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Cranberry Chutney Pie Pick-Ups

These delectable cranberry chutney pie pick-ups are the perfect holiday party appetizer, combining traditional winter flavors with a little bit of a twist to create a brand-new classic. It’s also a great way to use your leftover chutney which, if you’re like me, you’ve always got a bit of laying around that you’re not quite sure what to do with.

This recipe starts with Southern Baked Pie’s easy pie dough, which you can make from scratch, or with our boxed mix, if you prefer. The topping is a combination of tangy cranberry chutney and pineapple, warm spices like cinnamon and ginger, smooth cream cheese, and crunchy pecans. It’s a tried-and-true party favorite, and these delicate treats couldn’t be more beautiful (or festive) to plate and serve, especially when you top them with parsley. 

I like to whip them up for everything from family dinners to work parties, because, not only are they easy, but the combination of textures and flavors means there’s something for everyone, and their effortless elegance is perfect for any occasion, casual or formal.

One more tip before you get cooking: always keep 2-4 pie crusts in your freezer ready to roll out, especially during the holiday season. This buttery, flakey pastry dough is so easy to whip up in bulk using my time-tested recipe. It freezes for up to six months, and it’s adaptable enough that you can use it as a base for dozens of sweet and savory recipes perfect for any occasion or celebration year-round. (Hello gourmet, homemade treats! Goodbye, stale, store-bought taste!)


2 SB Pie Doughs (page17 of Southern Baked: Celebrating Life with Pie) 
2 cups cranberries  1/2 cup chopped pineapple
1/2 cup water 
1 small onion, sliced  
1 cup granulated sugar 
1/4 teaspoon ground ginger 
1/4 teaspoon ground cinnamon 
1/8 teaspoon allspice 
1/8 teaspoon salt 
1/2 cup chopped pecans 
8 ounces cream cheese, softened 
2 tablespoons chopped fresh parsley 

1.) Preheat oven to 375 degrees

2.) Line a baking sheet with parchment paper
3.) Roll out dough into 2 (12 inch) circles and cut out 24 (3 inch) circles using a cookie cutter with scalloped or decorative edge

4.) Place circles on baking sheet and prick using the tines of a fork

5.) Bake for 15 minutes. Remove the oven to cool; set aside 
6.) Combine cranberries, water, onion, sugar, ginger, cinnamon, allspice, and salt in a saucepan and cook over medium heat, uncovered, for 10-15 minutes, or until cranberry skins pop. Stir in pineapple and pecans

7.) Reduce heat to low and cook an additional 30 minutes, stirring often. Remove from heat and set aside to cool. 
8.) To serve, spoon cream cheese over circles and top with a dollop of cranberry mixture. Garnish with parsley. 

Did you enjoy this recipe? Did you try your own spin on it? If so, I’d love to hear from you in the comment section!

For more great recipes, check out my cookbook, Southern Baked: Celebrating Life with Pie and the rest of my blog!