Mini Holiday Fruit Pies

Mini Holiday Fruit Pies

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

Recipe from Better Homes and Gardens
SERVINGS
8
SERVING SIZE
1/2 pie
YIELD
4 pies

Mini Holiday Fruit Pies

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

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

Related Video
How to Make Lemon Dream Pie

Make this lemon dream pie for your next dessert for a nice citrusy flavor. You can add some berries to accompany the lemon flavor.

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. 
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.

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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