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Cranberry-Pecan Pie Crust Leaves

 Dress up your left over Thanksgiving turkey with Cranberry-Pecan Crusts for pot pie, piecrust leaf “sandwiches” of pecans and cranberries!
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: piecrusts, pot pie, Thanksgiving

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