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.
