Cranberry Hand Pies

Ingredients

Dough

2/3 cups unbleached all-purpose flour

cup sugar

1/2 teaspoons kosher salt

1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Filling and assembly

pound fresh (or frozen, thawed) cranberries (about 4 cups)

1/2 cups sugar

teaspoon finely grated orange zest

tablespoon fresh orange juice

/2 teaspoon instant tapioca (not starch)

/2 vanilla bean, split lengthwise

large egg, beaten to blend

Raw sugar

Preparation

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.
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-inch 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-inch 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°. 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.

Nutrition Per Serving

16 pies

1 pie contains: Calories (kcal) 350 Fat (g) 19 Saturated Fat (g) 12 Cholesterol (mg) 65 Carbohydrates (g) 46 Dietary Fiber (g) 2 Total Sugars (g) 25 Protein (g) 3 Sodium (mg) 180

IngredientsDough32/3 cups unbleached all-purpose flour1cup sugar11/2 teaspoons kosher salt11/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozenFilling and assembly1pound fresh (or frozen, thawed) cranberries (about 4 cups)11/2 cups sugar1teaspoon finely grated orange zest2tablespoon fresh orange juice1/2 teaspoon instant tapioca (not starch)1/2 vanilla bean, split lengthwise1large egg, beaten to blendRaw sugarPreparationDoughStep 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.Filling and assemblyStep 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-inch 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-inch 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°. 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.Nutrition Per Serving16 pies 1 pie contains: Calories (kcal) 350 Fat (g) 19 Saturated Fat (g) 12 Cholesterol (mg) 65 Carbohydrates (g) 46 Dietary Fiber (g) 2 Total Sugars (g) 25 Protein (g) 3 Sodium (mg) 180

Cranberry Hand Pies