Print

Mini Cranberry Potpies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini Cranberry Potpies are charming, individual-sized desserts filled with a sweet-tart cranberry mixture and wrapped in flaky pastry. They’re perfect for the holidays or any special occasion when you want a festive and elegant treat.

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)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a muffin tin or individual ramekins.
  2. In a saucepan over medium heat, combine cranberries, sugar, cornstarch, cinnamon, nutmeg, orange zest (if using), vanilla extract, and water.
  3. Cook for 10 minutes, stirring often, until cranberries burst and the mixture thickens to a jammy consistency. Remove from heat and let cool slightly.
  4. Roll out the pie dough and cut circles to line the bottoms and sides of the muffin tin or ramekins.
  5. Spoon the cooled cranberry filling into each prepared crust.
  6. Top with another round of dough, sealing the edges with a fork and cutting a slit in the top for venting.
  7. Brush tops with beaten egg and sprinkle with coarse sugar.
  8. Bake for 20–25 minutes or until crusts are golden brown.
  9. Let cool slightly before serving. Serve warm or at room temperature.

Notes

  • Combine cranberries with apples or pears for a flavor variation.
  • Add cream cheese or mascarpone beneath the filling for richness.
  • Use puff pastry instead of pie dough for a flakier, layered texture.
  • Chopped pecans or walnuts add a crunchy element to the filling.
  • Store in an airtight container in the fridge for up to 4 days; reheat in oven for crispiness.

Nutrition

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