Description
Delightful hand pies filled with tart cranberry filling and a buttery crust, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 6–8 tablespoons ice water
- 2 cups fresh cranberries
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 egg mixed with 1 tablespoon water (for egg wash)
- Granulated sugar for sprinkling
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour and salt. Cut in chilled butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough holds together. Wrap in plastic wrap and refrigerate for 1 hour.
- Make the Filling: In a saucepan over medium heat, combine cranberries, sugar, and spices. Stir until cranberries begin to break down (about 10-15 minutes). Allow to cool.
- Roll Out the Dough: On a floured surface, roll out chilled dough to 1/8 inch thick. Use a round cutter to stamp out circles, about 4-5 inches across.
- Fill the Pies: Place a tablespoon of filling in the center of each circle. Brush edges with egg wash, fold dough over, and crimp edges to seal.
- Bake: Preheat oven to 375°F (190°C). Place hand pies on a lined baking sheet, brush tops with egg wash, sprinkle with sugar. Bake for 20-25 minutes or until golden brown.
- Serve: Allow to cool on a wire rack before enjoying. Serve warm or at room temperature.
Notes
For extra flakiness, chill the rolled-out dough before cutting. Avoid overfilling the pies to prevent bursting.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 12g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Cranberry Hand Pies, dessert, baking, pie, holiday recipes