Cherry Pie Cups By Dapur Sinolin

Cherry Pie Cups By Dapur Sinolin


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


  1. Prevent your screen from going dark while you cook.
  2. 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.
  3. Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
  4. Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.

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