Easy Apple Pie Cups
We love that these four-ingredient mini apple pies are so quick and easy to make, because they disappear in a hurry!
Ingredient
- 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), 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
Direction
- Heat oven to 425°F.
- 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.
- In small bowl, mix apple pie filling and 1/2 teaspoon cinnamon until well blended. Divide mixture evenly among crust-lined cups.
- Top each muffin cup with 1 cutout. In small bowl, mix sugar and 1/8 teaspoon cinnamon until blended. Sprinkle on tops of cutouts.
- 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.
