These mini cranberry relish and brie pies are a great balance of tart and richness.
Hi friends!! In November, I participated in a seasonal collaboration and it was all about the cranberry (#yesyoucranberry). I had planned to get it on the blog then, but knowing we were headed to Palm Desert for Thanksgiving gave me a bit of senioritis. That senioritis turned into a long holiday break from my blog and so here we are. Doh!
Well, it’s New Year’s Day! So I figured I should finally get to posting it.
These mini pies start out with pre-made pie dough. Pie dough from scratch and me have had our differences. So when I don’t feel like stressing myself out, using pre-made pie dough saves me time and anxiety. haha.
The cranberry relish can be homemade or store-bought. When I buy it, I look for in the refrigerated section. Many of my local grocery stores make their own which usually means it’s fresher and has little or no added preservatives.
Whether you choose to buy or make the cranberry relish, these cute little pies are a crowd pleaser and a lovely way to satisfy your guests until dinner. 
Because Brie is a wonderful compliment to all fruits, you can change up the cranberry for anything that is in season so these are truly a year round appetizer. I’ve made them with fig jam, blackberry jam, and apricot marmalade. 
To make them a little extra special, you can also add cutouts of leaves or flowers on top. 
I hope you try these out friends!! And wishing you a very Happy New Year!!
Valerie
- For homemade cranberry relish: 1 navel orange
- 1 12-ounce package of fresh cranberries
- ½ cup granulated sugar
- For the pies: 1 package prepared pie crust (thawed)
- cranberry relish (recipe above or store-bought)
- brie, cut into 1 inch pieces
- 1 egg, beaten 1 tablespoon of water
- flour (for dusting)
- turbinado sugar (optional)
- To make homemade relish: Zest the orange and set zest aside. Squeeze the juice of the orange into a blender. Add the cranberries, orange zest, and ½ cup of granulated sugar. Pulse until desired chunkiness. (For the pies, I chose to make the relish a little more pureed).
- For the pies: Preheat the oven to 400 degrees.
- On a lightly floured surface, roll out the thawed pie crust to ¼ inch thick.
- Using a two-inch circle cookie cutter, cut out 32 circles. Place 8 of the circles on a cookie sheet.
- On each of the 8 circles, place one tablespoon of cranberry relish and one piece of brie. Brush egg wash around the edges of each circle.
- Top each circle with another circle of dough and seal the edges.
- Using a fork, crimp the edges.
- Make a slit in the top of each pie. Brush with egg wash, top with turbinado sugar, and place in the oven.
- While the first batch of pies are baking, place another 8 circles on another cookie sheet.
- Bake for 12-14 minutes, until golden brown.
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