Description
These Cranberry Hand Pies feature a flaky crust filled with tangy-sweet cranberry sauce—a perfect treat for any occasion. Quick to make and delightful to taste!
Ingredients
Scale
- 2 pie dough sheets (10x12 inches each) or 1 double pie crust
- ¾ cup leftover cranberry sauce
- 1 egg, beaten
- 2 tablespoons granulated sugar
Instructions
- Roll out the dough and cut into circles using a cookie cutter.
- Coat the edges of the bottom circles with beaten egg to help seal.
- Spoon cranberry sauce onto the center of each bottom circle.
- Place the top circles over each filled base and press to seal.
- Crimp the edges with a fork and make small slits on top for venting.
- Chill for 15-20 minutes on a parchment-lined baking sheet.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes until golden brown and flaky.
Notes
Dough should be cold for a flaky texture.
Don’t overfill to prevent bursting.
Experiment with flavor additions like orange zest.
Nutrition
- Serving Size: 1 hand pie
- Calories: 200
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg