Delight your guests with these adorable Cranberry Orange Christmas Tree Pies, filled with sweet cranberry and fresh orange zest.
Author:Alex Lee
Prep Time:30 minutes
Cook Time:23 minutes
Total Time:53 minutes
Yield:24 pies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 boxes ready-made pie crust (2 per box)
14 oz can cranberry sauce
1/4 cup brown sugar
Zest of 2 oranges
2 eggs
24 oz brick of vanilla almond bark
1/3 cup your favorite Christmas sprinkles
Instructions
Preheat your oven to 350°F and line a large baking sheet with parchment paper. Line a tray or cutting board with parchment too.
Roll out one of the pie crusts on the prepared tray, then use a Christmas tree cookie cutter to cut out as many trees as possible. Gently set them aside and repeat with the remaining crusts.
Arrange as many trees as will fit on your baking sheet, leaving one extra tree for each filled pie as a top.
In a medium bowl, stir together the cranberry sauce and brown sugar until well combined. Add about 2 tablespoons of the cranberry mixture to the center of each tree on the baking sheet.
Sprinkle a little orange zest over the cranberry filling. In a small bowl, whisk the egg, then brush the edges of the trees lightly with it.
Place a plain tree on top of each filled one and press the edges with a fork to seal. Use a knife to cut three small slits to help steam escape.
Brush the tops with the remaining egg wash, then bake for 20–23 minutes, or until the pies are golden brown all over. Let them cool completely.
Melt the chocolate in a microwave-safe bowl, transfer it to a zip-top bag, snip the corner, and drizzle it over each pie. Add your sprinkles right away so they stick.
Let the chocolate set, then serve and enjoy!
Notes
Choose your favorite cookie cutter shape for a different festive look.
Ensure the chocolate is completely melted before drizzling for the best texture.
Store leftovers in an airtight container at room temperature.