Pssst! You are going to want to read to the end of this post…. trust me!

For the longest time, I was a die-hard traditionalist when it came to pot pies. It had to be chicken with a nice thick creamy gravy and tons of peas and carrots. It was also one of my favorite meals. I would choose to eat that over a nice cheesy slice of pizza. I know it’s hard to believe, but it’s true! It wasn’t until later that I realized there was more to pot pie than chicken. Then my mind was completely blown when I discovered the world of sweet pot pies. Seriously, I about died. You mean I can have pot pie for dinner AND dessert?? What?! That’s double the deliciously flaky crust. I. Am. In.

Last month I was a horrible blogger and did not do any recipes that were really “Halloween-y” (hehe, “weeny”) I am not doing it for Thanksgiving! We aren’t doing a big Thanksgiving since half my family is working that day, so I am going to have a mini Thanksgiving with you.

My cranberry apple pot pies are the perfect teaser dessert (because, let’s be serious here, there is no way we are going to settle on just one dessert on Thanksgiving!) . They are lightly sweetened and have a wonderful autumn/wintery aroma to them. Seriously, opening my oven was like opening up the door to winter…. a very warm, but incredibly good smelling winter.

Now, let’s take a second to go over how amazing the combination of warm spices, apples, and cranberries is, especially when paired with a seriously flaky puff pastry top. Why do we not use puff pastry for everything? We all need more of that buttery goodness in our lives. (Please note, that is also why I love an all-butter pie crust – it has an almost puff pastry quality to it.)

There is nothing here to not love, really.

And also, because this is the time for giving, I am throwing a little giveaway for you! I love my subscription boxes, and one of my favorites is Orange Glad because they deliver delicious desserts to you each month from companies you probably haven’t heard of. This giveaway isn’t associated with Orange Glad in any way, I simply love their company and want you to try them, too! You can enter the giveaway below!

Cranberry Apple Pot Pie

Name: Cranberry Apple Pot Pie
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Ingredients: 3 large apples (any will work, I used a mix of Fuji and Granny Smith); 2 1/2 cups fresh cranberries; 2 tablespoons fresh lemon juice; 1/2 cup sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon allspice; 1/4 teaspoon ginger; 5 tablespoons unsalted butter, cut in cubes; 4 oz brie (optional); 2 sheets puff pastry; 1 egg, plus 1 tablespoon water; turbinado sugar

Prep Time 50 minutes

Cook Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

3 large apples (any will work, I used a mix of Fuji and Granny Smith)
2 1/2 cups fresh cranberries
2 tablespoons fresh lemon juice
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
5 tablespoons unsalted butter, cut in cubes
4 oz brie (optional)
2 sheets puff pastry
1 egg, plus 1 tablespoon water
turbinado sugar

Instructions

Preheat the oven to 350 degrees F.
Wash and roughly chop the apples (I always leave the skins on, but feel free to remove them prior to chopping) .
Toss together the apples, cranberries, lemon juice, sugar and spices together in a large bowl. Fold in butter and cheese.
Fill individual bowls (I used large ramekins) with the mixture, it should pile up higher than what the bowl is since the fruit will break down and shrink as it cooks. You can also use a 9 inch pie pan if desired.
Cut out squares a little larger than the diameter of the bowls you are using and place them over the filling. Push the edges down on the lip of the bowl. For the corners, I just folded them in before pressing the edges down.
Mix together the egg and water in a small bowl. Use a pastry brush to brush the tops of the puff pastry with the egg wash. Top with the turbinado sugar. Cut a small slit on the tops of the pastry.
Bake for about 30 - 35 minutes for the individual bowls (about 40 - 45 minutes for a pie pan), or until the pastry is a nice golden brown. Allow to cool for at least 40 minutes before serving.

Notes

*Prep time includes cooling time

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Comments

Elaine @Flavour&Savour says
November 19, 2014 at 9:36 pm
What a great idea! I love individual desserts.
- Amanda says
  November 20, 2014 at 9:55 am
  Yes, me too! They are so cute and I really need that built-in portion control!
Ala says
November 20, 2014 at 12:28 am
Okay, I really am enamored with this, Amanda! I LOVE the flakiness of pot pies and have never had a dessert one either. This totally revolutionizes things!
- Amanda says
  November 20, 2014 at 10:03 am
  It is mind blowing to have something that is creamy and pot pie-y and DESSERT! You’ve gotta try it!!
Joanne Bruno says
November 20, 2014 at 7:38 am
I recently discovered the world of dessert pot pies and it is a revelation. Can’t wait to try this cran apple one! THat filling sounds fabulous.
- Amanda says
  November 20, 2014 at 10:05 am
  It was really the best. I think we need to have more pot pies in our lives. I wouldn’t mind one for breakfast, too!
Amanda says
November 20, 2014 at 8:36 am
I can’t wait to make these! Adding brie is genus!!!
- Amanda says
  November 20, 2014 at 10:04 am
  The brie is what makes this for me. It adds that creaminess that you normally get from a regular pot pie. Otherwise these would be just pies with puff pastry on top.
Sarah | Broma Bakery says
November 20, 2014 at 10:48 am
OK. Here are my thoughts. I appreciate and adore Thanksgiving recipes. But Halloween recipes? Idk, not my thing. Don’t get down on yourself it they aren’t yours, either 🙂
- Amanda says
  November 20, 2014 at 7:53 pm
  I love Halloween recipes, but right now I don’t feel like the ones that I come up with necessarily go with my blog direction.
Annie @ ciaochowbambina says
November 20, 2014 at 4:06 pm
Okay…I cannot believe this recipe! I lovvvve it! Dessert pot pies…who knew? This looks delicious! Thanks for sharing!
- Amanda says
  November 20, 2014 at 7:56 pm
  Thanks for stopping by! Let me know if you decide to try it out!
Michelle { A Latte Food } says
November 21, 2014 at 1:09 am
I used to be a pie traditionalist too! Buuut I’ve come a long way in my foodie way of life. This pot pie looks fab. Like so fabulous that I just want it now. Cannot wait to try! Pinned 🙂
Christine says
November 21, 2014 at 9:30 pm
Why has no one ever done a sweet pot pie before?! This is absolutely GENIUS I say! I’m glad you broke free from tradition!

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