Mini Holiday Fruit Pies

Sliced kumquats and fresh sage leaves top this sweet-tart cranberry pie.



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Servings: 8
Serving size: 1/2  pie
Yield: 4 pies
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Ingredients
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    Butter Pastry, recipe below
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    1  12  ounce bag 
    fresh or frozen cranberries
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    2 - 3   teaspoons 
    finely shredded orange peel
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    1   cup 
    orange juice
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    1/2  cup 
    golden raisins
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    1/2  cup 
    dried cranberries
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    1   cup 
    sugar
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    2   tablespoons 
    all-purpose flour
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    1   
    egg, lightly beaten
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    1   tablespoon 
    sugar
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    1/4  cup 
    caramel-flavored ice cream topping
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    Sliced kumquats and sage leaves (optional)
Butter Pastry
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    2 1/2  cups 
    all-purpose flour
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    2   tablespoons 
    sugar
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    1   teaspoon 
    salt
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    1/3  cup 
    chilled shortening
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    6   tablespoons 
    chilled unsalted butter
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    8 - 9   tablespoons 
    ice water


Directions
1.
Prepare Butter Pastry.
2.
In saucepan combine cranberries, orange peel, orange juice, raisins, and dried cranberries; bring to boiling over medium heat. Cook, uncovered, 3 minutes. In bowl combine sugar and flour; add to saucepan. Cook and stir until thickened and bubbly; cook 1 minute more. Remove from heat.
3.
Preheat oven to 375 degrees F. Divide pastry into 8 portions. On lightly floured surface roll four of the portions into 7-inch circles and four into 6-inch circles. Line four 4-3/8- to 5-inch foil or metal tart pans with the 7-inch circles; trim pastry even with rim.
4.
Reserve 1/2 cup cranberry filling. Divide remaining cranberry filling among pans. Cut remaining 4 6-inch circles into 1/2-inch-wide strips. Weave strips over fruit filling in lattice pattern. Press strips into bottom pastry rim. Seal and crimp edge; if desired. Brush with egg and sprinkle with 1 tablespoon sugar.
5.
Place on a foil-lined baking sheet. Bake for 30-35 minutes or until crust is golden and filling is bubbly. Cool on a wire rack at least 1 hour before serving. To serve, stir 1/4 cup caramel-flavored ice cream topping into reserved filling. Use to top pies; add sliced kumquats and sage leaves, if desired. Makes 4 pies, 2 servings per pie.
Butter Pastry
1.
In bowl combine flour, sugar, and salt. Using fork in bowl, cut shortening and butter into 1/2-inch pieces until crumbly. Using fork, stir in ice water, 1 tablespoon at a time, until dough just starts to form. Knead 2 or 3 times in bowl. Wrap with plastic wrap; chill at least 30 minutes.

Nutrition information
Per Serving: cal. (kcal) 608, Fat, total (g) 34, chol. (mg) 162, sat. fat (g) 20, carb. (g) 73, fiber (g) 3, pro. (g) 7, sodium (mg) 229, Percent Daily Values are based on a 2,000 calorie diet
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