I am so excited about this holiday dessert recipe, I can hardly stand it! These Cranberry Orange Pocket Pies are an excellent use of seasonal cranberries, adorable, delicious and they are so freaking easy to make with Immaculate Baking Company’s Ready to Bake Pie Crusts. And they are even easier if you have leftover cranberry sauce!
Why I love pocket pies
I particularly love these little pies because I am a product of the 80s and my father sent me off to school with one of those ready-to-eat pocket pies in my lunch almost everyday. You probably know the ones I’m talking about – the ones that were like 4 for $1 with the shelf life of a can of Spam? As not-so-good for you as those pies are, my inner kid still loves the idea of them.
Why I love this holiday dessert recipe
Because these Cranberry Orange Pocket Pies are similar, but made with high quality, whole, and much cleaner ingredients. You and your kidd-os will be able to pronounce everything in the ingredients list and have a fun time making these together. They are also very portable and a great item to bring to a holiday party as a Clean & Colorful dessert or sweet snack! Heck, you could even have one for breakfast with some coffee they are that good and would be excellent pre-exercise fuel.
Read on or take a watch at this little video tutorial I put together. These babies were just a random thought I had for a fun holiday dessert and as luck would have it, it worked on the first try!
Cranberry Orange Pocket Pies
- 1 package Immaculate Baking Company’s Ready to Bake Pie Crusts (contains 2)
- 1 bag Fresh Cranberries
- 1 cup of Sugar (or substitute of your choice)
- 2 Fresh Oranges, zested and juiced
- 1/2 tsp Cinnamon
- 1/4 cup crushed Walnuts (optional)
- 1 Egg, beaten
- Flour for dusting
- Flat Surface
- 4″ Round Cookie Cutter
- 1″ Pastry or Pain Brush
- Rolling Pin
- Cookie Sheet
- Filling: Add cranberries, juice, zest (2 tsp is enough), cinnamon and sugar (or substitute) to a sauce pan and simmer until sugar is dissolved and the cranberries are soft. About 12-15 minutes. Stir in walnuts
- Crusts: While your filling is cooking, carefully unroll your first ready to bake pie crust onto a flat surface that has been lightly dusted with flour. Use your 4″ cookie cutter to cut out as many rounds as you can. Ball up remaining dough, roll out, and cut again. Repeat until just about all the dough is gone. Repeat on second pie crust. Each crust should make 9 rounds.
- Put them together: Take one round, brush with beaten egg and fill with 1 tablespoon of filling. Carefully fold over to make a pocket. Use a fork to pinch the pocket closed. Brush with egg and make two, 1/2 inch slits on the top of the pocket pie. Place on a cookie sheet covered with foil. Repeat for remaining rounds.
- Bake: bake in an oven that has been preheated to 400 for 12 minutes. Remove, cool for a few minutes and serve! Would be delicious with powdered sugar dipping glaze, whipped cream or vanilla ice cream if you really want to dress this up as a holiday dessert.
About Immaculate Baking Company
I know we all want to bake our goods from scratch, but let’s be real. We’re busy people, even when it’s not the holiday season. This is where companies like Immaculate Baking Company come in handy. They are made with wholesome ingredients, many of which are certified gluten-free or organic. You can snag them at Whole Foods or another store near you in the refrigerator aisle. You will find their crescent rolls, fluffy biscuits, ready-to-bake cookie dough, cinnamon rolls and in this case, ready to bake pie crusts, awesome shortcuts this holiday season.
What is your favorite holiday dessert recipe?
*I have been compensated by Immaculate Baking for this post; however, I am sharing my own thoughts. All opinions are my own.