Recipe
Dessert
Mini Fruit Pies (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 30
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (15 oz each) boxes Hy-Vee refrigerated ready-to-bake pie crust, softened according to package directions | ||
| ⅔ c. chopped Hy-Vee apple pie filling | ||
| ⅔ c. Hy-Vee cherry pie filling | ||
| ⅔ c. Hy-Vee blueberry pie filling | ||
| 1 c. heavy whipping cream | ||
| ¼ c. mascarpone cheese | ||
| 2 tbsp. Hy-Vee powdered sugar | ||
| 1 tsp. Hy-Vee vanilla extract |
Directions
- Preheat oven to 375 degrees.
- Carefully unroll pie crusts on a lightly floured surface. Using a 2-1/4-inch round cutter, cut rounds out of the crusts. Gently press rounds into ungreased mini muffin tins. Fill each pie with about 2 to 3 teaspoons filling each. If desired, use leftover pie dough to create strips for the top of each pie.
- Bake for about 10 minutes or until the edges of the pie are light brown. Remove from pan and cool on a rack.
- Meanwhile, whip heavy cream, mascarpone cheese, sugar and vanilla until soft peaks form.
- Top cooled pies with mascarpone whipped cream.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 20mg
- Sodium: 160mg
- Total Carbohydrates: 19g
- Protein: 1g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, December 11, 2015