Cranberry-Pecan Pie Crust Leaves for Thanksgiivng
Dress up your left over Thanksgiving turkey with Cranberry-Pecan Crusts for a pot pie, piecrust leaf “sandwiches” of pecans and cranberries!
Equipment
- leaf cookie cutters
- Rolling Pin
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.
- Prepare work surface with parchment paper or nonstick silicone baking mat; lightly dust with flour. 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 parchment-lined 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