Cranberry Apple Mini Pies
These little mini pies are another “cleaning out the kitchen” recipe. They came about after finding a lone frozen pie crust in the back of our freezer. It’s kinda sad, but I don’t even remember buying it. Or what I used it’s long gone twin for – did I bake a pie??
I’m sure by someone’s standards (obviously not mine)…the pie crust was slightly freezer burned. Oh well, such is life. Freezer burned or not, pie crust is delicious! Especially when filled with a wonderfully sweet and tart apple and cranberry filling!
My favorite thing about these mini pies is well…that they’re mini! Truly the perfect bite sized dessert. Great for controlling your portions. Though I have to admit, even though they are the best portion controlled treat, it doesn’t do any good if you eat all the mini pies. And Dario and I may or may not have demolished all of them. Oops!
If you have some extra pie crust or just have the desire to make mini pies, bake up a batch of these! I loved the cranberry apple filling, but they’d be equally delicious with blueberry, cherry or even pumpkin filling! You can really take this anyway you’d like!
Cranberry Apple Mini Pies:
- 1 round of frozen pie crust, defrosted
- 2 medium apples, diced
- 1/2 cup cranberries
- 3 tbsp butter
- 3-4 tbsp brown sugar (depending on how sweet your apples are)
- 1/4 tsp ground nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tbsp zest and juice of a lemon
- 1 egg scrambled – used as egg wash
- Preheat oven to 375 F. Spray a mini muffin with non stick cooking spray and set aside.
- While oven preheats, melt butter in a saute pan over medium high heat. Add apples and cranberries and sauté for about 12-15 minutes or until apples are softened and cranberries have burst.
- Add in brown sugar, nutmeg, cinnamon, salt and lemon juice. Stir to combine and cook another 2-3 minutes. Taste filling and adjust for seasonings – add more sugar if it isn’t sweet enough for you.
- Using a glass or biscuit cutter, cut out circles about 3″ in diameter – big enough to line the bottom of the mini muffin cups. Press gently so that the pie crust is pressed into the corners and creases of the muffin cups.
- Place about 1 tbsp of filling into each muffin cup – just so it’s filled to the top. Cover each of the mini pies with a few strips of pie crust. I used about 3, 1/4″ strips per mini pie. You could also use a smaller round, just make sure to put some small slits or holes in there to allow steam to escape. Press the strips or smaller rounds to the sides of the bottom crust to ensure they stick together.
- Brush each pie with the egg wash. Sprinkle with additional sugar if desired. Bake for 25-30 minutes or until pie crust is golden brown. Cool mini pies in the muffin tin for 10-15 minutes, then transfer to a cooling rack. Serve warm with powdered sugar!