Introduction

Remember those cozy Christmases, filled with the scent of pine needles and freshly baked cookies? There’s something truly magical about holiday baking, and this year, I’ve got a recipe that’s going to bring that extra sparkle to your celebrations! These Christmas Tree Pies are not only adorable, but they’re also ridiculously easy to whip up. Perfect for a last-minute holiday party or a sweet afternoon treat with the family, you’ll be amazed at how quickly these little gems come together.

Why You’ll Love This Recipe

Fast: Ready in under an hour, including baking and decorating!
Easy: So simple, even the little ones can help.
Giftable: Package them up in festive tins for a thoughtful homemade gift.
Crowd-pleasing: Who can resist a bite-sized pie with a festive touch?

Ingredients

Let’s gather our goodies! You’ll find most of these in your pantry or a quick trip to the grocery store.

3 boxes ready-made pie crust (2 per box): This is our secret weapon for speed! Using store-bought means less fuss and more fun.
1 (14 ounce) can cranberry sauce: The tart, vibrant heart of our pie filling.
1/4 cup brown sugar: Just a touch to sweeten the cranberry filling and add a hint of caramel flavor.
Zest of 2 oranges: This is where the magic happens! Orange zest brightens up the cranberry and adds a beautiful holiday aroma. Don’t skip this!
2 eggs: To bind everything together and give our filling a lovely texture.
24 ounces vanilla almond bark: This is what makes them look so perfectly frosted and festive. It melts like a dream!
1/3 cup Christmas sprinkles: The more the merrier! These are essential for that festive, tree-like finish.

How to Make It

Alright, let’s get baking! Grab your apron and let’s create some holiday cheer.

Preheat your oven to 375°F (190°C). We want it nice and toasty for our pies.
Line 12 muffin cups with pie crust. Gently press a round of pie crust into each muffin cup. If you have any extra dough hanging over, that’s totally fine – it’ll bake up golden and delicious.
In a bowl, combine cranberry sauce, brown sugar, orange zest, and eggs. Give it a good mix until everything is nicely incorporated. It should look like a jewel-toned, fragrant filling!
Spoon filling into the prepared pie crusts. Fill them up, but not too full – leave a little room for them to bubble as they bake.
Bake for 15-20 minutes, or until crust is golden brown and filling is set. Keep an eye on them! You want that crust to be a beautiful golden color, and the filling should look nicely set, not jiggly.
Let pies cool completely. This is a crucial step, folks! Trying to dip warm pies will result in a melty mess. Patience is a virtue here.
Melt vanilla almond bark according to package directions. You can do this in the microwave or a double boiler. Just be careful not to overheat it.
Dip the top of each cooled pie into the melted almond bark. You can use a spoon to help coat the top evenly, or even just a gentle swirl.
Immediately sprinkle with Christmas sprinkles. While the almond bark is still wet, shower those sprinkles on! This is where they really start to look like mini Christmas trees.
Let the almond bark set completely before serving. Pop them in the fridge for a few minutes if you’re in a hurry, or just let them sit on the counter. Once the coating is firm, they’re ready to be devoured!

Substitutions & Additions

Feeling creative? Here are some fun ways to make these pies your own!

Filling Fun: Instead of cranberry sauce, try a dollop of cherry pie filling or even some canned pumpkin pie filling mixed with a little cinnamon and nutmeg for a different holiday vibe.
Citrus Swap: If you’re not a fan of orange, lemon zest would also be delightful here.
Nutty Addition: For a little extra crunch, stir some chopped pecans or walnuts into the cranberry filling before baking.
Glaze Glitz: If you don’t have almond bark, you could make a simple powdered sugar glaze (powdered sugar + a little milk or lemon juice) and drizzle it over the cooled pies.

Tips for Success

A few little secrets to make your Christmas Tree Pies absolutely perfect!

Don’t Overfill: I learned this the hard way once! Overfilling can lead to a messy overflow in the muffin tin.
Cooling is Key: Seriously, let them cool completely. I know it’s tempting, but it’s worth the wait for that perfect, smooth almond bark coating.
Sprinkle Swiftly: Have your sprinkles ready to go before you dip the pies. The almond bark sets quickly!
Prep Ahead: You can bake the pie shells and make the filling a day in advance. Store them separately at room temperature, then assemble and bake when you’re ready.

How to Store It

Got leftovers? Lucky you! These little pies store beautifully.

Once the almond bark has set, store your Christmas Tree Pies in an airtight container at room temperature for up to 3 days. They’re also fantastic chilled in the refrigerator if you prefer a cooler treat, especially on a warm day. Just be aware that the crust might soften slightly over time.

FAQs

Here are some quick answers to questions you might have.

Can I make these ahead of time?: Yes! You can bake the pie shells and prepare the filling a day in advance. Store them separately and assemble when you’re ready to bake. The decorating part is best done the day you plan to serve them for the freshest look.
What kind of sprinkles should I use?: Any festive Christmas sprinkles will work! Jimmies, nonpareils, or even shaped sprinkles add to the fun. The more colorful, the better!
Can I use a different kind of fruit filling?: Absolutely! While cranberry is classic for Christmas, feel free to experiment with other canned pie fillings like cherry, blueberry, or even apple. Just make sure they are thick enough to hold their shape.
How do I prevent the bottom crust from getting soggy?: Baking the pie crusts until they are golden brown before adding the filling is your best bet. Also, ensuring your filling isn’t too watery will help. Cooling completely before dipping in almond bark also prevents moisture transfer.

Easy Christmas Tree Pies

Adorable and easy-to-make Christmas Tree Pies perfect for holiday parties and family treats.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Servings 12 pies

Equipment

Muffin tin For holding the pies during baking.
Mixing bowls For combining ingredients.
Oven
Microwave Or double boiler for melting almond bark.

Ingredients

Main ingredients

3 boxes ready-made pie crust 2 per box
14 ounce cranberry sauce
0.25 cup brown sugar
2 whole oranges Zest of
2 whole eggs
24 ounces vanilla almond bark
0.33 cup Christmas sprinkles

Instructions

Preheat your oven to 375°F (190°C).
Line 12 muffin cups with pie crust. Gently press a round of pie crust into each muffin cup. If you have any extra dough hanging over, that's totally fine – it'll bake up golden and delicious.
In a bowl, combine cranberry sauce, brown sugar, orange zest, and eggs. Give it a good mix until everything is nicely incorporated. It should look like a jewel-toned, fragrant filling!
Spoon filling into the prepared pie crusts. Fill them up, but not too full – leave a little room for them to bubble as they bake.
Bake for 15-20 minutes, or until crust is golden brown and filling is set. Keep an eye on them! You want that crust to be a beautiful golden color, and the filling should look nicely set, not jiggly.
Let pies cool completely. This is a crucial step, folks! Trying to dip warm pies will result in a melty mess. Patience is a virtue here.
Melt vanilla almond bark according to package directions. You can do this in the microwave or a double boiler. Just be careful not to overheat it.
Dip the top of each cooled pie into the melted almond bark. You can use a spoon to help coat the top evenly, or even just a gentle swirl.
Immediately sprinkle with Christmas sprinkles. While the almond bark is still wet, shower those sprinkles on! This is where they really start to look like mini Christmas trees.
Let the almond bark set completely before serving. Pop them in the fridge for a few minutes if you're in a hurry, or just let them sit on the counter. Once the coating is firm, they're ready to be devoured!

Notes

These pies store well at room temperature for up to 3 days. They can also be chilled in the refrigerator. Baking the crusts until golden brown and cooling completely before dipping are key to preventing a soggy bottom.