Description
These Cranberry Hand Pies are a delightful way to use leftover cranberry sauce, featuring flaky pie crust filled with sweet-tart cranberry goodness. Perfect for holiday gatherings or anytime you want a handheld dessert that’s both charming and delicious. The pies are easy to assemble and bake to golden perfection with a crisp, sugary finish.
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
- ¾ cup leftover cranberry sauce, homemade or store-bought
For Egg Wash and Garnish
- 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 and use a 3.5-inch round cookie cutter or the rim of a can to cut out 10-12 circles for the bottoms. Repeat with the second dough sheet for 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 to help seal the pies.
- Add Filling: Spoon about 1 tablespoon of cranberry sauce onto the center of each bottom circle.
- Seal Pies: Top each filled circle with a top dough circle, press and seal the edges by crimping with a fork. Cut a small slit or an X on top for venting. Lightly brush with egg wash and sprinkle a pinch of sugar.
- Chill Pies: Arrange the hand pies on a parchment-lined baking sheet and chill in the refrigerator for 15-20 minutes to firm up the dough before baking.
- Preheat Oven: Preheat the oven to 375°F (190°C) while pies chill.
- Bake: Bake the pies for 20-25 minutes until the crusts are golden brown and crisp.
- Cool and Serve: Let the hand pies cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Use a firm leftover cranberry sauce for best results; overly watery sauce may cause soggy crust.
- If using frozen pie dough, thaw completely before rolling and cutting.
- Chilling the assembled pies before baking helps maintain their shape and flakiness.
- Adjust sugar sprinkled on top according to your sweetness preference.
- Hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat in a low oven to retain crispness before serving.
