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Apple Cranberry Mini Pies

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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
Cholesterol: 0mg; 0%
Sodium: 150mg; 6%
Total Carbohydrate: 29g; 10%
Dietary Fiber 0g 0% Sugars 12g
Protein: 1g

% 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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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