Cranberry Hand Pies
Make a batch of handheld cranberry pies topped with turbinado sugar. These small treats are made with premade pie crust, so they come together in no time!
Servings: 11 hand pies
Calories: 288kcal
Equipment
- saucepan
- Rolling Pin
- 5 inch (13 cm) circle cutter
- fork
- sharp knife
- light colored baking sheets
Ingredients
- 2 ½ cups fresh or frozen cranberries (about 10 ounces)
- 1 cup granulated sugar
- 1 tablespoon freshly grated orange peel
- juice of 2 oranges (about ¼ cup or 60 grams)
- ½ cup water
- 15 ounces refrigerated pie crust
- ⅓ cup turbinado raw sugar
- 1 large egg
Instructions
- Add cranberries, sugar, orange peel, orange juice, and water to a large saucepan.
- Cook over medium heat, stirring often. Reduce the heat as needed to avoid scorching until cranberries begin to burst and a dark red, syrupy juice forms. Continue to cook until the cranberry sauce reduces and thickens, about 25 minutes. The cranberry sauce will continue to thicken slightly as it cools.
- Transfer the cranberry sauce to a bowl to fully cool.
- Heat oven to 400°F (205°C).
- Roll out two 9 inch (23 cm) refrigerated pie crusts onto a clean work surface. Use a 5 inch (13 cm) circle cutter to cut 3 circles from each pie crust. Collect the remaining pie crust scraps and re-roll to ⅛ inch (3 mm) thick. Cut additional circles until you’ve used the remaining pie crust (you should have 11 circles). If you find the dough is sticking to the work surface or cracking when rolled out, you can add a small amount (1 teaspoon) of flour to the counter, pie crust, or rolling pin to assist you in this process. Don’t add too much flour, or you will ruin the dough texture. Keep finished pie crusts in the refrigerator so they stay cold.
- Add 2 tablespoons (40 grams) of cooled cranberry sauce to the center of each pie crust. Fold the pie crust so it encloses the filling. Seal the edges by crimping with the tongs of a fork. Cut slits on top of the pie crust using a sharp knife.
- Arrange the pies 1 inch (2.5 cm) apart on a parchment lined baking sheet. Place in the freezer for 15 minutes prior to baking (this helps the hand pies stay flakey).
- Beat egg with 1 tablespoon (14 grams) of water in a small bowl to create an egg wash. Remove the pies from the freezer. Thoroughly brush the top of each pie crust with the egg wash mixture using a pastry brush.
- Sprinkle turbinado sugar on top of each pie.
- Bake for 19 - 23 minutes until the pie crust has turned golden brown. Transfer pies to a cooling rack until they’ve cooled to the touch.
Notes
Make Ahead: Prepare the hand pies ahead of time and freeze on a parchment lined baking sheet. Cover and store in the freezer until you're ready to bake. Once you're ready to bake, brush the tops of the pies with egg wash and sprinkle with turbinado sugar. Then, bake as directed in the recipe.
The key to a flaky crust is keeping the pie dough cool. Placing the dough in the freezer before baking will help the hand pies stay flaky!
If at any point the dough becomes warm/hard to work with, place it in the fridge until it's chilled and easier to work with.
Nutrition
Serving: 1pie | Calories: 288kcal | Carbohydrates: 46g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 166mg | Potassium: 65mg | Fiber: 2g | Sugar: 25g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
