Description
These Cranberry Hand Pies are a perfect handheld dessert for the holidays. Flaky pastry envelopes a sweet-tart cranberry filling, making them festive, flavorful, and easy to share. Ideal for breakfast, dessert, or gifting at holiday parties.
Ingredients
For the Pastry
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1 sheet refrigerated pie crust (or homemade pie dough)
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1 egg (for egg wash)
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1 tsp water
For the Cranberry Filling
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1 cup fresh or frozen cranberries
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½ cup granulated sugar (adjust to taste)
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1 tbsp orange juice
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½ tsp orange zest (optional)
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1 tsp cornstarch
Optional Topping
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Powdered sugar for dusting
Instructions
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Preheat Oven
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. -
Prepare Filling
In a small saucepan, combine cranberries, sugar, orange juice, and zest. Cook until cranberries start to burst. Stir in cornstarch dissolved in a little water and cook until thickened. Cool slightly. -
Prepare Pastry
Roll out pie crust on a lightly floured surface. Cut into rectangles or circles. -
Fill the Pies
Place 1–2 tablespoons of cranberry filling in the center of each pastry piece. Fold over and seal edges with a fork. -
Egg Wash
Beat egg with water and brush over tops for a golden finish. -
Bake
Bake 20–25 minutes, until golden brown and puffed. -
Cool & Serve
Cool slightly before serving. Dust with powdered sugar if desired.
Notes
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Ensure cranberry filling is not too runny to prevent leaks.
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Seal edges firmly with a fork to keep filling contained.
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Let pies cool slightly before serving to avoid hot, runny filling.
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Store-bought pie dough works well for convenience.
Nutrition
- Calories: 180kcal
- Sugar: 10g
- Sodium: 110mg
- Carbohydrates: 10g
- Protein: 2g