Lea Mead of San Mateo, California, won $10,000 in the Fast &
Fabulous Desserts & Treats category at the 40th Pillsbury Bake-Off
Contest. Mead says the inspiration for this dish was "a potluck
dinner where I wanted to take pie, but knew that pies tend to get
3/4 cup Pillsbury BEST all-purpose or unbleached flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup butter or margarine
1/2 cup chopped nuts, if desired
1 (17.3 ounce) can Pillsbury Grands! Refrigerated Flaky Biscuits
1 (21 ounce) can apple, blueberry or cherry pie filling
1 to 1 1/2 cup whipping cream
Heat oven to 350 degrees F.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, brown sugar and cinnamon.
blender or fork, cut in butter until mixture resembles coarse crumbs.
Stir in nuts.
Separate dough into eight biscuits. Split each biscuit in half to
make 16 rounds. With floured fingers, flatten each to form 4-inch
round. Press each biscuit round into an ungreased 2 3/4 by 1 1/4-inch
Spoon 2 tablespoons pie filling into each biscuit-lined
cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups
will be full.)
Bake for 15 to 22 minutes or until golden brown.
Cool for 5 minutes.
Remove from muffin cups; place on wire rack. Cool for 10 minutes.
In small bowl, beat whipping cream until stiff peaks form. Top each
serving with whipped cream; sprinkle with cinnamon-sugar.
Yield: 16 servings
Per serving: 350 calories; 21 g fat (10 g saturated fat; 54
percent calories from fat); 36 g carbohydrates; 45 mg cholesterol;
370 mg sodium; 4 g protein; 1 g fiber