Peach Pie Cups. This is what summer tastes like! Peach pie is right up there on my list of favorite things to make and eat. Try substituting your favorite fruit pie filling in place of peach.
Just two–yes, really, two–ingredients are all you need to make these portable pie cups filled with sweet peaches. They're so good and so easy. My peach pie was perfect and so good with a scoop of vanilla ice cream or a dollop of whipped cream. You can cook Peach Pie Cups using 2 ingredients and 4 steps. Here you go how you cook it.
Ingredients of Peach Pie Cups
- It’s 1 can (12.4 oz) of Pillsbury refrigerated cinnamon rolls with cream cheese icing (8 rolls).
- Prepare 1 1/3 cups of peach pie filling & topping (from 21-oz can), coarsely chopped.
This Classic Peach Pie Recipe is an easy favorite pie! Made with a lattice-topped double crust and Peaches – This pie is scrumptious in the summer made with fresh juicy peaches, but you can use. Anyone can make Peach Pie Filling after reading this web page! The peach pie filling will taste MUCH better than that over-sugared tasteless glop in the can from the grocery store, and by using.
Peach Pie Cups Instructions
- Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Chop up the peaches or use a food processor and pulse a few times set aside.
- Separate dough into 8 rolls, and let stand 10 minutes; set icing aside. Place rolls cinnamon side up into muffin cups. Press in bottoms and up sides of cups..
- Spoon 2 generous tablespoonsful pie filling into each dough-lined cup. Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes..
- Using a thin metal spatula, run around edges of rolls to loosen, and remove to serving plate. Transfer icing to small resealable food-storage plastic bag, and cut small corner off one end. Drizzle icing over rolls. Serve warm..
Check out their videos, sign up to chat, and join their community. Use a pastry wheel to cut lattice strips with a decorative edge. This fresh peach pie is the one! I've made it many, many times. That's why I know that sometimes a lattice top crust seems appropriate, while other times, there's no other choice but to toss a streusely.