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  • Emily Deckard

    Marie's comments of 11-10-12: To make six mini pies, I used a muffin top pan, one Pillsbury refrigerated pie crust and a 21 ounce can of Wilderness country cherry pie filling. Used egg wash on the bottom and sides of crust, filled each with approximately 1/4 cup of pie filling, and baked for 25 minutes. - I MADE THESE! I used the pie crust recipe from the website pinned, and cherry filling from Marie's comment. It made five pies in a jumbo muffin tin. SUPER YUMMY!!!

  • Jing-Ping Lin

    Cup Pie #2 Pies made in a cupcake pan. Marie's comments of 11-10-12: To make six mini pies, Use a muffin top pan, one Pillsbury refrigerated pie crust and a 21 ounce can of Wilderness country cherry pie filling. Used egg wash on the bottom and sides of crust, filled each with approximately 1/4 cup of pie filling, and baked for 25 minutes. Very nice pies!

  • Veuvec Ling

    Mini Cherry Pies made in a cupcake pan. Marie's comments of 11-10-12: To make six mini pies, I used a muffin top pan, one Pillsbury refrigerated pie crust and a 21 ounce can of Wilderness country cherry pie filling. Used egg wash on the bottom and sides of crust, filled each with approximately 1/4 cup of pie filling, and baked for 25 minutes. Very nice pies!

  • Kathy Scheer

    Mini Cherry Pies (cupcake pan)

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