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Easy Flaky Cranberry Orange Hand Pies

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These hand pies feature a tender, flaky crust filled with a bright, tart cranberry-orange filling, perfect for holiday baking and festive gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 1 cup (227 g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • ½ teaspoon salt
  • 6–8 tablespoons ice water
  • 1 ½ cups (about 150 g) fresh or frozen cranberries, rinsed and drained
  • ¾ cup (150 g) granulated sugar (for filling)
  • 2 teaspoons fresh orange zest
  • 2 tablespoons fresh orange juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract (optional)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

  1. In a large bowl, combine 2 ½ cups sifted all-purpose flour, 2 tablespoons sugar, and ½ teaspoon salt. Add 1 cup cold, cubed unsalted butter. Use a pastry cutter or food processor to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  2. Gradually sprinkle 6-8 tablespoons ice water over the flour mixture, tossing gently with a fork after each addition. Stop once the dough just starts to come together when pressed. Form the dough into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
  3. In a medium bowl, toss 1 ½ cups cranberries with ¾ cup sugar, 2 teaspoons fresh orange zest, 2 tablespoons orange juice, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract if using. Stir until well combined and let sit while dough chills.
  4. On a lightly floured surface, roll each dough disc into a 12-inch circle about 1/8 inch thick. Cut out circles roughly 4-5 inches wide using a cookie cutter or knife. Gather scraps, re-roll, and cut more circles to yield 12-14 hand pies.
  5. Place a heaping tablespoon of cranberry-orange filling in the center of each dough circle. Brush edges with water, fold dough over to form a half-moon, and press edges firmly with a fork to seal. Transfer to a parchment-lined baking sheet.
  6. Brush tops of each pie with beaten egg. Optionally, sprinkle coarse sugar on top.
  7. Preheat oven to 375°F (190°C). Bake hand pies for 25-30 minutes or until golden brown and bubbly. Watch closely during last 5 minutes to prevent overbrowning.
  8. Let pies cool on a wire rack for at least 15 minutes before serving.

Notes

Keep butter ice cold to ensure a flaky crust. Chill dough discs before rolling. Seal edges firmly with a fork to prevent filling leaks. Watch oven closely near end of baking to avoid burning. Egg wash gives a golden finish. For gluten-free, substitute flour with gluten-free blend and use dairy-free margarine if needed. Variations include adding spices like ginger or nutmeg, or swapping cranberries for seasonal fruits.

Nutrition

Keywords: cranberry hand pies, orange hand pies, holiday baking, flaky crust, cranberry orange dessert, hand pies recipe, festive treats

Find it online: https://leilameals.com/easy-flaky-cranberry-orange-hand-pies-recipe-perfect-for-holiday-baking/