Wrapped Cherry Pie Cups

Remember all that stuff we learned about George Washington

and chopping down cherry trees when we were in school.

Well, I gotta tell ya I remember it...I loved that story...and better yet, I remember making cherry pies one year at school.
I have loved cherry pie since then.

Top that off with the fact that my hubby is a pie man

and it was his birthday recently.
Guess what?
Time to bake a special treat to celebrate
cherries, presidents, and hubby!

Wrapped Cherry Pie Cups!

It was a crazy week but in our house the birthday boy/girl

gets to pick their dinner and dessert and he picked cherry pie.

The recipe (if you even call it that) is nothing fancy or special

(no really it is not)

so I thought I would serve it up and try to have some fun with it.

If you ask me they look like they are each

floating in their own little parchment cloud

I decided to bake the pies in parchment paper.

I usually only make 6 pies at a time and they can sit in the pan

until we are ready to serve, but I only have one large muffin pan

and we were having guests.

I decided to fancy up that parchment!

Fancy Parchment Wrapping

• Parchment paper
• X-ACTO Decorative Edge scissors
• Ruler
• Tear off parchment in sheets about 11 inches long (you need 6 sheets)
• Lay flat and cut all edges and down the center of this strip of Parchment with your
• X-ACTO Decorative Edge Scissors .
• It made such a sweet and different edging on the parchment. I thought it looked cute 

The parchment is really the star of the show and presentation here that is why I am sharing this!). I love the way the pretty edge looked when on display. I am so going to be using those X-ACTO scissors for parchment a lot more!

You will end up with 12 sheets/squares of parchment approximately 7 x 7 inches.

(it is not an exact science..at least not in my kitchen)

Wrapped Cherry Pie Cups
This makes 12 cherry pie cups

Ingredients/Supplies

• Large Muffin Pan (6 muffins)
• 1/4 cup butter (with a bowl for melting)
• Brush (for baking/food)
• Pillsbury refrigerated pie crust (2 packages =  4 crusts)
• Comstock Original Country Cherry Pie Filling (4 cans) (sometimes I use the Morello Cherries from Trader Joe's and cook them and make my own filling...but not this time)

COOK IT!

• Preheat oven to 350F.
• Remove pie crust from frig to come to room temperature.
• Lay flat and cut into four section (you will have 2 straight sides and one rounded one...but that is OK).
• Melt butter (about 30 seconds in  microwave, in a microwave safe dish) and then brush the pie crust allover with butter.

• Take Parchment squares and squish/press them into the muffin cups. They will fold and go every which way, and that is OK. Try to crease the folds so that the parchment stays in the cup.

The parchment will bounce out of the cup a little...until the next step.

• Lay the crust in the same way...it too will fold. Just get it in the cup and TRY NOT TO HAVE THE BUTTER OR YOUR BUTTERY HANDS TOUCH THE PARCHMENT. Mine did in a few places and it discolored the parchment.

The weight of the crust makes the parchment stay in the cup

• Bake at 350 for 10 minutes. Remove from oven, let cool for a few minutes (NOTE: for one batch I forgot to bake the crust for 10 minutes...they were still good but the crust was a little underdone...baking the crust alone first is ideal).
• Place 3 Tablespoons (+/-) of pie filling into each cup.

Pretend the crust have been baked for 10 minutes  -
this is the batch I forgot to bake the crust before filling.

• Return to the oven and bake for another 15 minutes (start checking the doneness of the crust around 10 minutes).
• Let cool. 

Place on a pretty plate or pedestal

and serve with vanilla ice cream..or alone!

But share it with some friends!

That's it...easy-peasy Wrapped Cherry Pie Cups...

Very little effort required...really!

What dessert do you like for your b'day?