We love cranberries this time of year: simmered into sauce, baked into scones or muffins. But we love to combine them with something a little less tart. For these mini pies we toss the berries with diced red plums. They’re sweet enough to balance the cranberries but still pack enough tartness that they won’t mask the flavor of the littler guys. These tiny pies come topped with one of our favorite things in the whole world: a cinnamon-brown sugar crumb topping. The good news is you can make the crumb topping up to a month ahead and stick it in the freezer until you’re ready to use it.
2 cups packed light brown sugar, divided
1 cup all-purpose flour, divided
½ teaspoon ground cinnamon
½ cup (1 stick) cold unsalted butter, cut into small pieces
¼ cup sliced almonds
3 14.1-oz packages refrigerated piecrusts
2 pounds red plums, pitted and diced (about 5 cups)
10 ounces fresh or frozen cranberries, thawed if frozen
1 teaspoon orange zest (from 1 orange)
¼ teaspoon kosher salt
How to Make It
Preheat oven to 375°F with rack in lower third of oven. Line bottom of oven with aluminum foil or an oven liner. Lightly coat a 12-cup muffin pan with non-stick spray.
Stir together ¾ cup of the brown sugar and ¾ cup plus 2 tablespoons of the flour in a medium bowl. Stir in cinnamon. Cut butter into flour mixture with a pastry blender until large, moist clumps form. Fold in almonds. Cover and chill until ready to use.
Working with 1 piecrust at a time, cut 2 6-inch circles from each piecrust. Fit a 6-inch piecrust round into each cup of prepared muffin tin, pressing and flattening into muffin cups and leaving about ½-inch overhang. Fold overhang under, and crimp or flute edges. Chill until ready to use.
Combine plums, cranberries, orange zest, salt, remaining 1¼ cups brown sugar, and remaining 2 tablespoons flour in a large bowl and toss to combine. Spoon about ½ cup fruit mixture into each prepared piecrust, filling about three quarters of the way full. Top each pie with 2 tablespoons of the almond crumble.
Bake on lower rack until crust is golden and filling is bubbly, 40 to 45 minutes, tenting with foil after 30 minutes if browning too quickly. Remove from oven, and cool in pan 5 minutes. Gently remove pies from muffin tin and transfer to a wire rack. Let cool completely, about 45 minutes.
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