Description
Delightful pastries filled with a tangy cranberry filling, wrapped in a flaky, buttery crust—perfect for any occasion.
Ingredients
Scale
- 2 cups Frozen or Fresh Cranberries
- 3/4 cup Granulated Sugar
- 1/4 cup Water
- 1 tbsp Lemon Zest
- 2 cups All-Purpose Flour
- 1/2 cup Butter, cold and cubed
- 1/2 tsp Salt
- 1/4 cup Ice Water
- 1 Egg Wash (1 egg mixed with 1 tbsp water)
Instructions
- In a saucepan, combine cranberries, sugar, and water over medium heat. Stir until the cranberries start to burst, about 5-7 minutes.
- Stir in the lemon zest and let it cool.
- In a bowl, whisk together flour and salt.
- Add cold, cubed butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Roll out the dough on a floured surface to about 1/8 inch thick.
- Use a round cookie cutter or a glass to cut out circles of dough.
- Place a tablespoon of cranberry filling in the center of each circle. Fold it over and crimp the edges with a fork to seal.
- Brush the tops with the egg wash.
- Preheat the oven to 375°F (190°C) and bake the hand pies for 20-25 minutes or until golden brown.
Notes
Don’t overwork the dough for a flaky crust. You can store these hand pies in an airtight container for a few days or freeze them.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg