Cranberry Orange Hand Pies Recipe
Buttery, flaky pastry pockets filled with sweet-tart cranberry-orange filling that burst with bright citrus flavor and jammy fruit in every delectable bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp orange zest</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g fresh cranberries (or frozen, thawed)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">Juice and zest of 1 large orange</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar (for sprinkling)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm (4-inch) round cookie cutter or template</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare the pastry. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Those butter chunks are crucial for creating flaky layers in your pastry!</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Sprinkle the orange zest into the flour mixture and stir to distribute. Then gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. Be careful not to overwork the dough or add too much water, as this can make your pastry tough rather than flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently gather it into a ball. Divide in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. Cold dough is essential for flaky pastry as it keeps the butter from melting too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your cranberry filling. In a medium saucepan, combine the cranberries, sugar, orange juice, and zest. Bring to a simmer over medium heat, stirring occasionally. As the mixture heats, you'll hear the cranberries begin to pop – this is perfect! Cook for about 5-7 minutes until most berries have burst.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth, then stir this slurry into the simmering cranberry mixture. Add the cinnamon and salt, then continue cooking for another 2-3 minutes until the filling has thickened significantly. It should coat the back of a spoon and leave a clear path when you run your finger through it. Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to about 3mm (1/8 inch) thickness. Using your round cutter, cut out as many circles as possible. Re-roll scraps once to cut more circles. Repeat with the second disk of dough. You should have 24 circles total to make 12 hand pies.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place half of the dough circles on the prepared baking sheets, spacing them about 5cm apart. Spoon about 1 tablespoon of cooled filling into the center of each circle, leaving a 1cm border around the edges. Be careful not to overfill or the filling will leak during baking!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the edges of the filled circles with beaten egg, then place the remaining dough circles on top. Press the edges firmly to seal, then use a fork to crimp around the perimeter. Cut a small vent in the top of each pie to allow steam to escape during baking. This prevents your pies from bursting at the seams.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the tops of the pies with the remaining egg wash, then sprinkle with coarse sugar for a beautiful sparkle and added crunch. The egg wash gives the pastry a gorgeous golden sheen while helping the sugar adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Chill the assembled pies in the refrigerator for 15 minutes before baking. This final chill helps set the pastry and ensures the butter doesn't melt too quickly in the oven, resulting in maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 22-25 minutes, or until the pies are golden brown and you can see the filling bubbling through the vent. If some filling escapes during baking, don't worry – it's the sign of a juicy, delicious hand pie!</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The filling will be extremely hot straight from the oven, so resist the temptation to bite in immediately! Enjoy warm or at room temperature. These delightful treats will keep in an airtight container for 2-3 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do my hand pies leak filling during baking?
Hand pies leak when they're overfilled or not properly sealed. Use just 1 tablespoon of filling per pie, leave a 1cm border, firmly press edges together, and crimp with a fork. Make sure to cut a steam vent in the top and chill assembled pies before baking to help prevent leakage.
Can you freeze cranberry hand pies for later baking?
Yes! You can freeze assembled unbaked hand pies for up to 3 months. Arrange them on a baking sheet, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 5-7 minutes to the baking time. The cold pastry creates even flakier results.
How do you achieve perfectly flaky pastry for fruit-filled hand pies?
For flaky hand pie pastry: use very cold butter, handle the dough minimally, leave visible butter pieces in the dough, don't overwork it, chill the dough before rolling, and again before baking. The cold butter creates steam pockets during baking, resulting in those coveted flaky layers.
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