Grands Mini Pies


¾ cup all-purpose unbleached flour

½ cup packed brown sugar

1 teaspoon ground cinnamon

½ cup of butter

½ cup chopped nuts (if desired)

1 can (16.3 oz) Grands Flaky Layers refrigerated biscuits

1 can (21 oz) apple, blueberry or cherry pie filling

Whipping cream




Heat oven to 350 degrees.  In a medium bowl, mix flour, brown sugar and cinnamon.  With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.  Stir in nuts. 


Separate dough into 8 biscuits.  Split each biscuit in half to make 16 rounds.  With floured fingers, flatten each to form 4-inch round.  Press each biscuit round in ungreased muffin cup pan.  Spoon 2 tablespoons pie filling into each biscuit-lined cup.  Sprinkle each with about 2 tablespoons flour mixture (cups will be full). 


Bake 15 to 22 minutes or until golden brown.  Cool 5 minutes.  Remove from muffin cups; place on cooling rack.  Cool 10 minutes.  Top each serving with whipped cream; sprinkle with cinnamon-sugar.