Pull-Apart Pie

Name: Pull-Apart Pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 21 pieces
Ingredients: 2 sheets refrigerated pie crust; 1/2 cup blueberry pie filling; 1/2 cup cherry pie filling; 1/2 cup apple pie filling (diced, as needed)

Total Time Prep: 15 min. + chilling Bake: 15 min.

Yield 21 pieces

Test Kitchen Approved

Pull-apart pie is a fun and beautiful way to serve blueberry, apple and cherry pie—all at the same time.

Ingredients

2 sheets refrigerated pie crust
1/2 cup blueberry pie filling
1/2 cup cherry pie filling
1/2 cup apple pie filling (diced, as needed)

Directions

On a lightly floured surface, unroll pie crusts. Cut 21 circles using a 3-in. cookie cutter.
Lightly grease a mini muffin tin, press circles into tin. Freeze until firm, about 15 minutes. Alternatively, press circles around a 1-3/4-in. tamper or muddler and freeze.
Once firm, remove shells from tin. Arrange in a greased 9-in. springform pan. Fill each shell with 1-2 tablespoons of blueberry, cherry or apple pie filling. Refrigerate until firm, about 15 minutes longer.
Bake in a 425° oven until filling is bubbly and crust is golden brown, 13-15 minutes. Let cool slightly before serving warm.

Nutrition Facts

1 mini pie: 82 calories, 3g fat (1g saturated fat), 2mg cholesterol, 50mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.