Name: Mini Cranberry Potpies
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups fresh or frozen cranberries; 3/4 cup granulated sugar; 1 tbsp cornstarch; 1 tsp orange zest (optional); 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp vanilla extract; 2 tbsp water; 1 package pre-made pie crusts or homemade pie dough; 1 egg, beaten (for egg wash); 1 tbsp coarse sugar (for topping)

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These Mini Cranberry Potpies are a delightful twist on classic dessert potpies, bringing together the tart brightness of cranberries with a golden, flaky crust in perfectly portioned servings. With a balance of sweet and tangy flavors, these are ideal for the holiday season or any time I want an elegant and simple dessert that looks as good as it tastes.

Why You’ll Love This Recipe

I love how easy and festive these mini potpies are. They’re just the right size for individual servings, making them perfect for dinner parties or holiday gatherings. The cranberries provide a refreshing tartness that pairs beautifully with sugar and spices, while the golden pastry crust adds a satisfying crunch. Plus, I can prepare them ahead and simply pop them in the oven when it’s dessert time. It’s a no-fuss, all-flavor kind of treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen cranberries
Granulated sugar
Cornstarch
Orange zest (optional, but adds a nice citrus note)
Ground cinnamon
Ground nutmeg
Vanilla extract
Pre-made pie crusts or homemade pie dough
Egg (for egg wash)
Coarse sugar (for sprinkling on top)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a muffin tin or use individual ramekins.
In a saucepan, I combine cranberries, sugar, cornstarch, cinnamon, nutmeg, orange zest, and a splash of water. I cook the mixture over medium heat until the cranberries burst and the filling thickens. This usually takes about 10 minutes.
I let the filling cool slightly while I prepare the crusts. I roll out the dough and cut circles to fit the bottom and sides of the muffin tins or ramekins.
I spoon the cranberry filling into each crust-lined cup. Then, I top each one with another piece of dough, sealing the edges with a fork and cutting a small slit for venting.
I brush the tops with an egg wash and sprinkle a little coarse sugar for sparkle and crunch.
I bake the potpies for about 20–25 minutes, or until the crusts are golden brown.
I let them cool slightly before serving – they’re amazing warm or at room temperature.

Servings and timing

This recipe makes about 6 to 8 mini potpies, depending on the size of the muffin tin or ramekins I use. Prep time is roughly 20 minutes, and bake time is 25 minutes. Including cooling, the total time is around 50 minutes.

Variations

I sometimes mix apples or pears with the cranberries for a twist on the filling. For a richer taste, I’ve added a spoonful of cream cheese or mascarpone beneath the filling. I’ve also used puff pastry instead of pie dough when I wanted a more airy, layered texture. For those who like nuts, tossing in a handful of chopped pecans or walnuts adds a great crunch.

storage/reheating

I store the cooled potpies in an airtight container in the refrigerator for up to 4 days. When I want to reheat them, I place them in a 300°F (150°C) oven for 10 minutes to maintain the crispness of the crust. Microwaving works too, but the crust softens a bit.

FAQs

How do I know when the cranberry filling is thick enough?

I look for the filling to coat the back of a spoon and see that the cranberries have burst and broken down. It should look glossy and slightly jammy.

Can I make these potpies ahead of time?

Yes, I often assemble them a day in advance and store them in the fridge until ready to bake. I’ve also frozen unbaked potpies and baked straight from frozen, just adding a few extra minutes.

What if I don’t have fresh cranberries?

Frozen cranberries work perfectly. I don’t thaw them before cooking—just toss them straight into the saucepan.

Can I use store-bought pie dough?

Absolutely. I usually use pre-made dough when I’m short on time, and it still gives a great flaky result.

Are these potpies more tart or sweet?

They lean tart, especially if I love that signature cranberry bite. But adjusting the sugar lets me control the sweetness to match my taste.

Conclusion

Mini Cranberry Potpies are a delicious, elegant dessert that I can serve all season long. They’re easy to make, fun to customize, and just the right mix of sweet and tart. Whether I’m planning for a crowd or just want a cozy dessert at home, these potpies always deliver a big flavor in a small package.