Cranberry Apple Mini Pies
These Cranberry Apple Mini Pies are made with fresh cranberries, apples and a hint of orange zest - perfect for Thanksgiving & the holidays!
Servings 12 servings
Preheat oven to 350°F. Remove pie crust from package and allow to sit at room temperature while preparing the pie filling.
In a medium bowl, combine the apples, cranberries, pecans, sugar, cornstarch, orange zest and cinnamon until well combined.
Use a 4" round cookie cutter to cut out 24 round pieces of pie crust. You will need to re-roll the scraps.
Place the cut out dough into two muffin tins, using your fingers to form the dough into cups.
Fill the cranberry apple filling mixture into the muffin cups to the top and bake in the preheated oven until the fruit is softened and bubbly, and the dough becomes golden brown, 25-30 minutes.
Remove from the oven and allow to cool for at least 10 minutes before transferring to a wire rack to cool completely. Dust powdered sugar on top, if desired.
Storage: Once fully cooled, store in an airtight container at room temperature for up to a week.
Freezing Directions: Unbaked hand pies can be covered and refrigerated or frozen for 3 days, then bake from frozen; add a couple extra minutes of bake time. Baked hand pies can be frozen for up to 3 months. Thaw in the refrigerator, then bring to room temperature before serving.
Substitutes: For best results, follow the recipe as is. However, here are some common substitutes that would work well in this recipe.
- Instead of pecans, you can use other nuts like walnuts, almonds or macadamia nuts. You can also use any seeds or just leave them out.
- Instead of cornstarch, you can use arrowroot starch or all-purpose flour.
Calories: 207kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 137mg | Potassium: 80mg | Fiber: 2g | Sugar: 8g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg