Instructions: Preheat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in nuts.

Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds.

With floured fingers, flatten each to form a 4 inch round. Press each round into ungreased 2 3/4 by 1 1/4 inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture.

(Cups will be full.)

Bake for 15-22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on wire rack. Cool 10 minutes.

In small bowl, beat cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.

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