Cranberry Hand Pies

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These Cranberry Hand Pies are easy, crazy delicious, and the perfect individual serving size dessert. Plus a fantastic use of any left over holiday cranberry sauce!

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: American

Keyword: cranberries, cranberry sauce, hand pies recipe

Servings:

Ingredients

2 9-inch homemade pie crusts (or 14 ounce box refrigerated pie crusts)
1/2 cup cranberry sauce (homemade or store bought)
1 large egg + a splash of milk , mixed together for an egg wash
1/2 cup powdered sugar
1 tablespon orange juice
1/4 teaspoon orange zest

Instructions

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 diameter, 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!

Video

Notes

Re-roll the dough scraps. You can roll out any excess dough scraps and if there’s enough, form another hand pie.

Don’t overfill. Be careful not to pile in the filling or the seal can come undone.

Crimp the edges. Make sure to securely crimp the pie crust edges together, so the filling doesn’t leak.

Cut vents in the tops of each pie. This allows the steam from cooking to escape. Otherwise, the excess liquid turns the top crust soggy while causing the filling to get soupy.

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