Mini Holiday Fruit Pies

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

Mini Holiday Fruit Pies
1/2 pie
4 pies
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  • 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

Prepare Butter Pastry.
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.
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.
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.
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
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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