Berry and Bright Cranberry Hand Pies

I hope your holidays are Berry and Bright so far! I’m back at it again with my favorite mini hand pies, only this time they are perfect for the holidays. This recipe has a citrus cranberry filling that will just knock your socks off, but you better put ’em back on fast because baby it’s cold outside! These cranberry hand pies are the perfect holiday party treat because no plates means less mess. I should also mention that they are just delicious and berry cute! My “berry cute” blueberry version of this hand pie recipe was actually featured on Lauren Conrad’s Friday Favorites. These make a great gift during the holidays because who doesn’t love getting a delicious treat? If you want some other gift ideas head on over to my gift guide for the homebody, these would make a great addition to something off that list!

Berry and Bright Cranberry Hand Pies Recipe

Ingredients:

for the crust:

• 1 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 to 5 tablespoons cold water

for the filling:

• 4 cups fresh cranberries
• 1 Tbs unsalted butter
• 1 Tbs All Purpose flour
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 teaspoon finely grated orange zest
• 1 tablespoon fresh orange juice
• 1 teaspoon vanilla
• 1 egg
• Sanding sugar

Instructions:

-In a medium bowl stir together flour and salt. With a pastry blender cut in shortening until pea sized.

-Sprinkle water in one tablespoon at a time tossing with fork. Mix till all flour is moistened.

-Form into a ball and roll out on floured surface. Turn and flour dough a few times then roll out until you reach desired thickness. Use a circle cookie cutter to cut out about 24 circles. Place half dough circles on parchment paper.

-Combine cranberries, butter, flour, sugar, salt, orange zest and juice in a medium saucepan. 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. Add in vanilla.

-Brush edges of half the circles with beaten egg. Place 1 tablespoon filling in center of each egg-washed circle. Top with remaining circles. Using a fork, crimp around the edges to seal. If desired, use a cookie stamp to personalize. Repeat with remaining dough, egg, and filling.

-Divide pies between prepared baking sheets. Refrigerate for 30 minutes.

-Preheat oven to 425°F. Bake pies until crust is golden brown and filling starts to bubble out, 16-20 minutes. Let cool then enjoy.

SHOP THIS POST: