Recipe for Mini Cranberry-Apple Pies | Almanac.com

Mini Cranberry-Apple Pies

4 to 5 mini pies
Preparation Method
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Our Mini Cranberry-Apple Pies are sweet, yet tart. What a great combination in one pie! Single-serving pies also work really well at a holiday gathering or dinner party. They’re easy to make, attractive, and guests love them. The apple and cranberry ingredients are especially seasonal for a Thanksgiving feast.

1 pound sweet apples, peeled
3/4 pound tart apples, peeled
1/4 cup chunky cranberry sauce
1/3 cup plus 1 tablespoon granulated sugar, divided
1/2 teaspoon cinnamon
pinch nutmeg
All-Purpose Pie Dough (see recipe below)
flour (for work surface)
1 large egg, well beaten
1 tablespoon coarse or regular granulated sugar

If you have some 3- or 4-inch pie plates or a mini-pie maker on hand, you can produce four small pies using this recipe.

Preheat oven to 475°F. Cut apples into small chunks (rather than slices).

In a bowl, stir together apples, cranberry sauce, sugar, and spices.

Lightly flour your work surface. From All-Purpose Pie Dough, roll out 8 small crusts. Line pie plates with dough. (If you’re using a mini-pie maker, follow manufacturer’s instructions.)

Bake at 475°F 10 minutes; then reduce oven temperature to 350°F and bake 30 minutes longer.

Yield: 4 mini-pies

All-Purpose Pie Dough

7 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons cold vegetable shortening, in pieces
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup ice-cold water


Chill the butter and shortening in the freezer for 15 minutes.

Combine the flour and salt in a food processor, cover, and pulse four or five times, to mix. Scatter the chilled butter and shortening on top. Cover and pulse eight to ten times more in 1-second bursts to break the fat into very small pieces. Using the feed tube, add the water in an 8- to 10-second-long stream, while pulsing. Continue to pulse until the dough forms large, clumpy crumbs.

Turn the dough out onto a lightly floured work surface and pack it into a ball. Gently knead once or twice, then flatten into a 1⁄2-inch-thick disk. Wrap in plastic and refrigerate for 1 to 2 hours before rolling.

Makes enough pastry for 1 large pie shell or several smaller ones.