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Roll out canned biscuit dough on a plate lightly dusted with flour. Take 1 1/2 teaspoon fruit on rounded dough. Fold over fruit, twist edges closed.
Put oil in wide skillet, heat oil to boiling point without smoking, turn down if smoking. Be careful! Do not walk off and leave alone. Lightly brown on one side then flip over on medium heat, 2 minutes each side. Put a paper towel on a plate. Put fruit pies on plate to drain.
Be careful! They will be hot. Refrigerate any left over. They are good cold or room temperature. They can be frozen for later and microwaved.
Source: This was my recipe. I invented it when my children were 2 and 3. They are 30 and 31.
By Lou from Knoxville, TN
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I absolutely LOVE making pies! But I would love to make mini pies for thanksgiving instead of the traditional 9". Sort of like tarts I guess. But I really don't want to buy and tart pans, I was wondering if I can use muffin tins and if anyone had a recipe. Thanks in advance! :)
This may not work for you this year, but if you ever buy those tiny pot pies, save the aluminum pans for your little pies. If you wanted to, you could buy a bunch for this year and just pop out the pies and store them in freezer bags until you want to use them, and you'll still have the pans...
You can use regular muffin pans. Just roll your crust out and use a biscuit cutter to cut your crust into circles and place into each muffin cup. You can also use a mini muffin pan. Cut your crust with a drinking glass or small cookie cutter. Works great.
Cut both ends off 6 ox tuna type cans. Lay them on a cookie sheet. Line with pastry and fill as deep as you wish. If you buy these, they are called pastry rings