Description
These Cranberry Hand Pies are a delightful way to use leftover cranberry sauce, encased in flaky pie dough and baked to golden perfection. Perfect for holiday gatherings or anytime you crave a sweet, tart handheld treat.
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
- 3/4 cup leftover cranberry sauce, homemade or store-bought
Topping
- 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. Using a 3.5-inch round cookie cutter or the rim of a can, cut out 10-12 circles to form the bottoms of the hand pies. Repeat the process with the second dough sheet to create the tops, re-rolling scraps as needed.
- Brush Edges with Egg Wash: Lightly brush the edges of the bottom dough circles with the beaten egg. This will help seal the pies when assembled.
- Add Filling: Spoon about 1 tablespoon of leftover cranberry sauce onto the center of each bottom circle.
- Seal Pies: Place a top dough circle over each filled bottom circle. Press and seal the edges by crimping with a fork. Cut a small slit or an X shape on the top of each pie to allow steam to escape. Lightly brush the tops with egg wash and sprinkle with a pinch of granulated sugar.
- Chill Pies: Arrange the assembled hand pies on a parchment-lined large baking sheet. Chill them in the fridge for 15-20 minutes to help the dough firm up.
- Preheat Oven: While chilling, preheat your oven to 375°F (190°C).
- Bake: 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.
Notes
- Use leftover cranberry sauce from a previous meal or store-bought sauce for convenience.
- Ensure the pie dough is well chilled before cutting and assembling to prevent sticking and unraveling.
- Adjust the amount of cranberry filling according to your taste; avoid overfilling to prevent leaks.
- The small slits on top are essential for venting steam and preventing the pies from bursting during baking.
- These hand pies can be stored in an airtight container for 2-3 days and reheated gently before serving.
