These Cranberry Hand Pies are easy, crazy delicious, and the perfect individual serving size. Plus a fantastic use of any left over cranberry sauce!
You guys. It’s been so long since I shared a pie recipe with you all, that I can’t even remember what the last one was. I’m sort of ashamed of myself. How is this even possible?
I’m making up for it with these Cranberry Hand Pies. Once you make these little gems, you’ll see it was worth the wait!
Every year for Thanksgiving, I make my favorite cranberry sauce. This year I made a triple batch! Some of it went into my Cranberry Orange Pound Cake, I sent a bit home with a few people, and used it in my favorite Cran-Turkey Enchiladas and Easy Cranberry Chicken for leftovers afterward (take note for next year, friends!) That left me with about a 1/2 cup.
And then I found the perfect home for that last bit…
My friend Cher’s church had a fundraiser after the holiday, trying to raise money for a trip to Mexicali where all proceeds go toward backpacks full of school supplies to children in need, and also feed the homeless. Wonderful, right? A silent auction was part of the fundraiser and she asked if I would contribute one of my Good Fast Eats cookbooks and some sort of baked good.
I knew I wanted it to be something portable, didn’t need to be refrigerated for a couple days, and could be individually packaged all cute. HAND PIES! I took my homemade pie crust, Blueberry Coconut Hand Pies, and the glaze from my Cranberry Orange Pound Cake, and voila! Cranberry Hand Pies for the win.
The fundraiser was a huge hit with 157 tickets sold and $2,380 raised. And no cranberry sauce wasted. Plus a pie recipe for you all. Success!
Other recipes for Hand Pies you might like!
Blueberry-Coconut Hand Pies – Belly Full
Peach Hand Pies – Shugary Sweets
Peach Hand Pies – Saving Room for Dessert
Watch the video for Cranberry Hand Pies
Cranberry Hand Pies
For The Filling
- 1/2 cup homemade cranberry sauce
For The Crust
- 1 large egg
- splash of milk
- 2 9-inch homemade pie crusts (or 14 ounce box refrigerated pie crusts)
For The Glaze
- 1/2 cup powdered sugar
- 1 tablespon orange juice
- 1/4 teaspoon orange zest
- In a small saucepan, mix together the cranberries, pomegranate juice, orange juice, brown sugar, cinnamon, and salt. Bring to a boil; reduce heat to a gentle simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes. Remove from heat and let cool.
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In a small bowl, beat together the egg and milk.
- Sprinkle some flour on a large cutting board and carefully unroll the pie crusts. Using a cookie cutter (or the opening of a tumbler glass) with a 4-inch circumference, cut dough into 8 circles. (Combine the scraps, roll out, and cut into 4 more circles.)
- Drop a heaping tablespoon of the cranberry filling onto the center of 6 of the dough rounds. Brush the edge with the egg wash. Place the remaining 6 rounds on top of the fruit; press the edges gently to adhere the top and bottom dough rounds, then press to seal with a fork.
- Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, and slice two small crisscross vents in the tops.
- Bake for about 25-30 minutes until golden brown.
- In the meantime, make your glaze. In a small bowl, combine the powdered sugar, orange juice, and orange zest.
- When the pies have cooled, brush the glaze on top. Allow to cool completely and glaze to harden.
- Serve and enjoy!
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