Several small pies with cranberry filling on a table next to pumpkins.

How to make Small Cranberry Pies

Ingredients:

• 2 cups fresh cranberries
• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 package refrigerated pie dough (usually contains 2 crusts)
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Pinch of salt
• Optional: Cinnamon and nutmeg for extra flavor

Directions:

1. Prepare the Filling: In a medium saucepan, combine the cranberries, sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally until the cranberries start to burst, about 5-7 minutes.

   

2. Thicken the Filling: Once the cranberries have burst, mix the cornstarch with a little cold water until smooth. Stir this mixture into the pot with the cranberry mix. Cook for another 2-3 minutes until the filling thickens. Remove from heat and let it cool.

3. Preheat Oven: Preheat your oven to 375°F (190°C).

4. Prepare the Pie Crust: Roll out the pie dough on a lightly floured surface. Cut out small circles or squares, about 4 inches in diameter, using a cookie cutter or a glass.

5. Fill the Pies: Place a spoonful of the cooled cranberry filling in the center of each dough circle. Be careful not to overfill.

6. Seal the Pies: Fold the dough over to create a half-moon shape. Press the edges with a fork to seal them tightly. You can also crimp the edges with your fingers for a decorative touch.

7. Egg Wash: In a small bowl, beat the egg with the milk. Brush this mixture over the top of each pie to give them a golden color while baking.

8. Bake: Place the pies on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes or until they are golden brown.

9. Cool and Serve: Once baked, let the pies cool on a wire rack. Serve them warm or at room temperature, perfect for enjoying alongside pumpkins or autumn decorations.

Why You’ll Love This Small Cranberry Pies

These small pies are a wonderful combination of sweet and tart. The bright, vibrant flavor of cranberries makes them a perfect treat for fall and Thanksgiving events. The flaky crust contrasts beautifully with the soft filling, and their bite-sized nature makes them a favorite for gatherings. They not only taste great but also look beautiful on any table, especially alongside cute pumpkins.

Nutritional Benefits

Cranberries are not just delicious; they are also packed with health benefits. Here are some advantages:

• Rich in Antioxidants: Cranberries are high in antioxidants, which help protect your body from free radicals.
• Good for the Heart: Their nutrients may improve heart health by reducing blood pressure and cholesterol.
• Supports Urinary Health: Cranberries are known for their ability to prevent urinary tract infections (UTIs).

What to Serve With Small Cranberry Pies

These small cranberry pies can be served with:

• Vanilla ice cream or whipped cream for a creamy contrast.
• A cup of hot tea or coffee to complement the tartness.
• Cheese boards for a savory-sweet pairing.

How to Store Small Cranberry Pies

To store your small cranberry pies:

• At Room Temperature: They can be kept in an airtight container for up to 2 days.
• In the Refrigerator: Place them in an airtight container to enjoy them for up to a week.
• For Longer Storage: Freeze the unbaked pies. Just place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen when ready to eat, adding a few extra minutes to the baking time.

Tips and Mistakes to Avoid

• Don’t Overfill: It can be tempting, but overfilling the pies can lead to bursting and messy edges.
• Keep the Dough Cold: Make sure your pie crusts stay cold before baking. This will help them be flaky.
• Use a Good Egg Wash: This gives your pies a nice golden finish. Make sure to cover all exposed dough.

Variations

1. Spiced Cranberry Pies: Add a pinch of cinnamon or nutmeg to your filling for a warm autumn flavor.
2. Nutty Pies: Incorporate some chopped walnuts or pecans into the filling for added texture and flavor.
3. Mixed Berry Pies: Swap some cranberries with blueberries or strawberries for a mixed berry delight.

FAQs

How long do these pies take to make?

From start to finish, these cranberry pies take about 1 hour, including baking time.

Can I use frozen cranberries for this recipe?

Yes, you can use frozen cranberries. Just ensure they are thawed and drained before using.

Can I make the filling ahead of time?

Absolutely! You can make the cranberry filling a few days in advance and store it in the fridge. Just let it cool completely before transferring it to a sealed container.

Do I have to use pie dough?

While pie dough is traditional, you can use puff pastry or even a biscuit dough for a different texture.

How can I make these pies vegan?

You can substitute the egg wash with plant-based milk or just skip it entirely. Use a vegan pie crust for a completely vegan version.

Enjoy making and sharing your small pies with cranberry filling, the perfect treat for any fall gathering!

Small Cranberry Pies

Delightful bite-sized pies filled with sweet and tart cranberry filling, perfect for fall gatherings.

Servings 12 pieces

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

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Ingredients

  

Filling

• 2 cups fresh cranberries Use fresh for the best flavor.
• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch

Pie Crust

• 1 package refrigerated pie dough Typically contains 2 crusts.
• 1 egg for egg wash
• 1 tablespoon milk For egg wash.
• 1 pinch salt
• Optional: Cinnamon and nutmeg For extra flavor.

Instructions

 

Preparation

• In a medium saucepan, combine the cranberries, sugar, water, and lemon juice. Bring to a boil over medium heat, stirring occasionally until cranberries start to burst, about 5-7 minutes.
• Mix cornstarch with a little cold water until smooth. Stir into the pot with the cranberry mixture. Cook for another 2-3 minutes until thickened. Remove from heat and let cool.

Baking

• Preheat your oven to 375°F (190°C).
• Roll out the pie dough on a floured surface. Cut out small circles or squares, about 4 inches in diameter.
• Place a spoonful of cooled filling in the center of each dough circle. Be careful not to overfill.
• Fold the dough over to create a half-moon shape. Press edges with a fork to seal.
• In a small bowl, beat the egg with milk. Brush over the pies for a golden finish.
• Place pies on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
• Let pies cool on a wire rack. Serve warm or at room temperature.

Notes

These small pies are perfect for fall and Thanksgiving events. Consider pairing with vanilla ice cream or whipped cream.

Calories: 150kcal

Course: Dessert, Snack

Cuisine: American

Keyword: Baked Goods, Cranberry Pies, Fall Recipes, Sweet Treats, Thanksgiving Desserts