Keyword: bite size, homemade pie, strawberry, sweetie pies, white chocolate
Dessert Type: Pies, Tarts
Prep Time: 1hour30minutes
Cook Time: 17minutes
Total Time: 1hour47minutes
Author: Elizabeth LaBau
These Cranberry White Chocolate Sweetie Pies are throw back to the good ol' days when my dad made "sweetie pies" which were little hand pies filled with a cinnamon sugar mixture. The cranberries and white chocolate are an amazing combo!
5ozcold unsalted buttercubed and frozen for at least 30 minutes
1.25ozcold shorteningcubed and frozen for at least 30 minutes
¼cupvery cold water
For the Filling:
6ozcranberriesfresh or frozen
1/4cuporange juice or water
1/2cupwhite chocolate chunks
Additional granulated sugar for decorating
Additional 1/4 cup white chocolate for decoratingoptional
Freeze-dried cranberries for decoratingoptional
To Make the Pie Crust:
Combine the flour, sugar, and salt in the bowl of a large food processor and pulse a few times to combine.
Add the cold cubed butter and shortening, and pulse in short bursts until they're cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the cold water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it!
Turn the dough out onto a lightly floured board and knead it just enough to incorporate any dry patches of flour. Wrap the dough well in plastic wrap, and refrigerate it for an hour to chill. The dough can be made several days in advance and kept in the refrigerator until ready to use.
To Make the Filling:
Combine the cranberries, 1/2 cup sugar, and orange juice or water in a saucepan over medium heat. Cook the berries, stirring occasionally, until they all “pop” and you have a thick, bubbling mixture. Continue to cook until most of the liquid has evaporated and you have a thick, jammy texture.
Transfer the cranberry mixture to a bowl, press a layer of plastic wrap on top, and refrigerate until it is no longer warm. The cranberry filling can be made up to a week in advance and kept in an airtight container in the refrigerator until ready to use.
Preheat the oven to 375 F. Flour your work surface and rolling pin. Roll the dough out into a rectangle, about 12x16-inches. Use a pizza wheel or sharp knife to cut the dough into 16 rectangles, about 3x4-inches each. (These are approximate sizes, and you can vary the measurements to get a different number of pies, if you desire.)
Crack the egg into a cup and whisk it with a spoonful of cold water to make an egg wash. Brush the egg wash around the edges of 8 of the rectangles. Fill these 8 rectangles with 2 tablespoons of cranberry filling, and a tablespoon of chopped white chocolate.
Top each of the filled rectangles with another rectangle of pie dough, and press along the edges to seal the dough together. Crimp the edges with a fork, or use a fluted pastry wheel to cut a decorative pattern into the edges. Use a sharp paring knife to cut two air vents into the top of each pie. Transfer the pies to a parchment-covered baking sheet, and brush the tops with the egg wash. Sprinkle the tops with granulated sugar.
Bake the pies for 15-17 minutes, rotating halfway through, until they are puffed and golden brown on top. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
If you want to decorate them, melt the 1/4 cup white chocolate in a small microwave-safe bowl and microwave it in 30-second increments, stirring frequently to prevent overheating. Transfer it to a plastic bag and snip off the corner. Drizzle white chocolate over the top of each pie. Crush a few freeze-dried cranberries, and while the chocolate is still wet, scatter a pinch of berries over the top of each pie. Refrigerate for 10 minutes to set the white chocolate, then serve.