Dress up your left over Thanksgiving turkey with Cranberry-Pecan Crusts for pot pie, piecrust leaf “sandwiches” of pecans and cranberries!
I saw this recipe in a special edition
magazine from Southern Living~
Turkey Pot Pie with Cranberry-Pecan Crusts!
Photo credit- Southern Living
Southern Living’s Turkey Pot Pie recipe sounded wonderful~ made with turkey cutlets, caramelized onions, and fresh spinach, but it was the Cranberry-Pecan Crusts that caught my eye and tempted my taste buds!
You bake the Cranberry-Pecan Crusts separately from the pot pie,
adding them right before serving so they stay firm.
It sounded like a wonderful way to dress up your left over Thanksgiving turkey
with a basic turkey pot pie recipe, or Southern Living’s recipe,
topping it with piecrust leaf “sandwiches” of pecans and cranberries!
You’ll need:
1 (15-ounce) package refrigerated piecrusts
1/2 cup finely chopped pecans, toasted
1/2 cup finely chopped dried cranberries
Unfold each piecrust, and press out any fold lines.
Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust.
Roll into a 14-inch circle, sealing together piecrusts.
Cut into desired shapes with a 2- to 3-inch cutter.
Reroll any scraps and repeat~ the pecans and cranberries will be on the top,
not just in the middle, but that’s okay, they’re pretty that way too.
Place pastry shaped leaves on a lightly
greased baking sheet or parchment paper.
Bake at 425° for 8 to 10 minutes or until golden.
Try to refrain from eating them like crackers. . .
or go ahead and have a glass of wine too,
it’s a holiday weekend :)
Arrange desired amount of Cranberry-Pecan Crusts over pot pie before serving.
Serve with any remaining Cranberry-Pecan Crusts on the side.
Find 27 recipes you’ll want to gobble for your Thanksgiving feast, HERE.
Wishing you a Happy Thanksgiving
and all the turkey you can gobble!
🦃 🦃 🦃
Cranberry-Pecan Pie Crust Leaves
Ingredients
- 1 pkg (15-ounce) refrigerated piecrusts
- 1/2 cup finely chopped pecans, toasted
- 1/2 cup chopped dried cranberries
Instructions
- Preheat oven to 425 degrees F.
- Unfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust.
- Roll into a 14-inch circle, sealing together piecrusts.
- Cut into desired shapes with a 2- to 3-inch cutter.
- Place pastry shapes on a lightly greased baking sheet.
- Reroll any leftover scraps of dough, and repeat the procedure.
- Bake at 425° for 8 to 10 minutes or until golden.
- Arrange desired amount of Cranberry-Pecan Crusts over turkey pot pie before serving. Serve with any remaining Cranberry-Pecan Crusts on the side.
To toast pecans
- Place nuts in a single layer on parchment lined baking sheet . Toast pecans in a 350 degree oven for 8 - 10 minutes or until pecans are fragrant. Allow nuts to cool and proceed with recipe.
Notes
- Quantity of piecrust leaves will depend on what size cookie cutter you use.
- Toasting nuts brings out the natural oils and enhances their flavor.
- Variation: Add or substitute 1/2 cup shredded sharp cheddar cheese
Yum! This looks delish!
Where did you find the little leaf cookie cutters?
This looks amazing… lovely photos, lovely idea! Thank you for sharing!
This sounds delicious! Now if I only had some leftovers:( I am thinking about getting a turkey breast and cooking it to have some turkey!!! I hope you had a WONDERFUL day yesterday!!!
I know what I am making with my turkey leftovers! What a gorgeous presentation!!!!
Such a gorgeous presentation and looks delicious. I just picked up the Southern Living magazine :)
Mary, this is a wonderful idea. I grew up eating pie crust cinnamon bites. My grandmother and mother would take the left over pie crust, butter it, sprinkle sugar and cinnamon on the butter, and then bake them. I still do that today when I bake pies. So this is a new twist. I’m going to make some this weekend. Thanks for sharing.
We had a delightful evening here with friends, fabulous food, and lots of dishes to clean up after. ;-)
Hope you are feeling better today. Take care……..Sarah
Sounds wonderful…Thank you for sharing it with us, Mary!
I hope you had a ‘delicious’ Thanksgiving Day!
Oh my! Yum.
I have this recipe earmarked for leftover turkey. What would we do without SouthernLliving for food inspiration?
Love this idea and so easy! I will definitely be trying this. Great post!
Such a fun idea and that pot pie is beautiful! And since you say it’s ok… I’ll have that glass of wine and a nibble:@)
So neat.
– The Tablescaper
This is wonderful! Thanks so much for the how to’s. I might be able to do this.:-)
This looks really good! I need to find some little cutters like yours.
Your pecan cranberry leaves are beautiful! You never cease to amaze me!
Big Hugs,
Susan and Bentley
Wonderful to have you linking with Seasonal Sundays.
– The Tablescaper
These look wonderful, Mary! I was thinking I would be eating them before they got on the pot pie when I read your paragraph to get a glass of wine – LOL. I must try these!
The cranberry-pecan crusts are beautiful, Mary–I love the leaf and acorn shapes! I bet they are delicious, too.
saw your link at a party and had to come over for the recipe. This is so intriguing and I have to make them. I just need to find some of those adorable acorn and leaves cutters. :) Enjoyed reading your recent blog post. Thank you for sharing. xo
Another winner! I love cranberry anything. Feeling better? I hope so!
Oh my these look so good!
What a great idea, to cook them separately. I’ll have to try that the next time I make a pot pie.
I’m thinking a little egg wash and sprinkle of sugar on the cut outs for. Nice snack.
These remind me of “squashed fly” biscuits.
What a festive way to dress up a pot pie. I can’t wait to try this yummy recipe, Mary!
You are truly an awesome cook……..what an attractive idea for leftovers….
This sounds amazing. Definitely going to have to try it. I could have an enormous amount of trouble not eating them like crackers.
My Husbands Mom used to make Pie crust cookies. She would roll out the crust, sprinkle a little sugar, and cut the crust into rectangles and bake. This is Pie crust cookies squared!
Can’t wait to try these. I make Pie crust cookies with a small amount of milk, sugar & cinnamon. Roll in a log, slice with wet knife to make pinwheel cookies. It’s generational now x3 and still passing on. Looking forward to now passing on this tradition as well.
I long to make these and soon.
Home is where the RV is!!
I’ve made this for years. It’s very good and quite elegant. Pretty darn simple too. I’ve always used the turkey tenderloins called for but leftovers might work too.
I added a chocolate cinnamon cream cheese spread with the cranberries. I also did a butter cinnamon sugar coating on the top. Make it into dessert.
I am so trying these this week! These are perfect for out of town guests….the fact that we too have two Bichon’s has nothing to do with it! :)
I do love your blog and your recipes and your little dogs too! Lol!
I have a tradition of making “pie cookies” for grandkids each Thanksgiving with extra pie crust and sugar & cinnamon. I will definitely be adding this this year. I think my family will love it when they arrive from out of town! Thanks!!
Pretty sure they would be good on top of a pumpkin pie or to top an apple pie istead of the upper crust
I love this idea Mary!
Oh, could these little treats be any cuter!!!???
Thanks for sharing this recipe! I recieved a set of leaf cookie cutters years ago and I am so sad to say, they are still in a little round tin waiting to be used!
Love this idea!
Thanks so much for linking up Mary.
Your images, as always are divine.
:)
xox
A
I wonder if you could add a little parmesan to the nuts and cranberries and then sprinkle the top of the crust with a bit of sea salt to make a nice appetizer? Hmmm…
I’m going to make these as an appetizer for Thanksgiving, adding some Parmesan & sea salt as Karen suggested above. Perfect with some wine, olives, etc. Thanks for a FABULOUS idea. The presentation is perfect.
I’m so glad I found these! I, too, am going to make them as Thanksgiving appetizers and I’ll be making some goat cheese dip with maple syrup and sage!
Will be making them for sure!! They look so great!!!
I saw this on Pinterest, it looks wonderful. I plant to make these for a special “Girls Night” coming up, I think they would be great with wine! So glad I found your blog, I will be checking in often.
Will be trying these for a Thanksgiving party at work this week. I think I’ll add a little orange zest to the cranberries & pecans, and maybe sprinkle a little sugar on top. Looks wonderful – can’t wait to try them!
I love your pie crust leaves, Mary. Hope you have a wonderful Thanksgiving!
I just finished making circular pecan-cranberry pie crusts. Instead of leaves I used a circular 2′” cutter with scalloped edges. They are beautiful – I should say they were beautiful. My husband ate ALL of them except 4 of the 36 before they could cool off. I had to adjust my oven because 8 minutes was to much for the small circles. I found that 6 minutes and they were done. I’ll make some in the morning. They make the house smell wonderful. Thanks!
These look absolutely amazing!
I LOVE this but unfortunately have been unable to find any leaf cutters for the past couple months. Any links? Cutting by hand is getting old.
There are lots of leaf cookie cutters available from Amazon here.
Just saw these on Pinterest and had to check out the recipe. They look so fancy but seem easy to make. What a way to fancy up a pot pie! Thanks for sharing!
My kids will absolutely love these. Thanks for sharing!
Have you made these with puff pastry, I saw this on Pinterest, Love the idea, I’m going to make these for my Pumpkin Carving party this October, I’m imagining all the wonderful things I can squeeze between 2 sheets of pie dough for other things. Thanks for the idea
Yum, they would be even better with some grated cheddar added to the pecans and cranberries…
Yes they are! -> http://homeiswheretheboatis.net/2014/10/15/butternut-apple-soup-with-cranberry-cheddar-pecan-pie-crust-leaves/
I fell in love with these the minute I saw your beautiful photos of them! I ordered some leaf cookie cutters to make them for this Thanksgiving. Can’t wait to make them – thank you for such a lovely seasonal treat. When I told my mom about them, she shared with me, as other ladies have commented, that with her mom’s left over pie crust dough, they’d roll it out, spread it with jam and back it for a little treat. :-) Happy Thanksgiving all!
Hi, i just would like to ask you a question : I reaaallly love these cookie cutters, where did you buy them ? They’re so cute ! And thanks for this recipe, it even comes to France :)
Kisses from France and thank you for your answer !
Hi Pauline, I’ve collected them over the years. You can find an assortment of leaf cookie cutters online here.
The photos on this site are so beautiful and colorful I could have pinned them all. Instead I decided it would be a much better idea to follow you instead. Thanks so much
I think these would be awesome served on a pumpkin pie, slightly pushed into the whipped cream…….with maybe a few more on the side of the plate! Yum!
How far in advance could you make these, stored in a Tupperware container?
So many cool ideas can’t wait to start……
Made these for a party and loved them. I did brush the dough with melted butter before the pecans and cranberries and sprinkled the tops with cinnamon sugar. Next time I would sprinkle cinnamon on the inside for more flavor also. I used the leaf and acorn cutters that you press to add indentation marks, so easy. We just ate them as a snack with cinnamon dip but I enjoyed them with morning coffee too. Very quick and pretty treat!
Yummy!! Would you freeze them before or after baking for a do-ahead?
Hi, I would probably freeze them and bake from frozen. Put them straight in the oven rather than thawing, you’ll need to add some additional minutes of baking time :)