From BETTY CROCKER
Makes 12 servings
With just four-ingredients, these mini apple pies are so quick and easy to whip up, they’ll make your farmhouse celebration even sweeter.
FOR THE PIE CUPS
1 box (14.1 oz) refrigerated PILLSBURY Pie Crusts (2-count), softened as directed on box
1 can (21-oz) more fruit apple pie filling, coarsely chopped (about 2 cups)
1/2 teaspoon ground cinnamon
FOR THE TOPPING
1 teaspoon sugar
1/8 teaspoon ground cinnamon
1.Heat oven to 425 degrees.
2.Unroll 1 pie crust on work surface. With 3 1/2-inch round cutter, cut 6 rounds from crust. Repeat with second pie crust. Press circles into 12 ungreased regular-size muffin cups. Use small (1 1/2- to 2-inch) cookie cutter to cut 12 cutouts from remaining dough, rerolling scraps as needed.
3.In small bowl, mix apple pie filling and 1/2 teaspoon cinnamon until well blended. Divide mixture evenly among crust-lined cups.
4.Top each muffin cup with 1 cutout. In small bowl, mix sugar and 1/8 teaspoon cinnamon until blended. Sprinkle on tops of cutouts.
5.Bake 21 to 24 minutes, or until golden brown and mixture is bubbly. Cool completely in pan, about 1 hour. With small knife, loosen edges; remove from pan to cooling rack. Store in airtight container at room temperature.
-For a sweet indulgence, top with a scoop of vanilla ice cream.
-Let your little bakers help in the kitchen with cutting out small shapes and sprinkling cinnamon sugar on top.
Find this recipe and more holiday treats at bettycrocker.com