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Cranberry Pies

Yield 8 servings


  • 1 (15-ounce) package refrigerated piecrusts
  • 1 (8-ounce) container soft cream cheese
  • 1/3 cup sugar
  • 1/2 cup chopped cranberries
  • 1/2 cup chopped pecans, toasted
  • 1 teaspoon grated orange rind
  • 2 tablespoons powdered sugar

How to Make It

  1. Unfold piecrusts, and press out fold lines. Cut each piecrust into 4 (4-inch) squares, discarding scraps.

  2. Combine cream cheese and next 4 ingredients; spread 1/4 cup mixture onto each pastry square, leaving a 1/2-inch border. Moisten edges with water; fold pastry diagonally over filling, pressing edges to seal.

  3. Crimp edges with a fork. Place on lightly greased baking sheets. Bake at 350° for 18 to 20 minutes or until golden.

  4. Sprinkle with powdered sugar; serve warm or at room temperature.

  5. Note: You can freeze unbaked pies in airtight containers up to 1 month. Bake frozen pastries at 350º for 25 minutes or until golden.