Description
Delightful Cranberry Hand Pies made using leftover cranberry sauce and flaky pie dough. These portable treats feature a perfectly golden crust filled with sweet-tart cranberry sauce, ideal for a festive snack or dessert. The recipe involves simple assembly, chilling the pies for a crisp finish, and baking until golden brown.
Ingredients
Scale
Pie Dough
- 2 pie dough sheets (10×12 inches each) or 1 double pie crust (two 9-inch crusts), homemade or store-bought, thawed if frozen
Filling
- ¾ cup leftover cranberry sauce, homemade or store-bought
Egg Wash and Garnish
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for garnish)
Instructions
- Cut Dough Circles: Place one pie dough sheet on a lightly floured surface. Use a 3.5-inch round cookie cutter or the rim of a can to cut out 10-12 circles for the bottoms. Repeat with the second dough sheet for the tops, re-rolling scraps as needed.
- Brush Edges with Egg Wash: Lightly brush the edges of the bottom dough circles with beaten egg to help seal the pies.
- Fill with Cranberry Sauce: Spoon about 1 tablespoon of leftover cranberry sauce onto the center of each bottom dough circle.
- Seal Hand Pies: Top each filled circle with a second dough circle. Press and crimp the edges using a fork to seal. Cut a small slit or an X shape on top of each pie for steam to escape. Lightly brush the tops with egg wash and sprinkle with granulated sugar.
- Chill before Baking: Arrange the assembled pies on a parchment-lined baking sheet and chill in the refrigerator for 15-20 minutes while preheating the oven. This helps the dough maintain its shape and prevents shrinking.
- Preheat Oven: Set your oven to 375°F (190°C) to ensure it is hot enough for even baking.
- Bake Pies: Bake the hand pies for 20-25 minutes or until the crusts are golden brown and crisp.
- Cool and Serve: Allow the pies to cool slightly before serving. Enjoy them warm or at room temperature for the best flavor and texture.
Notes
- Ensure the cranberry sauce is not too watery to prevent soggy crusts.
- If dough scraps are left, re-roll gently to avoid toughening the crust.
- Use a sharp knife or cookie cutter for clean edges to help with sealing.
- Store leftover hand pies refrigerated in an airtight container and consume within 3 days.
- For a festive touch, add some orange zest to the cranberry sauce filling.
