Mini Cherry Apple Pies
Recipe - Stillwater
Mini Cherry Apple Pies
Prep Time20 Minutes
Servings12
Cook Time35 Minutes
0Ingredients
2 packages Essential Everyday refrigerated pie crusts
1 can Essential Everyday cherry pie filling
1 can Essential Everyday apple pie filling
1 egg
1 tsp water
Coarse sugar
Essential Everyday whipped cream
Maraschino cherries
Directions
- Preheat oven to 375F and lightly grease a muffin tin.
- On a nonstick surface, roll out the pie dough, rolling it slightly thinner than it is when it comes out of the packaging. Using a 4” cookie cutter, cut 12 circles from the pie dough (you’ll need to use both packages for this).
- Place pie crust circles in muffin tin, pressing into the sides and bottom.
- In a large mixing bowl, stir together the apple and cherry pie fillings until well combined.
- Using a cookie scoop, fill each pie crust with filling, almost to the top.
- Use leftover pie dough to make lattice topping.
- In a small bowl, whisk together the egg and water. Brush the top of each pie with egg wash, then sprinkle with coarse sugar.
- Bake for 35-45 minutes, until pie crust is golden brown. Let cool slightly, then serve with whipped cream and a maraschino cherry.
20 minutes
Prep Time
35 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Essential Everyday Pie Crust, 2 Each
$3.69$1.85 each
Essential Everyday Filling or Topping, Lite, Cherry Pie, 20 Ounce
$4.29$0.21/oz
Essential Everyday Filling or Topping, Apple Pie, 20 Ounce
$5.29$0.26/oz
Cub Eggs, Large, 12 Each
$4.49$0.37 each
Cub Drinking Water, Purified, 1 Gallon
$1.39$1.39/gal
Sugar In The Raw Turbinado Cane Sugar, 32 Ounce
$4.99$0.16/oz
Essential Everyday Dairy Whipped Topping, Original, 6.5 Ounce
Buy 2 Family Size Oreos get $1 Off Milk with My Cub Rewards
$3.49$0.54/oz
Essential Everyday Cherries, Maraschino, 16 Ounce
$5.29$0.33/oz
Directions
- Preheat oven to 375F and lightly grease a muffin tin.
- On a nonstick surface, roll out the pie dough, rolling it slightly thinner than it is when it comes out of the packaging. Using a 4” cookie cutter, cut 12 circles from the pie dough (you’ll need to use both packages for this).
- Place pie crust circles in muffin tin, pressing into the sides and bottom.
- In a large mixing bowl, stir together the apple and cherry pie fillings until well combined.
- Using a cookie scoop, fill each pie crust with filling, almost to the top.
- Use leftover pie dough to make lattice topping.
- In a small bowl, whisk together the egg and water. Brush the top of each pie with egg wash, then sprinkle with coarse sugar.
- Bake for 35-45 minutes, until pie crust is golden brown. Let cool slightly, then serve with whipped cream and a maraschino cherry.