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This recipe is SO good. I don’t even like Brie that much, but the Brie with the cranberries in this recipe creates a perfect marriage of salty and sweet. Best of all, it’s pretty low maintenance as it requires little preparation other than some time in the oven. Even though it is so simple to make, it looks fancy, making it the perfect dish to serve to guests.
1 small Brie round
1 can of whole cranberry sauce (not jellied!)
1 sheet frozen pie crust dough, thawed according to package instructions (I use Pillsbury)
crackers for serving
Preheat oven to 375. Lay pie crust dough out on a large rimmed non-stick baking sheet.
Spread cranberry sauce in the middle of the dough. Make it about the same size as the wheel of Brie. You can add as much/little as you want. I usually use about a 1/4 cup.
Place the Brie on the cranberry sauce.
Wiggle it around to make sure it is centered on the dough.
Pile more cranberry sauce on top. I would guess that I use about a 1/2 cup on top. Maybe a little more.
Whatever you do, don’t throw away the rest of the cranberry sauce at this point. The first time I made this, I threw it away because I thought that I didn’t like cranberries…but when I took this out of the oven and tasted it- Oh. Baby. I wished I had more cranberry sauce to melt over the top because I didn’t put much on the inside. So keep the leftover cranberries, just in case.
Fold up the pie dough over the Brie.
Pop in the oven and cook for 20-30 minutes, until the pie crust starts to get golden brown.
Very carefully transfer the finished product to a serving dish. Serve warm with crackers, apples, or a spoon. Your choice.