Description
Mini Flower Pie Dessert Recipe is easy to make and great for a party. People will love the taste and how it looks.
Ingredients
- 3 boxes (Affiliate Link) of Pillsbury pie crust (6 pie rounds) - or your own recipe
- 1 can of apple pie filling - I used Luckyleaf brand
- 1 can of cherry filling - I used Luckyleaf brand
Instructions
- Roll out the dough according to the packaging.
- Using a flower cookie cutter, cut out the flowers from the pie crusts.
- Lay them in a mini cupcake pan by overlapping the petals if needed. If the petals are too large and lay too close to the other cupcake opening, use every other one on the cupcake pan.
- Poke with a fork and cook until golden brown or 10-15 minutes. Cool for a few minutes, then slide out carefully and transfer to the cooling rack.
- Repeat this process until you have used up all the pie crusts. This should make about 8-10 flowers per pie crust round. A total of 48-60 mini flower pie dessert cups.
- The next day or a few hours later, open the cans of apple pie filling and cherry filling.
- On two different plates, cut the apples into smaller pieces. Then, cut the Cherry filling into smaller pieces.
- Using a teaspoon, scoop a little of the apple pie or cherry pie filling into each mini flower pie dessert cup until you fill up all the flowers.
- When serving, add sprinkled confectioner sugar to the top. To add more bling, you can add sugar crystal-colored white and red to the filling.
- I refrigerated them, but you don't have to do this step.
Notes
To help the flowers stand up better, use mini cupcake liners.
If you are looking for gluten-free instructions, read below. This recipe is super easy for anyone who loves to make a special dessert for company or their family in a short time.
Ingredients:
• 1 pie crust - gluten-free version
• 1 can of Apple Pie Filling - gluten-free version
• 1 tbsp of Gluten Free flour for cutting board (Affiliate Link)
Tools (Affiliate Link) needed:
• cutting board (Affiliate Link)
• Rolling pin
• large flower cookie cutter
• mini muffin pan
• knife
• cookie spatula
Instructions:
Defrost the pie crust for 15 minutes. Roll out the pie crust dough on a gluten-free flour surface after defrosting.
Using the flower cookie cutter, press the shape and remove it with a cookie spatula.
Then, shape inside the mini muffin pan.
Gather all the dough and roll it out again. And do this process until the dough is finished. This makes 7 mini flowers per one gluten-free pie crust.
Open the can and chop the apple filling into small pieces, then add it to the flower cups. You may not use all the apple pie filling for these seven flowers.
Bake for 15 minutes or until light brown in a preheated 375-degree oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: bake
- Cuisine: dessert, american
Nutrition
- Serving Size: 1 mini cup
- Calories: 82.62 kcal
- Sugar: 3.26 g
- Sodium: 64.63 mg
- Fat: 3.67 g
- Saturated Fat: 1.38 g
- Carbohydrates: 12.24 g
- Fiber: 0.53 g
- Protein: 0.5 g
- Cholesterol: 0.0 mg