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This recipe will make 8 mini cherry pies, you can double it for 16.

Ingredients:

1/2 can of pie filling, I used cherry pie.  But this recipe works for any pie filling.
1 can of crescent rolls
1/2 cup of powdered sugar
1 tbs milk
1/2 tbs vanilla

Directions:

For the muffins:

  1. Preheat the oven to 375
  2. Spray your muffin tin with baking spray
  3. Open crescent roll can and lay the dough out flat
  4. Separate each roll and lay them down into the muffin pan with the larger side on the bottom of the pan
  5. Fill each roll with pie filling, one tbsp each.
  6. Gather the edges of the dough and fold up around the filling.  It’s okay if there are gaps in the dough!
  7. Bake for 12-15 min or until the tops are a golden brown.

For the glaze:

  1. In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
    You want it to have the consistency of cinnamon roll icing, maybe a little thinner.
  2. Using a spoon, drizzle the glaze over each mini pie.
    If you don’t like a glaze, you can always sprinkle powdered sugar on top of the pies instead.