These Cranberry Orange Hand Pies are delightful pastries filled with a sweet and tangy cranberry-orange filling, all encased in a flaky, buttery crust. Perfect for the holidays or as a seasonal treat, these hand pies are sure to impress!
Ingredients
For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
For the cranberry-orange filling:
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar (adjust to taste)
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon cornstarch
- Pinch of salt
For assembly:
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Granulated sugar (for sprinkling)
Instructions
1. Make the pie crust: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Divide the dough into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. Prepare the cranberry-orange filling: In a medium saucepan over medium heat, combine the cranberries, granulated sugar, orange zest, orange juice, cornstarch, and a pinch of salt. Cook until the cranberries start to burst and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll out the dough: On a lightly floured surface, roll out one disk of dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles (about 4-5 inches in diameter).
7. Place half of the circles on the prepared baking sheet. Spoon about 1-2 tablespoons of the cranberry-orange filling onto the center of each circle, leaving a border around the edges.
8. Top each filled circle with another dough circle and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
9. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the hand pies with the egg wash and sprinkle with granulated sugar.
10. Bake: Bake the hand pies for 25-30 minutes, or until golden brown.
11. Cool and serve: Allow the hand pies to cool slightly before serving. Enjoy warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Aprile's Kitchen 