Description
Delightful hand pies filled with a tangy cranberry mixture, wrapped in a buttery, flaky crust. A nostalgic treat perfect for any gathering.
Ingredients
Scale
- 2 cups fresh or frozen cranberries
- 3/4 cup sugar (adjust to taste)
- 4 tablespoons unsalted butter, cold
- 2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1 egg (for egg wash) or almond milk/coconut cream for a vegan option
- Pinch of salt
- Ice water
Instructions
- Prepare the Filling: In a medium saucepan, combine cranberries, sugar, and a splash of water. Cook over medium heat until cranberries soften and mixture thickens. Allow to cool.
- Make the Pastry Dough: In a bowl, mix flour and salt. Cut in butter until resembling coarse crumbs. Gradually add ice water until dough comes together. Chill for 30 minutes.
- Roll and Cut the Dough: Roll out dough to 1/8 inch thick. Use a round cutter (4 inches) to cut circles.
- Fill the Pies: Place a spoonful of cooled cranberry filling in the center of each circle. Avoid overfilling.
- Seal and Bake: Fold pastry over filling, crimp edges with a fork, and brush with egg wash. Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.
- Cool and Serve: Let pies cool slightly before serving. Enjoy warm or at room temperature.
Notes
For a rustic look, imperfections in crust can add character. Allow filling to cool before sealing to prevent a soggy crust.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 hand pie
- Calories: 240
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cranberry, hand pies, dessert, pastry, Thanksgiving, holiday baking