Grands Little Fruit Pies: Bite-Sized Bliss

I still remember the county fair, the air thick with the aroma of caramel corn and the joyous screams from the roller coaster. But above it all, I remember the small, perfectly formed fruit pies nestled in the bake sale booth. They were impossibly cute, bursting with sweet, jammy filling and topped with a golden crumble that begged to be devoured. Each bite was a tiny explosion of flavour, a pure expression of summer’s bounty. This recipe brings back that very memory.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15-22 minutes
• Total Time: 37-42 minutes
• Servings: 16 individual pies
• Yield: 16 pies
• Dietary Type: Vegetarian

Ingredients

• For the Streusel Topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup cold butter or margarine
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts (such as walnuts, almonds, macadamia, cashews) – optional

• For the Pies:

  • 1 (17 1/3 ounce) can Pillsbury Grands! Ready-to-Bake Refrigerated Buttermilk Flaky Biscuits
  • 1 (21 ounce) can apple pie filling (or blueberry, cherry, strawberry)
  • 1 – 1 1/2 cup whipping cream
  • Cinnamon sugar, for sprinkling

Equipment Needed

• Oven
• Muffin tin (2-3/4 x 4 x 1-1/4″ cups)
• Pastry blender or fork
• Small bowl
• Wire rack

Instructions

1. Begin by preheating your oven to 350°F (175°C). Ensure your oven rack is positioned in the center for even baking.
2. Prepare the streusel topping. In a medium bowl, combine the all-purpose flour, brown sugar, and cinnamon.
3. Cut in the cold butter (or margarine) using a pastry blender or a fork. Work the butter into the dry ingredients until the mixture resembles coarse crumbs. If desired, stir in the chopped nuts at this stage. This adds a wonderful textural contrast and nutty flavour.
4. Open the can of Pillsbury Grands! Refrigerated Buttermilk Flaky Biscuits. Separate the dough into 8 individual biscuits.
5. Split each biscuit in half horizontally, creating 16 pieces in total.
6. Lightly flour your fingers to prevent sticking. Flatten each biscuit half into a 4-inch round. Don’t worry about perfection; a rustic look adds to the charm.
7. Press each flattened biscuit round into an ungreased 2-3/4 x 4 x 1-1/4 inch muffin cup. Ensure the dough comes up the sides slightly to form a small cup.
8. Spoon approximately 2 tablespoons of apple pie filling (or your preferred flavour) into each biscuit-lined cup. Distribute the filling evenly among the cups. Be mindful not to overfill, as this can cause the pies to bubble over during baking.
9. Generously sprinkle each pie with about 2 tablespoons of the prepared streusel topping. The cups will be quite full, but this ensures a delightful crumble topping.
10. Bake in the preheated oven for 15-22 minutes, or until the streusel topping is golden brown and the biscuit crust is cooked through. The baking time may vary depending on your oven, so keep a close eye on the pies during the final minutes of baking.
11. Once baked, remove the muffin tin from the oven and let the pies cool in the tin for 5 minutes. This allows them to set slightly, making them easier to remove.
12. Gently remove the pies from the muffin cups and place them on a wire rack to cool completely for about 10 minutes.
13. While the pies are cooling, prepare the whipped cream. In a small bowl, beat the whipping cream until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter.
14. Top each cooled pie with a dollop of freshly whipped cream and sprinkle with cinnamon sugar. This adds a touch of sweetness and warmth.

Expert Tips & Tricks

• For a richer flavour, use brown butter in the streusel topping. Simply melt the butter in a saucepan over medium heat, cooking until it turns golden brown and smells nutty. Allow it to cool slightly before using.
• If you don’t have a pastry blender, you can use two knives to cut the butter into the flour mixture.
• To prevent the bottom crust from becoming soggy, you can blind bake the biscuit crusts for a few minutes before adding the filling.
• Get creative with your pie filling! Try using a combination of different fruits, such as apple and cranberry, or peach and raspberry.
• A touch of lemon zest in the streusel topping adds a bright, citrusy note.

Serving & Storage Suggestions

Serve these little fruit pies warm or at room temperature. They are perfect as a dessert after dinner, as a sweet treat with afternoon tea, or as a delightful addition to a brunch spread. They pair wonderfully with a scoop of vanilla ice cream or a sprinkle of powdered sugar.

To store any leftover pies, place them in an airtight container and refrigerate. They will last for up to 3 days. For longer storage, you can freeze the pies. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, thaw the pies in the refrigerator overnight and then warm them in a preheated oven at 350°F (175°C) for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	268.9 kcal	N/A
Calories from Fat	117 kcal	N/A
Total Fat	13.1 g	20%
Saturated Fat	7.5 g	37%
Cholesterol	35.6 mg	11%
Sodium	272.8 mg	11%
Total Carbohydrate	36.2 g	12%
Dietary Fiber	0.6 g	2%
Sugars	11.8 g	47%
Protein	2.9 g	5%

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend for the streusel topping.
• Vegan: Substitute the butter with a vegan butter alternative, and use a plant-based whipping cream.
• Spice it Up: Add a pinch of nutmeg or cloves to the streusel topping for a warmer, spicier flavour.
• Crustless: For a less sweet treat you can eliminate the biscuit crust and simply top the fruit filling with the streusel.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pie filling?
A: Absolutely! Feel free to experiment with other fruit fillings, such as blueberry, cherry, or strawberry.

Q: Can I make the streusel topping ahead of time?
A: Yes, the streusel topping can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Q: How do I prevent the bottom crust from getting soggy?
A: Blind baking the crust for a few minutes before adding the filling can help prevent a soggy bottom.

Q: Can I freeze the baked pies?
A: Yes, the baked pies can be frozen. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months.

Q: What if my streusel topping starts to brown too quickly in the oven?
A: Tent the muffin tin with foil to slow down the browning process.

Final Thoughts

These Grands Little Fruit Pies are a guaranteed crowd-pleaser, offering a delightful combination of tender crust, sweet fruit filling, and crunchy streusel topping. They are surprisingly easy to make and are perfect for any occasion. Don’t hesitate to get creative with your filling choices and add your own personal touch. I encourage you to try this recipe and experience the joy of these bite-sized treats. Share your creations with friends and family, and don’t forget to let me know what you think! These little pies are perfect with a cup of hot coffee or tea, or perhaps a glass of chilled sparkling wine. Enjoy!