Pillsbury® Gluten Free refrigerated pie and pastry dough makes it easy to make these sweet pies for an after-school snack!
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
cup gluten-free cherry pie filling (from 21-oz can)
cup powdered sugar
to 2 teaspoons water
Heat oven to 425°F. Divide dough in half. Knead each half until softened and no longer crumbly. Flatten each into a round.
Place 1 round between 2 sheets of cooking parchment or waxed paper. Roll into 11 1/2-inch round. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over and remove second sheet of paper. With 4-inch round cutter, cut out 5 rounds; place on 1 large or 2 small cooking parchment-paper lined cookie sheets. Gather dough scraps; knead until ball forms. Flatten dough into a round. Using parchment as directed above, reroll dough scraps about 1/8 inch thick; cut out 2 additional rounds. Repeat to cut out 1 more round. Spoon 2 tablespoons pie filling onto center of each of 4 dough rounds. Top each with another round. Press edges with fork to seal. Cut slits in tops.
Repeat step 2 with remaining dough and filling.
Bake 12 to 14 minutes or until golden brown. Cool 5 minutes. Mix powdered sugar and water until thin enough to drizzle; drizzle over warm pies. Serve warm or cool.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Chocolate lovers--stir about 2 tablespoons miniature chocolate chips into cherry pie filling before spooning onto crust rounds.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Pie
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.