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Grands! Little Pies

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 messy."



  1. Heat oven to 350 degrees F.
  2. Lightly spoon flour into measuring cup; level off.
  3. In medium bowl, combine flour, brown sugar and cinnamon.
  4. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in nuts.
  5. 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 muffin cup.
  6. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)
  7. Bake for 15 to 22 minutes or until golden brown.
  8. Cool for 5 minutes.
  9. Remove from muffin cups; place on wire rack. Cool for 10 minutes.
  10. In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar.
  11. Store in refrigerator.

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


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