Pearson's Pork and Cranberry Pot Pie

January 12, 2022

Pearson's Pork and Cranberry Pot Pie


  • 2 cups fresh or frozen cranberries, thawed
  • 4 celery ribs, sliced
  • 1 medium onion, chopped
  • 2-1/2 cups prepared Pearson's Apple Cinnamon Cider
  • 3 tablespoons brown sugar
  • 4 garlic cloves, minced
  • 4 teaspoons grated orange zest
  • 1 tablespoon beef or chicken bouillon granules
  • 1 teaspoon dried rosemary, crushed, or dried thyme
  • 6 tablespoons all-purpose flour
  • 3/4 cup water
  • 5 cups chopped cooked pork
  • 4 sheets Pearson's frozen pie crust, thawed


  1. Adjust oven rack to lower third of oven; preheat oven to 450°. In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until berries pop, about 10 minutes.
  2. In a small bowl, mix flour and water until smooth; stir into cranberry mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in pork; remove from heat.
  3. On a work surface, separate the pie shells and lids. Using a 5-in. disposable foil potpie pan as a guide (top side down), cut out sixteen 6-in. crust circles, rerolling scraps as needed.
  4. Press 1 crust circle firmly into bottom and up sides of eight 5-in. disposable foil pans. Divide pork mixture evenly among pans. Place remaining crust circles over tops, pressing bottom and top crusts together firmly; flute edges. Cut slits in crusts.
  5. Place potpies on baking sheets. Bake until crust is golden brown and filling is bubbly, 30-35 minutes.
    Freeze option: Cover unbaked potpies tightly and freeze. To use, bake frozen pies on baking sheets in a preheated 425° oven until golden brown and a thermometer inserted in center reads 165°, 40-45 minutes.

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