On The Table: Strawberry and Cranberry Pot Pies

Ingredients:

For the crust
-½ cup unsalted butter, cold, cut in cubes
-4 oz plain cream cheese, softened
-1 ¼ cups all-purpose flour
-1 tsp granulated sugar
-¼ tsp salt

For the filling
-16 oz strawberries, hulled
-10 oz cranberries
-6 tbsp granulated sugar
-1tbsp cornstarch
-1tsp vanilla extract
-½ tsp ground cardamom (or cinnamon)
-1 Large egg
-Sanding sugar (optional) or regular sugar

Instructions:

Place the butter, cream cheese, flour, granulated sugar, and salt in the bowl of a food processor. Pulse until dough forms (about a minute). If you don’t have a food processor, put all ingredients in a bowl and use a pastry blender or a couple of forks to mix it. Gather the dough into a ball and flatten to a disk about 1 inch thick. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Butter four 4-ounce ramekins.

Place the chilled pastry dough in a lightly floured surface. Roll the dough into a circle 1/4 inch thick. Use a round cutter (or a knife) to cut the dough into four rounds that will cover the top of the ramekins.

To make the filling:

Preheat the oven to 375F.

Place about a third of the strawberries and a quarter of the cranberries in a blender or food processor. Add the sugar, cornstarch, cardamom and vanilla. Blend until the strawberries are pureed. Transfer the mix to a larger bowl.

Cut the remaining strawberries into quarters. Add them to the pureed mix along with the rest of the cranberries and stir to combine. Divide the mixture among the separated ramekins. Top each ramekin with a cut round of dough.
In a small bowl, lightly beat the egg. Brush each crust lightly with the egg. If desired, sprinkle each pie with sanding sugar or regular sugar, about 1/4 teaspoon each.

Place ramekins on a baking sheet to catch any spills and bake for 25 to 30 minutes or until crust is golden brown.

Serve as is or with a scoop of ice cream. Bring to your Friendsgiving dinner and enjoy!

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