Mini Fruit Pies (Get Cooking)

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Dessert
Mini Fruit Pies (Get Cooking)

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Recipe Data

30
Servings

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    Servings and Ingredients

    Ingredients
    Serves 30
    QuantityIngredientAdd
    2(15 oz each) boxes Hy-Vee refrigerated ready-to-bake pie crust, softened according to package directions
    c.chopped Hy-Vee apple pie filling
    c.Hy-Vee cherry pie filling
    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

    1. Preheat oven to 375 degrees.
    2. 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.
    3. Bake for about 10 minutes or until the edges of the pie are light brown. Remove from pan and cool on a rack.
    4. Meanwhile, whip heavy cream, mascarpone cheese, sugar and vanilla until soft peaks form.
    5. 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