Description
Delicious hand pies filled with a sweet apple and cranberry mixture, perfect for any occasion!
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 large apples (peel, core & chop into 1/2-inch chunks)
- 3/4 cup cranberries (fresh or frozen)
- 1/4 cup + 2 tablespoons sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 homemade pie crusts (click link for recipe)
- 1 egg (for egg wash)
- coarse or white granulated sugar (for topping, as needed)
Instructions
- Cook. Melt the butter in a medium saucepan over medium heat. Add the chopped apples, cranberries, both sugars, salt, and 2 tablespoons of water, then stir well to combine. Cover and cook, stirring occasionally, for 4–6 minutes, or until the fruit is just beginning to soften.
- Finish. In a small dish, mix the cornstarch with 1 tablespoon of water. Add this mixture to the pan while stirring, and continue cooking, uncovered, until the filling thickens and the fruit is coated in a glossy sauce. Stir in the ground cinnamon and nutmeg. Remove from heat.
- Cool. Let the apple cranberry pie filling cool completely before using it — if it’s warm, it can make the pie crust soggy. I recommend making the filling ahead of time and storing it in the fridge for up to 2 days.
- Egg wash. Using a fork, beat the egg along with 2 teaspoons of water in a small bowl.
- Thaw pie crust. Remove it from the fridge otherwise, the juices can leak out during baking.
- Egg wash. Place the hand pies in the prepared baking sheets, about one inch apart. Brush the tops with egg wash. Using the tip of a small knife, cut a cross on the top of the pie for the steam to escape. Sprinkle coarse sugar on top.
- Bake. Bake for 15 to 20 minutes or until the tops are deep golden in color. Allow to cool on the baking sheet before serving.
- Roll crust. Roll out each pie dough to slightly less than ⅛ inch thick. Use a 4 to 5 inch round cutter to cut out circles, then gather and reroll the scraps to cut additional circles. If the dough becomes too soft, place the cut circles on a baking sheet and refrigerate them for about 30 minutes before continuing.
- Fill and shape. Place 1 to 2 tablespoons of pie filling in the center of each dough circle. Brush a light coating of egg wash around the edges, then fold the dough over to form a half-moon shape. Use a fork to firmly crimp the edges closed. Repeat with the remaining dough circles.
- Egg wash. Place the hand pies in the prepared baking sheets, about one inch apart. Brush the tops with egg wash. Make three slits on the top of the pie. Sprinkle coarse sugar on top.
- Bake. Bake for 14 to 19 minutes or until the tops are deep golden in color. Allow to cool on the baking sheet before serving.
Notes
- Store any leftover filling in the fridge for up to 2 days.
- Try adding other spices like allspice for additional flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg