Cranberry-Pecan Pie Crust Leaves

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1 (15-ounce) package refrigerated piecrusts

1/2 cup finely chopped pecans, toasted

1/2 cup finely chopped dried cranberries

Variation:  1/2 cup shredded sharp cheddar cheese


Unfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet. Reroll any leftover scraps of dough, and repeat the procedure.

Bake at 425° for 8 to 10 minutes or until golden.

Arrange desired amount of Cranberry-Pecan Crusts over turkey pot pie before serving. Serve with any remaining Cranberry-Pecan Crusts on the side.