Little Cranberry-Apple Pies
Prep Time: 15 min ; Start to Finish: 55 min
Convenient frozen biscuits make tender, flaky crusts for individual
desserts.Ingredients:
Crust2PillsburyÂ(R) Grands!Â(R) frozen southern-style biscuits (from
25-oz bag)Filling2tablespoons dried cranberries1/2cup apple pie filling
(from 21-oz can)Topping2tablespoons quick-cooking or old-fashioned
oats1tablespoon all-purpose flour1tablespoon light brown
sugar1/4teaspoon ground cinnamon1tablespoon butter or
margarine2tablespoons whipped toppingChopped dried cranberries, if
desired
1 reviews
3 ratings
Preparation Directions: 1 . Heat oven to 350°F. Spray 2 (6-oz)
custard cups with cooking spray. Place biscuits on microwavable plate.
Microwave uncovered on High 10 seconds. Turn over, and microwave an
additional 10 to 15 seconds, if necessary, until biscuits are softened.
Press and stretch each into 5-inch round, using floured fingers if
needed. Place 1 biscuit in each custard cup, pressing into bottom and up
side of each.2 . In small bowl, mix filling ingredients. Divide
evenly between biscuit-lined cups.3 . In small bowl, mix oats, flour,
brown sugar and cinnamon. With fork, cut in butter until mixture looks
like coarse crumbs. Sprinkle over filling. Place custard cups on cookie
sheet.4 . Bake 20 to 25 minutes or until edges are golden brown and
filling bubbles around edges; cool 5 minutes. Remove from custard cups;
place on cooling rack. Cool 10 minutes. Top with whipped topping and
chopped cranberries.
2 servings
High Altitude (3500-6500 ft): Bake 25 to 30 minutes.
Drizzle with a little caramel topping to make the pies even more
amazing.
NUTRITION INFORMATION PER SERVING:Serving Size:1
ServingCalories400Calories from Fat140
% DAILY VALUETotal
Fat16g25% Saturated7g35% Trans
Fat4gCholesterol15mg5%Sodium610mg25%Total
Carbohydrate59g20% Dietary
Fiber2g9% Sugars30gProtein6g
% Daily Value*: Vitamin A4%Vitamin C0%Calcium4%Iron10%
Exchanges: 2 Starch; 2 Other Carbohydrate; 3 FatCarbohydrate Choices:4
Happiness comes through doors you didn't even know you left open.
~Angelique~
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