These tender-crusted little pies are filled with orange-scented cranberries.
Ingredients
Dough:
3 2/3 cups unbleached all-purpose flour
1 cup sugar
1 1/2 teaspoons kosher salt
1 1/2 cups (3 sticks) plus 3 tablespoons unsalted butter, cut into 1/2″ cubes, frozen
Filling and assembly:
1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
1 1/2 cups sugar
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1/2 teaspoon instant tapioca (not starch)
1/2 vanilla bean, split lengthwise
1 large egg, beaten to blend
Raw sugar
Special Equipment
A 3″-diameter cookie cutter or biscuit cutter
Preparation
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For dough:
Step 1
Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse cornmeal (no big pieces of butter should remain). With motor running, slowly drizzle 1/2 cup ice water through feed tube. Pulse until dough just begins to come together.
Step 2
Divide dough in half. Form each half into a ball; flatten into disks. Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature for 15 minutes to soften slightly before rolling out.
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For filling and assembly:
Step 3
Combine cranberries, sugar, orange zest and juice, and tapioca in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely. DO AHEAD: Cranberry filling can be made 5 days ahead. Cover and chill.
Step 4
Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16″ thick. Using cookie cutter, cut out 16 circles.
Step 5
Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4″ around edges to seal. If desired, use cookie cutter to clean edges. Repeat with remaining dough, egg, and filling.
Step 6
Divide pies between prepared sheets; chill for 45 minutes. DO AHEAD: Pies can be made 2 hours ahead. Cover; keep chilled.
Step 7
Preheat oven to 425°F. Working with 1 baking sheet of pies at a time, score dough, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with raw sugar.
Step 8
Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of pies.
See Related Recipes and Cooking Tips
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23 Hand Pies So You Can Have a Pastry Wherever You Go
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Our 73 Best Cranberry Recipes
Cranberry sauce is a classic Thanksgiving side dish, but there’s more than one way to spotlight those tart little orbs (or cans if that’s the way you go) and these recipes for fresh, frozen, and canned cranberries prove it.
These tender-crusted little pies are filled with orange-scented cranberries.IngredientsDough:3 2/3 cups unbleached all-purpose flour1 cup sugar1 1/2 teaspoons kosher salt1 1/2 cups (3 sticks) plus 3 tablespoons unsalted butter, cut into 1/2″ cubes, frozenFilling and assembly:1 pound fresh (or frozen, thawed) cranberries (about 4 cups)1 1/2 cups sugar1 teaspoon finely grated orange zest2 tablespoons fresh orange juice1/2 teaspoon instant tapioca (not starch)1/2 vanilla bean, split lengthwise1 large egg, beaten to blendRaw sugarSpecial EquipmentA 3″-diameter cookie cutter or biscuit cutterPreparationFor dough:Step 1Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse cornmeal (no big pieces of butter should remain). With motor running, slowly drizzle 1/2 cup ice water through feed tube. Pulse until dough just begins to come together.Step 2Divide dough in half. Form each half into a ball; flatten into disks. Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature for 15 minutes to soften slightly before rolling out.For filling and assembly:Step 3Combine cranberries, sugar, orange zest and juice, and tapioca in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely. DO AHEAD: Cranberry filling can be made 5 days ahead. Cover and chill.Step 4Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16″ thick. Using cookie cutter, cut out 16 circles.Step 5Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4″ around edges to seal. If desired, use cookie cutter to clean edges. Repeat with remaining dough, egg, and filling.Step 6Divide pies between prepared sheets; chill for 45 minutes. DO AHEAD: Pies can be made 2 hours ahead. Cover; keep chilled.Step 7Preheat oven to 425°F. Working with 1 baking sheet of pies at a time, score dough, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with raw sugar.Step 8Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of pies.See Related Recipes and Cooking Tips23 Hand Pies So You Can Have a Pastry Wherever You GoFrom Edna Lewis’s classic fried apple pies to savory feta-dill pockets, these portable treats are primed for any meal.Our 73 Best Cranberry RecipesCranberry sauce is a classic Thanksgiving side dish, but there’s more than one way to spotlight those tart little orbs (or cans if that’s the way you go) and these recipes for fresh, frozen, and canned cranberries prove it.
Cranberry Hand Pies
