Pssst! Read to the end of this post — you’ll be glad you did.
For years I was a strict pot pie traditionalist: chicken with a thick, creamy gravy, plenty of peas and carrots. It was one of my favorite meals—I’d pick it over a cheesy slice of pizza any day. Later I realized pot pies don’t have to be savory. When I discovered sweet pot pies, my mind was blown. Dessert pot pie meant flaky crust for dinner and again for dessert. Yes, please.
I didn’t post many Halloween recipes this year, and I won’t be making a big Thanksgiving either—half my family works that day—so I’m sharing a mini Thanksgiving treat with you.
These cranberry apple pot pies make a perfect little teaser dessert. Let’s be honest: who stops at one dessert on Thanksgiving? They’re lightly sweetened and full of warm autumn aromas. Opening the oven felt like opening the door to a cozy, fragrant winter evening.
The pairing of warm spices, tart cranberries, and tender apples is a classic for a reason. Topping the filling with flaky puff pastry takes it to another level—why don’t we use puff pastry more often? Its buttery layers are irresistible. (That’s also why I love an all-butter pie crust; it can have an almost puff-pastry-like flakiness.)
There’s really nothing not to love about these little pies.
Because this season is about giving, I’m also hosting a small giveaway. I’m a fan of dessert subscription boxes, and one of my favorites delivers treats from smaller bakeries and vendors. This giveaway is my personal pick—I simply want you to try something delicious. Enter the giveaway below.
Recipe Card
Cranberry Apple Pot Pie
Amanda Powell
Pin Recipe
50
30
1 20
pie
American
8 pies
557 kcal
Ingredients
- 3 large apples any variety; Granny Smith recommended
- 2 ½ cups fresh cranberries
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 5 tablespoons unsalted butter cut into cubes
- 2 sheets puff pastry
- 1 egg plus 1 tablespoon water
- turbinado sugar, for sprinkling
Instructions
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Preheat the oven to 350°F (175°C).
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Wash and roughly chop the apples. I leave the skins on, but you can peel them if you prefer.
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In a large bowl, toss the apples, cranberries, lemon juice, sugar, and spices. Fold in the cubed butter until evenly distributed.
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Spoon the mixture into individual ramekins or into one 9-inch pie pan. The filling should mound above the rim slightly; the fruit will shrink as it cooks.
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Cut puff pastry squares slightly larger than the bowls (or large enough to cover the pie). Drape the pastry over the filling and press the edges onto the rim to seal. Fold corners in as needed for a neat finish.
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Whisk the egg with 1 tablespoon water to make an egg wash. Brush the pastry tops, sprinkle with turbinado sugar, and cut a small slit in each top to vent steam.
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Bake individual pot pies for 30–35 minutes (40–45 minutes for a single pie) until the pastry is golden brown. Let cool for at least 40 minutes before serving so the filling sets.
Notes
Nutrition
Carbohydrates: 66g
Protein: 6g
Fat: 31g
Fiber: 4g
apple, apple pie, cranberry
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