Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Heart Shaped Cranberry Pomegranate Mini Pies
Print Recipe
Pie crust is rolled out and cut into heart shapes then filled with a Cranberry Pomegranate filling for delicious mini pies, perfect for Valentine's day!
Course
Dessert
Cuisine
American
Prep Time
40
minutes
mins
Cook Time
20
minutes
mins
Total Time
1
hour
hr
Servings
24
Mini Pies
Calories
174
Author
Whitney Bond
Ingredients
12
oz
cranberries
1
pomegranate
seeds and juice
½
cup
sugar
¼
cup
brown sugar
¼
cup
cornstarch
1
tbsp
honey
1
tsp
ground cinnamon
1
tsp
lemon zest
Pie Dough
3
cups
flour
1
tsp
sugar
1
cup
cold butter
quartered
½
cup
ice-cold water
Instructions
Prepare the pie dough by mixing all of the ingredients together by hand or in a food processor.
Form the dough into a ball, wrap in plastic wrap and place into the refrigerator for 15 minutes.
While the dough is chilling, begin the filling for the pies.
Combine the cranberries and pomegranates in a skillet over medium heat with ¼ cup water.
Once the cranberries begin to burst add the sugar, brown sugar, corn starch, honey and an additional ¼ cup water.
Mix together well, then add the cinnamon and lemon zest.
Allow to simmer for 10 minutes, then remove from burner and cool.
Remove the pie dough from the refrigerator, roll it out on a floured surface and begin cutting it into heart shapes using a cookie cutter.
Once the pie filling has cooled begin placing a spoonful on top of half of the pie hearts.
Take the other half of the pie dough hearts and cover the filling.
Use the edge of a pastry cutter, fork or your fingers to seal the edges.
Place the mini pies on a baking stone.
Bake in a 350°F oven for 20 minutes.
Nutrition
Calories:
174
kcal
|
Carbohydrates:
24
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
20
mg
|
Sodium:
69
mg
|
Potassium:
61
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
245
mg
|
Vitamin C:
3.2
mg
|
Calcium:
10
mg
|
Iron:
0.8
mg