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Apple Cranberry Mini Pies

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  0 reviews
  • 30 min prep time
  • 50 min total time
  • 9 ingredients
  • 12 servings
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Cranberries and orange juice add pleasant tanginess to these mini apple pies.

Ingredients

1
cup fresh or frozen cranberries
1/4
cup orange juice
1/2
cup granulated sugar
3
tablespoons cornstarch
1
cup finely chopped peeled cooking apple (1 medium)
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
tablespoons milk
2
tablespoons coarse sugar
Vanilla ice cream or frozen yogurt, if desired

Steps

  • 1 Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
  • 2 In 2-quart heavy saucepan, heat cranberries, orange juice and granulated sugar to boiling. Boil 2 to 3 minutes or until cranberries begin to pop. Remove from heat; beat in cornstarch with whisk. Return to heat, and boil 2 to 3 minutes longer or until mixture is very thick. Remove from heat; add chopped apple. Stir until well combined.
  • 3 Using 3-inch round cutter, cut 12 rounds from each crust, rerolling and shaping as necessary. Place 12 rounds on cookie sheet. Spoon 1 heaping tablespoonful filling on center of each of 12 rounds.
  • 4 Cut small hole in center of each of remaining 12 rounds. Place 1 on top of each round with filling. Pinch edges to seal. Lightly brush tops with milk, and top with coarse sugar.
  • 5 Bake 15 to 20 minutes or until golden brown. Serve warm or at room temperature with ice cream.
  • 1 Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
  • 2 In 2-quart heavy saucepan, heat cranberries, orange juice and granulated sugar to boiling. Boil 2 to 3 minutes or until cranberries begin to pop. Remove from heat; beat in cornstarch with whisk. Return to heat, and boil 2 to 3 minutes longer or until mixture is very thick. Remove from heat; add chopped apple. Stir until well combined.
  • 3 Using 3-inch round cutter, cut 12 rounds from each crust, rerolling and shaping as necessary. Place 12 rounds on cookie sheet. Spoon 1 heaping tablespoonful filling on center of each of 12 rounds.
  • 4 Cut small hole in center of each of remaining 12 rounds. Place 1 on top of each round with filling. Pinch edges to seal. Lightly brush tops with milk, and top with coarse sugar.
  • 5 Bake 15 to 20 minutes or until golden brown. Serve warm or at room temperature with ice cream.

Expert Tips

Store leftover pies in single layer tightly covered up to 2 days.

Serve with cinnamon ice cream for a festive twist.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pie
Calories
190
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
15%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
12g
12%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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