Cranberry Apple Hand Pies
These Cranberry Apple Hand Pies are a cozy, fruity fall treat with a flaky crust and a sweet-tart filling that's easy to make and delicious to share.
Servings: 8 servings
Ingredients
- 2 cups fresh cranberries
- 2 medium apples peeled and diced
- 3/4 cup sugar
- 1 teaspoon cinnamon ground
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon cornstarch
- 1 egg for egg wash
- refrigerated pie crusts 1 package (usually 2 crusts)
- flour for dusting surface
Instructions
- In a medium bowl, combine 2 cups of fresh cranberries, 2 peeled and diced medium apples, 3/4 cup sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Stir until the filling is evenly coated and cornstarch is fully incorporated. Set aside.
- Lightly dust your work surface with flour. Unroll refrigerated pie crusts and gently roll to smooth creases. Using a round cutter or 4-inch glass, cut out circles from the dough. Reroll scraps and cut additional circles until all dough is used.
- Place a heaping tablespoon of the cranberry apple filling in the center of each dough circle. Moisten edges with water, fold over to form a half moon, and press edges with a fork to seal tightly.
- Place hand pies on parchment-lined baking sheet. Beat the egg and brush the tops of each pie with the egg wash.
- Preheat oven to 375°F (190°C). Bake pies for 20-25 minutes until golden brown and filling is bubbling. Remove and cool slightly before serving.
Equipment
- Rolling Pin
- Baking Sheet
- Mixing Bowl
- Pastry Brush
- Knife or Pastry Cutter
- Spoon or Small Ice Cream Scoop
- Fork
Notes
- Use a mix of sweet and tart apples for a balanced filling.
- To make vegan, use plant-based pie crust and milk-honey glaze instead of egg wash.
- Freeze unbaked pies on a sheet before storing in freezer bags for easy grab-and-bake treats.