Easy 2 Cherry Pie Cups Recipes

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DOUBLE CHERRY PIE



Double Cherry Pie image

The combination of tart canned cherries and dried cherries make this so yummy. This is the best cherry pie I have ever raised on a fork to my lips! -Jerri Gradert, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

3 cans (14-1/2 ounces each) pitted tart cherries, undrained
1 cup dried cherries
1/2 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Steps:

  • Drain cherries, reserving 1 cup juice. Set cherries aside. In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for 5 minutes. Drain and set aside to cool. , In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat. , Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

Nutrition Facts : Calories 473 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 296mg sodium, Carbohydrate 81g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.

CHERRY PIE CUPS (2 INGREDIENTS)



Cherry Pie Cups (2 Ingredients) image

Source: Pillsbury website "Easy and adorable! Bake individual little pies in muffin cups using Pillsbury refrigerated pie crust."

Provided by Mom2Rose

Categories     Pie

Time 28m

Yield 12 pie cups, 12 serving(s)

Number Of Ingredients 2

1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
1 (21 ounce) can cherry pie filling

Steps:

  • 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.
  • Fit rounds into 12 ungreased muffin cups, pressing in gently.
  • Spoon about 2 tablespoons pie filling into each crust-lined cup.
  • Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.

Nutrition Facts : Calories 237.1, Fat 10.2, SaturatedFat 3.3, Sodium 174.4, Carbohydrate 33.8, Fiber 1.5, Sugar 1.5, Protein 2.5

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