Tired of the holidays yet? Me neither! Tired of leftovers? Um, yeah – I think I’m ready to move on from all the holiday eats, but first I want to share these cranberry pie bites with you. You see, these are made with leftover cranberry sauce from our Christmas dinner. I don’t know how I’ve gone this long without making these – it never occurred to me that the same cranberry sauce we serve with our turkey can be baked up in pie form. How did I not figure this out sooner?
On Christmas my mom and I made the cranberry sauce using the recipe on the back of the cranberry package – I think we doctored it up a bit with citrus and a few other things, but it’s all a little hazy thanks to the mimosas we drank while cooking up dinner. We all enjoyed the sauce on our turkey and then a couple days later I made these cute little cranberry pie bites. All you do is cut out 3 1/2 inch pie dough rounds, brush the edges with egg wash, spoon about 1 teaspoon of cranberry sauce on the dough (just off from the center), fold one side of the dough over, press the seams together, and crimp the edges with a fork. Then you brush the tops with more egg wash, cut little steam vents in the top of each one, and dust the tops with some granulated sugar. Bake at 425 degrees for 12-15 minutes. That’s it!
I love the tartness of the cranberries and the little bit of red that peeks through the crust. I also love that they’re mini-sized – it’s all the best things about pie in one or two bites. Although, we ate all of these so it was sort of like we shared one big pie, but somehow it doesn’t seem as bad. Miniature food is good like that.