1 c. soft butter
1 egg
1/2 c. sugar
1 tsp. vanilla
2 c. flour

Cream butter and sugar. Beat in egg and vanilla. Stir in flour. Dip rounded teaspoons into each tiny muffin cup. Shape with floured finger. Fill 2/3 full with pie filling. Bake at 325 degrees for 25 to 30 minutes.