Fall Cranberry-Pecan Leaf Crackers


Are you planning your Holiday meal menus yet? I always take advantage of the seasonal fresh produce to add color and a special flavor to the dishes. Seasonal Fall fruits & veges; pomegranates, sweet potatoes, persimmons, cranberries, and pecans are among my favorites. It really is what makes Fall recipes so tasty!

Fall Soups, especially when served with a chunk of crusty hot bread or a big slice of buttered cornbread is such a cozy meal on a cold night. Recently I have lightened up our Soup Night by substituting the bread with Cranberry Pecan Leaf Crackers. I make these little semi-sweet crackers and serve with soup or as an appetizer – they are especially delicious when served with cheese & wine : )

Today’s recipe uses cranberries and pecan inside a flaky pie crust. You know with those ingredients, it has to taste great! And with only 3 ingredients, it is fast & affordable.


For Thanksgiving I plan to make an extra batch of leaf crackers that will be added to the top of my (leftovers) turkey pot pie. I also plan to make these leaves using rosemary and nuts, as a more savory cracker, to freeze for a (leftovers) turkey soup meal.


These little jewels make a great presentation when shaped using my new fall leaf pie crust cutters from Williams-Sonoma. They are so easy to use; I actually had 100% success cutting & pressing a doubled-recipe of crackers! I guess you have to know my baking skills (or lack of) to understand that means they are fool-proof.

Cranberry-Pecan Leaf Crackers Recipe:

  • 1 (15 oz) of Pillsbury Pie Crust (2 rounds)
  • 1/2 C. finely chopped, dried cranberries
  • 1/2 C. finely chopped pecans – toasted

Lay out 1 round on a lightly floured surface, scatter both the pecans & cranberries evenly over pastry, let them go all the way to the edge (not as the photo shows : ) Lay the 2nd pastry crust round on top. Lightly press the edges to seal a bit. Using a rolling-pin, roll lightly to a 14-inch round. You will be able to see the inside ingredients through the top crust & some may be have popped through, that’s ok. Cut out crackers using 2-3″ cookie cutters. Lay leaves on a lightly greased or a parchment covered cookie sheet and bake at 425 degrees, 8-10 minutes, or until golden around edges. Remove and let cool on a rack. While hot sprinkle with sea salt if you want. Store in a sealed container. Can be made a few days before served.



I got this recipe from HomeIsWhereTheBoatIs.net. One of my favorite blogs. Mary, another lake blogger, is an expert tablescaper & her photographs are amazing. If you like gardening (potting shed), recipes and tablescapes pop on over to her blog – it is a great place to hang out each week.



I am so Grateful for Fall’s bounty!

Thanks for popping in, happy meal planning!

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