These Easy Cranberry Hand Pies are the perfect festive, portable dessert for the holiday season. This simple recipe features a flaky, buttery pie crust, folded over a sweet, tart, and beautifully spiced homemade cranberry filling. Baked until golden brown and finished with a simple vanilla glaze, they are a delicious and charming treat for any occasion.
Using store-bought pie crust makes this recipe incredibly easy and stress-free, delivering a bakery-quality treat with minimal effort. They are a fantastic alternative to a full pie, offering perfectly portioned, easy-to-eat servings that are great for parties, gatherings, or a simple holiday bake.
Why You’ll Love This Recipe
- Easy Shortcut: Uses store-bought pie crust for a quick and foolproof dessert.
- Perfectly Portable: An easy-to-eat, individual dessert that’s great for parties and gatherings.
- Festive Holiday Flavor: The sweet and tart cranberry filling is the taste of the season.
- Fun to Make: A great, simple baking project for a cozy afternoon.
Ingredients
For the Cranberry Filling:
- 2 cups Fresh or Frozen Cranberries
- 1/2 cup Granulated Sugar
- 1/4 cup Orange Juice
- 1 tablespoon Orange Zest
- 1 tablespoon Cornstarch
For the Pies:
- 1 box (2 sheets) Refrigerated Pie Crusts
- 1 Egg, beaten (for egg wash)
- 1 tablespoon Coarse Sugar, for sprinkling
For the Glaze:
- 1/2 cup Powdered Sugar
- 1-2 tablespoons Milk or Cream
- 1/4 teaspoon Vanilla Extract
Step-by-Step Instructions
- Make the Filling: In a medium saucepan, combine the cranberries, granulated sugar, orange juice, and orange zest. Cook over medium heat, stirring frequently, until the cranberries have burst and the mixture has thickened, about 10 minutes. In a small bowl, whisk the cornstarch with 1 tablespoon of cold water, then stir it into the cranberry mixture. Cook for 1 more minute until glossy and thick. Set aside to cool completely.
- Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cut the Dough: Unroll the pie crusts. Use a 4-inch round cookie cutter to cut out as many circles as you can from the dough (you should get about 10-12 total).
- Assemble the Hand Pies: Spoon about 1-2 tablespoons of the cooled cranberry filling onto one half of each dough circle, leaving a 1/2-inch border.
- Seal the Pies: Fold the other half of the dough over the filling to create a half-moon shape. Use the tines of a fork to crimp and seal the edges tightly.
- Bake: Arrange the hand pies on the prepared baking sheet. Use a small knife to cut 2-3 small slits in the top of each pie. Brush the tops with the beaten egg wash and sprinkle with coarse sugar.
- Bake: Bake for 15-20 minutes, or until the crust is deep golden brown and the filling is bubbly.
- Glaze and Serve: Let the hand pies cool for at least 15 minutes. While they cool, whisk together the glaze ingredients. Drizzle the glaze over the warm pies. Serve warm or at room temperature.
Tips & Variations
- Pro Tip: It is crucial that the filling is completely cool before you assemble the pies. Hot filling will melt the pie dough and make it difficult to work with.
- Add Nuts: For a crunchy texture, add 1/4 cup of finely chopped toasted pecans or walnuts to the filling.
- Different Shapes: Use a star or tree-shaped cookie cutter for a more festive holiday look.
- Puff Pastry Version: For an extra flaky version, you can use a sheet of puff pastry instead of pie crust.
Frequently Asked Questions (FAQ)
- Can I make the filling ahead of time?
- Yes, the cranberry filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- How do I store leftover hand pies?
- Store them in an airtight container at room temperature for up to 3 days. Reheat in an oven or air fryer to restore the flaky texture.
- My filling leaked out! What happened?
- You may have overfilled the pies, or the edges were not sealed tightly enough. Be sure to leave a border and press down firmly with a fork to create a good seal.
Serving Suggestions
- These cranberry hand pies are a fantastic dessert on their own, perfect for a holiday party platter. They are also heavenly served warm with a scoop of vanilla ice cream for a more decadent treat.
Cranberry Hand Pies
These rustic Cranberry Hand Pies feature a buttery, flaky crust and a tangy orange-cranberry filling. Their petite handheld size makes them perfect for sharing at holiday parties or serving alongside coffee on Christmas morning!
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, salt, baking powder, cinnamon, and sugar. Add in the butter and use your hands or a pastry cutter to work it into the dry ingredients until pea-sized crumbs form. Stir in the sour cream until a shaggy dough forms. Turn out onto a floured surface, knead briefly, then roll into a 10×12-inch rectangle. Fold into thirds like a letter, rotate, and repeat. Wrap in plastic and chill for 1 hour.
- In a medium saucepan over medium heat, combine cranberries, both sugars, orange zest, and orange juice. Cook for 3 minutes until sugar dissolves. Stir in flour, cooking another 3 minutes until thickened. Add Grand Marnier and vanilla; cook 30 seconds more. Remove from heat and let cool completely.
- In a small bowl, beat the egg until smooth. Set aside with a pastry brush for assembly.
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment. Roll the chilled dough into a 16×16-inch square. Cut out 16 circles using a 3.5-inch cutter. Brush 8 circles with egg wash, then place 1 heaping tablespoon of cranberry filling in the center. Cut vents in the remaining 8 circles, place over the filled ones, and seal edges with a fork.
- Brush tops with egg wash, sprinkle with sparkling sugar, and bake for 18–20 minutes until golden brown. Cool for 10 minutes before serving.
Notes
Make ahead: The crust can be made up to 5 days in advance, and the filling up to 3 days ahead. Assemble and bake the pies just before serving.
Storage: Store baked pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven for best texture.
Storage: Store baked pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven for best texture.
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