Description
These delightful Cranberry Hand Pies are perfect for using up leftover cranberry sauce. Featuring a flaky pie crust filled with sweet and tangy cranberry filling, they make a charming handheld treat ideal for holidays or cozy snacks. The pies are brushed with egg wash and sprinkled with sugar for a beautifully golden and crisp finish.
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
For Egg Wash and Garnish
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for garnish)
Instructions
- Cut Pie 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 bottom crusts. Repeat with the second dough sheet for the top crusts, re-rolling scraps as needed.
- Brush with Egg Wash: Lightly brush the edges of the bottom dough circles with the beaten egg wash to help seal the pies securely.
- Add Filling: Spoon about 1 tablespoon of leftover cranberry sauce onto the center of each bottom dough circle. Do this for all 10-12 circles to ensure each pie has enough filling.
- Seal and Vent: Place the top dough circles over the filling. Press and seal the edges around each pie by crimping with a fork. Cut a small slit or an X shape on top of each pie to allow steam to escape. Lightly brush the tops with egg wash and sprinkle with granulated sugar for a golden, sparkling crust.
- Chill Before Baking: Arrange the hand pies on a parchment-lined large baking sheet. Chill in the refrigerator for 15-20 minutes to help maintain their shape during baking while you preheat the oven.
- Preheat Oven: Set the oven temperature to 375°F (190°C) to prepare for baking the pies.
- Bake: Bake the hand pies for 20-25 minutes until the crusts turn golden brown and crisp, indicating they are perfectly baked.
- Cool and Serve: Allow the pies to cool slightly before serving. They can be enjoyed warm or at room temperature for a delicious treat.
Notes
- Use pie dough sheets that are well chilled to make handling and cutting easier.
- Leftover cranberry sauce can be homemade or store-bought; just ensure it’s thick enough to avoid leaking.
- You can add a pinch of cinnamon or orange zest to the cranberry sauce for extra flavor.
- If you don’t have a 3.5-inch cookie cutter, use the rim of a can or any circular object around that size.
- These hand pies freeze well. Freeze before baking and bake from frozen, adding a few extra minutes to the baking time.
