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Mini Holiday Fruit Pies

Makes: 8 servings
Serving size: 1/2pie Yield: 4 pies
Bake 375°F 30 mins to 35 mins
Mini Holiday Fruit Pies
Ingredients
  • 1  Recipe  Butter Pastry, recipe below
  • 1 12  ounce bag  fresh or frozen cranberries
  • 2 - 3  teaspoons  finely shredded orange peel
  • 1  cup  orange juice
  • 1/2  cup  golden raisins
  • 1/2  cup  dried cranberries
  • 1  cup  sugar
  • 2  tablespoons  all-purpose flour
  • 1  egg, lightly beaten
  • 1  tablespoon  sugar
  • 1/4  cup  caramel-flavored ice cream topping
  •  Sliced kumquats and sage leaves (optional)
Directions

1. Prepare Butter Pastry.

2. In saucepan combine cranberries, orange peel, orange juice, raisins, and dried cranberries; bring to boiling over medium heat. Cook, uncovered, 3 minutes. In bowl combine sugar and flour; add to saucepan. Cook and stir until thickened and bubbly; cook 1 minute more. Remove from heat.

3. Preheat oven to 375 degrees F. Divide pastry into 8 portions. On lightly floured surface roll four of the portions into 7-inch circles and four into 6-inch circles. Line four 4-3/8- to 5-inch foil or metal tart pans with the 7-inch circles; trim pastry even with rim.

4. Reserve 1/2 cup cranberry filling. Divide remaining cranberry filling among pans. Cut remaining 4 6-inch circles into 1/2-inch-wide strips. Weave strips over fruit filling in lattice pattern. Press strips into bottom pastry rim. Seal and crimp edge; if desired. Brush with egg and sprinkle with 1 tablespoon sugar.

5. Place on a foil-lined baking sheet. Bake for 30-35 minutes or until crust is golden and filling is bubbly. Cool on a wire rack at least 1 hour before serving. To serve, stir 1/4 cup caramel-flavored ice cream topping into reserved filling. Use to top pies; add sliced kumquats and sage leaves, if desired. Makes 4 pies, 2 servings per pie.

Butter Pastry
Start to Finish 10 mins
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 2  tablespoons  sugar
  • 1  teaspoon  salt
  • 1/3  cup  chilled shortening
  • 6  tablespoons  chilled unsalted butter
  • 8 - 9  tablespoons  ice water
Directions

1. In bowl combine flour, sugar, and salt. Using fork in bowl, cut shortening and butter into 1/2-inch pieces until crumbly. Using fork, stir in ice water, 1 tablespoon at a time, until dough just starts to form. Knead 2 or 3 times in bowl. Wrap with plastic wrap; chill at least 30 minutes.

Nutrition Facts (Mini Holiday Fruit Pies)
  • Servings Per Recipe 8,
  • cal. (kcal) 608,
  • Fat, total (g) 34,
  • chol. (mg) 162,
  • sat. fat (g) 20,
  • carb. (g) 73,
  • fiber (g) 3,
  • pro. (g) 7,
  • sodium (mg) 229,
  • Percent Daily Values are based on a 2,000 calorie diet

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