Apple Cranberry Mini Pies

Cranberries and orange juice add pleasant tanginess to these mini apple pies.

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  • prep time 30 min
  • total time 50 min
  • ingredients 9
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Serve with cinnamon ice cream for a festive twist.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pie
Calories
190
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
150mg
150%;
Total Carbohydrate
29g
29%
(Dietary Fiber
0g
0%
  Sugars
12g
12%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.