1 box refrigerated pie crusts, softened as directed on the box
1 can (21 ounces) Cherry Pie filling
Heat oven to 425 degrees. Remove crust from the pouches, unroll on the work surface. With 3 1/2 or 4 inch round cutter, cut 6 rounds from each crust.
Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 Tablespoons of pie filling in to each pie crust cup.
Bake for 14 to 18 minutes or until edges are golden brown and filling is bubbly.
Take out and let cool. You may add an aerosol whipped topping if prefered.