Imagine a dessert so irresistibly cute and delicious that it makes your taste buds dance with joy! These heart-shaped mini pies are not just a treat; they're a culinary love letter crafted with vibrant cranberries and luscious pomegranate. Perfect for romantic occasions, holiday gatherings, or when you simply want to impress your loved ones, these adorable mini pies combine the tartness of cranberries with the sweet elegance of a perfectly flaky crust. Get ready to create a dessert that's as Instagram-worthy as it is delectable!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 package refrigerated pie crusts
- 1 cup fresh cranberries
- 1 cup pomegranate juice
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick cooking spray.
- In a medium saucepan, combine fresh cranberries, pomegranate juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and cranberries begin to burst, approximately 8-10 minutes.
- Remove the cranberry mixture from heat and stir in vanilla extract. Allow the filling to cool completely to room temperature, about 15-20 minutes.
- Unroll the refrigerated pie crusts and use a heart-shaped cookie cutter to cut out 24 heart shapes - 12 for the bottom crusts and 12 for the top crusts.
- Gently press the bottom heart-shaped crusts into each muffin tin cavity, ensuring they cover the bottom and sides completely.
- Spoon the cooled cranberry-pomegranate filling into each pie crust, filling about 3/4 full.
- Place the top heart-shaped crusts over the filling, pressing edges to seal. Use a fork to crimp the edges and create a decorative border.
- In a small bowl, whisk the egg and create an egg wash by brushing the top of each mini pie.
- Cut small heart-shaped vents in the top crust to allow steam to escape.
- Bake in the preheated oven for 22-25 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Tips
- Ensure your cranberry-pomegranate filling is completely cooled before filling the pie crusts to prevent soggy bottoms.
- Use a heart-shaped cookie cutter for uniform and cute pie shapes.
- Don't overfill the mini pies - leave a little space for the filling to bubble and expand.
- For a glossy, golden crust, make sure to brush the egg wash evenly.
- Let the pies cool in the tin for 10 minutes before removing to help them set properly.
- If the edges start browning too quickly, cover them with aluminum foil during baking.
- For an extra touch of elegance, serve these mini pies slightly warm with a scoop of vanilla ice cream.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 2g
Fat: 6g
Saturated Fat: g
Cholesterol: 20mg
