  • 1/2
    teaspoon ground cinnamon

Topping

  • 1
    teaspoon sugar
  • 1/8
    teaspoon ground cinnamon

Steps

1 Heat oven to 425°F.

2 Unroll 1 pie crust on work surface. With 3 1/2-inch round cutter, cut 6 rounds from crust. Repeat with second pie crust. Press circles into 12 ungreased regular-size muffin cups. Use small (1 1/2- to 2-inch) cookie cutter to cut 12 cutouts from remaining dough, rerolling scraps as needed.

3 In small bowl, mix apple pie filling and 1/2 teaspoon cinnamon until well blended. Divide mixture evenly among crust-lined cups.

4 Top each muffin cup with 1 cutout. In small bowl, mix sugar and 1/8 teaspoon cinnamon until blended. Sprinkle on tops of cutouts.

5 Bake 21 to 24 minutes or until golden brown and mixture is bubbly. Cool completely in pan, about 1 hour. With small knife, loosen edges; remove from pan to cooling rack. Store in airtight container at room temperature.

 

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