Description
Simple, portable hand pies filled with a sweet and tart cranberry mixture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Make the pastry: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
- Make the filling: In a small saucepan, combine the cranberries, granulated sugar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10 minutes. Remove from heat and stir in the lemon juice. Let the filling cool completely.
- Assemble the pies: Preheat your oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out circles.
- Place about 1 tablespoon of cooled filling onto the center of half the dough circles. Brush the edges with water, then top with the remaining dough circles. Crimp the edges with a fork to seal. Cut a small slit in the top of each pie to allow steam to escape.
- Brush the tops of the hand pies with the beaten egg wash and sprinkle with coarse sugar.
- Bake for 20 to 25 minutes, or until golden brown. Cool on the baking sheets for a few minutes before transferring to a wire rack to cool further.
Notes
- If using frozen cranberries, do not thaw them before cooking the filling.
- You can substitute apple for some of the cranberries if you prefer a milder flavor.
- Store cooled hand pies in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 55
Keywords: cranberry, hand pies, pastry, dessert, baked goods, fruit pie