For Thanksgiving dessert, we had mini-pies — lemon and apple. I saw this idea on Pinterest, and had to give it a try. Cute and easy!
The only ingredients really necessary are canned refrigerator biscuits and pie filling. In fact, for the lemon pie, that was all we used.
Pull each biscuit in half (easier with flaky biscuits) so that you have two thin biscuits. Roll them out on a floured surface, then press inside a sprayed muffin pan. The roller that Ken is using in the picture is the Pampered Chef Baker’s Roller. It’s great for rolling out biscuits, crescent dough, and even pizza crusts.
Spoon with a generous amount of pie filling. I used the Food Chopper to chop the apple pieces in the pie filling into small chunks.
For the apple pie, we made a streusel crumble on top with equal parts brown sugar and flour, and a few tablespoons of butter mixed together. For the lemon, we skipped meringue (because I don’t really like it).
Bake for 15 minutes, or until crust is golden. Enjoy topped with whipped cream or a scoop of ice cream! I know we have!