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Mini Cranberry Potpies

Mini Cranberry Potpies: Cozy, Sweet Bites for Fall Fun

Mini Cranberry Potpies are adorable, individual desserts bursting with flavor, making them perfect for Thanksgiving gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 potpies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cranberries Fresh or frozen
  • 3/4 cup Sugar Adjust to taste
  • 2 tablespoons Cornstarch
  • 1 tablespoon Lemon Juice Fresh squeezed
For the Crust
  • 1 cup All-Purpose Flour Gluten-free option available
  • 1/2 cup Butter Cold, unsalted
  • 1/4 teaspoon Salt
  • 3-4 tablespoons Ice Water Add gradually
For Topping
  • 1 egg Egg Wash Or use plant-based milk for vegan option
  • 1 tablespoon Sugar For sprinkling on top

Equipment

  • muffin tin
  • Mixing Bowl
  • Saucepan
  • Rolling Pin
  • Measuring cups
  • Measuring spoons
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Prepare the crust by mixing flour and salt, cutting in butter, and adding ice water.
  2. Make the filling by cooking cranberries, sugar, cornstarch, and lemon juice until thick.
  3. Roll out the dough and cut circles to fit the muffin tin, pressing down into place.
  4. Fill each crust with cranberry filling, reserving any dough for tops or decorations.
  5. Add topping and egg wash or plant-based milk for a golden finish before baking.
  6. Bake at 375°F for 20-25 minutes until golden brown, then cool before serving.

Nutrition

Serving: 1potpieCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 95mgPotassium: 60mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

These potpies can be prepared ahead of time for convenience and served with ice cream or whipped cream.

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