Cranberry Pecan Crusts
Summary
| Yield | |
|---|---|
| Source | http://homeiswheretheboatis.net/2012/11/23/cranberry-pecan-pie-crust-leaves/ |
| Prep time | 15 minutes |
| Cooking time | 10 minutes |
| Total time | 25 minutes |
Ingredients
15 ounces
refrigerated piecrusts (1 package of 2) 1⁄2 cups
pecans (toasted, finely chopped) 1⁄2 cups
dried cranberries (finely chopped)Instructions
Unfold each piecrust, and press out any 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. Reroll any scraps and repeat~ the pecans and cranberries will be on the top, not just in the middle, but that’s okay, they’re pretty that way too.
Place pastry shaped leaves on a lightly
greased baking sheet or parchment paper.
Bake at 425° for 8 to 10 minutes or until golden.
Notes
Arrange desired amount of Cranberry-Pecan Crusts over pot pie before serving.
Serve with any remaining Cranberry-Pecan Crusts on the side.
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