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Mini Cranberry Potpies

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Mini cranberry potpies are charming single-serve desserts filled with a tangy-sweet cranberry filling wrapped in buttery, flaky pastry. Perfect for holidays, brunch, or dessert, they’re festive and easy to prepare.

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 2 tbsp brown sugar (optional)
  • 1/4 cup orange juice or water
  • 1 tsp orange zest (optional)
  • 1 tbsp cornstarch or 2 tbsp flour
  • 1/2 tsp ground cinnamon (optional)
  • 1 package pre-made pie crusts or puff pastry
  • 1 egg, beaten (for egg wash)
  • Whipped cream or vanilla ice cream (optional, for serving)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with parchment rounds.
  2. In a saucepan, combine cranberries, sugars, orange juice, and zest. Simmer for about 10 minutes until cranberries burst and mixture thickens.
  3. Stir in cornstarch or flour and cinnamon, and cook 2 more minutes. Let filling cool slightly.
  4. Roll out pie dough and cut circles to fit muffin cups. Press into tin to form base.
  5. Spoon cranberry filling into each crust, leaving a little room on top.
  6. Cut smaller circles for tops. Place over filling, seal edges, and cut a vent in each.
  7. Brush tops with egg wash. Bake 20–25 minutes until golden and bubbling.
  8. Cool in tin 10 minutes before removing. Serve warm or at room temperature with whipped cream or ice cream.

Notes

  • Add chopped apples or nuts to the filling for variation.
  • For a savory twist, mix in goat cheese or brie and reduce sugar.
  • Use gluten-free crust and thicken with cornstarch for GF version.
  • Freeze baked potpies and reheat in oven straight from frozen.

Nutrition

Find it online: https://recipesbyliza.com/mini-cranberry-potpies/