Try this Rustic Cherry Berry Mini Pies recipe, or contribute your own.
Suggest a better descriptionLet crusts stand at room temperature for 15 minutes before unrolling. Unroll on lightly floured surface. Roll crusts lightly with rolling pin to even out surfaces.
Using a 3 ¾-inch cookie cutter or glass, cut out about 8 circles from each pastry sheet. Discard remaining pie crust.??Carefully press pie crusts into the bottom and sides of 2 (12-cup) muffin tins; set aside.
Heat oven to 375F.
While oven is heating, combine all sauce ingredients in a 2-quart saucepan. Mix well. Cook over medium heat, stirring frequently until mixture just comes to a boil and thickens slightly (8 to 9 minutes). Remove from heat; cool. Fill each pie shell with about 2 tablespoons berry filling. Bake until crust just begins to turn brown for (10 to 12 minutes). Remove from oven. Cool completely. Serve each mini pie with a dollop of whipping cream.
Makes 14-16 mini pies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (60g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 33 | ||
Calories from Fat: 9 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 1011.3mg | 35 % | |
Potassium 112.4mg | 3 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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