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Apple Cranberry Mini Pies

Apple Cranberry Mini Pies
  • Prep 30 min
  • Total 50 min
  • Servings 12
Cranberries and orange juice add pleasant tanginess to these mini apple pies.
June 1, 2018

Ingredients

  • 1 cup fresh or frozen cranberries
  • 1/4 cup orange juice
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 cup finely chopped peeled cooking apple (1 medium)
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 2 tablespoons milk
  • 2 tablespoons coarse sugar
  • Vanilla ice cream or frozen yogurt, if desired

Steps

  • 1
    Heat oven to 350°F. Lightly spray baking sheet with cooking spray.
  • 2
    In 2-quart heavy saucepan, heat cranberries, orange juice and granulated sugar to boiling. Boil 2 to 3 minutes or until cranberries begin to pop. Remove from heat; beat in cornstarch with whisk. Return to heat, and boil 2 to 3 minutes longer or until mixture is very thick. Remove from heat; add chopped apple. Stir until well combined.
  • 3
    Using 3-inch round cutter, cut 12 rounds from each crust, rerolling and shaping as necessary. Place 12 rounds on baking sheet. Spoon 1 heaping tablespoonful filling on centre of each of 12 rounds.
  • 4
    Cut small hole in centre of each of remaining 12 rounds. Place 1 on top of each round with filling. Pinch edges to seal. Lightly brush tops with milk, and top with coarse sugar.
  • 5
    Bake 15 to 20 minutes or until golden brown. Serve warm or at room temperature with ice cream.

  • Store leftover pies in single layer tightly covered up to 2 days.

Nutrition Facts

Serving Size: 12
Calories
190
Total Fat
7g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
0mg
Sodium
150mg
Total Carbs
29g
Dietary Fiber
0g
Sugars
12g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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