By admin 
These Cranberry White Chocolate Sweetie Pies are throw once more to the great ol’ days when my dad made little hand pies generally known as “sweetie pies”. Flaky, buttery crust enfolds sweet-tart cranberries topped with white chocolate!
My dad was the pie grasp in my family rising up. For an enormous man, he sure had the delicate contact with pie dough, and his crusts had been always a buttery, flaky delight. After pressing the dough into the pans, he would roll the scraps of dough into “sweetie pies,” our title for little hand pies filled with a cinnamon-sugar mixture. We’d bake these sweetie pies throughout the toaster oven whereas the larger pies baked, so we could have some sweet little nibbles to tide us over until the true dessert was ready. (What can I say? Apparently I come from a whole family of sugar heroes.)
I hadn’t thought-about these sweetie pies in years, nevertheless after I used to be left with further pie dough after my Mile Extreme Apple Pie adventures, I knew I wished to adjust to my dad’s occasion and make some mini munchin’ pies. I do know the best time interval is “hand pies,” or maybe “Pop Tart knock-offs,” nevertheless I’m calling these sweetie pies in tribute to the assorted, many scraps of cinnamon sugared pie dough I ate as a child.
I used leftover dough for mine, nevertheless I wrote the recipe to work with one batch of dough, or it is best to use pre-rolled crusts from the freezer half. They’re filled with a hand-crafted cranberry-orange filling, and a great deal of melty white chocolate. The combo of tart cranberries and sweet white chocolate was the best issue to get us throughout the Thanksgiving spirit!
I might certainly not inform you to forgo standard pumpkin pie this yr, nevertheless should you occur to’re throughout the mood to shake up your T-Day dessert desk, then you’ll’t do quite a bit higher than mini cranberry pies. You can even make them with leftover cranberry sauce (strained if it’s a bit skinny) so these is likely to be a solution to the pressing concern of what to do with all that sauce after the huge day. Why would you place leftover sauce on a lame sandwich when you may get pleasure from it between two buttery slabs of pie dough in its place? Take a look at me, fixing points you didn’t even know you had.
I topped my pies with a drizzle of white chocolate and a pinch of freeze-dried cranberries. I do know what you’re pondering: I wish to chill it with the freeze-dried fruit, on account of I’ve a problem. You are so correct, and I’m sorry. It’s merely that I had them for a further upcoming mission (um, sorry prematurely for that one, too) and it merely appeared to pure to supply these pies a pop of shiny coloration on prime. Nonetheless I wouldn’t advocate looking for them just for this recipe—the pies are nice plain or with solely a little bit little bit of white chocolate on prime.
Utterly glad Monday, sweetie pies!
Chocolate Raspberry Almond Truffle Tart
This Chocolate Raspberry Almond Truffle Tart has a crispy chocolate shortbread crust, with a dense, gooey chocolate truffle filling crammed with almond style, current raspberries, and melty pockets of white chocolate chunks.
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Strawberry Rose Tarts
These mini Strawberry Rose Tarts are pretty and romantic! A crunchy pistachio shortbread crust is stuffed with delicious strawberry-rose cream, and topped with sliced strawberries throughout the type of a rose. They’re fruity, floral, and totally dreamy.
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To Make the Pie Crust:
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Combine the flour, sugar, and salt throughout the bowl of an enormous meals processor and pulse quite a few situations to combine.
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Add the chilly cubed butter and shortening, and pulse briefly bursts until they’re scale back into the dry substances and the mix has the texture of coarse crumbs. Add half of the chilly water and pulse in 5-second bursts, together with the rest a little bit bit additional at a time merely until the dough begins to return again collectively. You would not wish to make use of all of the water—stop when the dough begins to return again collectively, and don’t overwork it!
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Flip the dough out onto a frivolously floured board and knead it merely enough to incorporate any dry patches of flour. Wrap the dough correctly in plastic wrap, and refrigerate it for an hour to sit down again. The dough might be made quite a few days prematurely and saved throughout the fridge until ready to utilize.
To Make the Filling:
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Combine the cranberries, 1/2 cup sugar, and orange juice or water in a saucepan over medium heat. Put together dinner the berries, stirring typically, until all of them “pop” and you have a thick, effervescent mixture. Proceed to cook dinner dinner until most of the liquid has evaporated and you have a thick, jammy texture.
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Change the cranberry mixture to a bowl, press a layer of plastic wrap on prime, and refrigerate until it isn’t warmth. The cranberry filling might be made as a lot as each week prematurely and saved in an airtight container throughout the fridge until ready to utilize.
To Assemble:
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Preheat the oven to 375 F. Flour your work ground and rolling pin. Roll the dough out proper right into a rectangle, about 12×16-inches. Use a pizza wheel or sharp knife to cut the dough into 16 rectangles, about 3×4-inches each. (These are approximate sizes, and you may fluctuate the measurements to get a definite number of pies, should you occur to need.)
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Crack the egg proper right into a cup and whisk it with a spoonful of chilly water to make an egg wash. Brush the egg wash throughout the sides of 8 of the rectangles. Fill these 8 rectangles with 2 tablespoons of cranberry filling, and a tablespoon of chopped white chocolate.
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Excessive each of the stuffed rectangles with one different rectangle of pie dough, and press alongside the sides to seal the dough collectively. Crimp the sides with a fork, or use a fluted pastry wheel to cut a decorative pattern into the sides. Use a sharp paring knife to cut two air vents into the best of each pie. Change the pies to a parchment-covered baking sheet, and brush the tops with the egg wash. Sprinkle the tops with granulated sugar.
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Bake the pies for 15-17 minutes, rotating halfway via, until they’re puffed and golden brown on prime. Cool on the baking sheet for 10 minutes, then swap to a wire rack to relax totally.
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Should you want to adorn them, soften the 1/4 cup white chocolate in a small microwave-safe bowl and microwave it in 30-second increments, stirring commonly to forestall overheating. Change it to a plastic bag and snip off the nook. Drizzle white chocolate extreme of each pie. Crush quite a few freeze-dried cranberries, and whereas the chocolate stays to be moist, scatter a pinch of berries extreme of each pie. Refrigerate for 10 minutes to set the white chocolate, then serve.
Our recipes are developed using weight measurements, and we extraordinarily advocate using a kitchen scale for baking at any time when attainable. Nonetheless, should you occur to decide on to utilize cups, amount measurements are provided as correctly. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t match this method.
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Vitality: 393kcal | Carbohydrates: 43g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Ldl ldl cholesterol: 60mg | Sodium: 166mg | Potassium: 97mg | Fiber: 1g | Sugar: 24g | Vitamin A: 500IU | Vitamin C: 6.7mg | Calcium: 35mg | Iron: 1.2mg