https://homeiswheretheboatis.net/2012/11/23/cranberry-pecan-pie-crust-leaves/
Note: To print recipe without the recipe index on the sidebar, scroll all the way down the bottom for the 'print page' option.
Ingredients
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
Preparation
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.