Ingredients
Method
- Preheat oven to 375° F.
- Open the biscuit can, take out each biscuit and flatten each one with your fingers as flat as possible.
- Add 1/2 tablespoon of the pie filling of your choice o the middle of each flattened biscuit, then pull up the sides and pinch all the sides together (think dumplings)
- Add each pie bomb to a cup in a muffin tin, the seam side down, and bake 13- 15 minutes until the biscuits are golden brown on top and cooked through.
- While the pies are baking, prepare the glaze. In a mixing bowl whisk together the powdered sugar, milk and almond extract (or sub vanilla extract).
- You are looking for a glaze consistency. If it’s too thick add more milk a little at a time until the desired consistency is reached.
- Let the mini pies cool in the muffin tin. When cooled, remove to a plate and drizzle over the glaze, or dip them directly into the glaze. Let the glaze harden a couple of minutes before enjoying.
Nutrition
Notes
Use milk or water in the glaze. If it’s too thick add more milk a little at a time until the desired consistency is reached. If it's too thin add more powdered sugar a little at a time.
Substitute vanilla extract or fruit extract for the almond extract. (Ex. if using lemon pie filling, use lemon extract)
You can use a 7.5 ounce can refrigerated biscuits (10 count) OR 16.3 ounce Grands (8 count). Bake time will be closer to 12 minutes for the smaller biscuits and 15 minutes for Grands biscuits.