Apple and Cranberry Hand Pies PT35M https://img4.recipesrun.com/201907/2019/1021/0e/e/283248/300x200x50.jpg 16 servings Ingredients: 1/4 tsp. ground cinnamon 3 1/2 inches apple cookie cutters 1 large egg, beaten 4 refrigerated rolled pie crusts 1/4 cup granulated sugar 1/3 cup cranberries, thawed if frozen 1 apple, peeled, cored 1/2 tsp. pure vanilla extract 1/4 cup apricot jam

Apple and Cranberry Hand Pies

By Tracy

16 Person
35 Minutes
240 Calories
If you love pie (particularly pie crust), and you’ve never had a hand pie, then you’re really missing out! At first, I thought hand pies were synonymous with turnovers, but hand pies are a completely unique treat. They’re actually portable, mini-pies with a perfect crust/filling ratio. Each bite is perfectly balanced because there’s a nice thick bit of crust for every single morsel of filling.

Ingredients

  • 1/4 tsp. ground cinnamon

  • 3 1/2 inches apple cookie cutters

  • 1 large egg, beaten

  • 4 refrigerated rolled pie crusts

  • 1/4 cup granulated sugar

  • 1/3 cup cranberries, thawed if frozen

  • 1 apple, peeled, cored

  • 1/2 tsp. pure vanilla extract

  • 1/4 cup apricot jam

Method

  • 01
    Heat oven to 425°F. In a large bowl, whisk together jam and vanilla. Add apple and cranberries, sprinkle with sugar and cinnamon, and toss to combine.
  • 02
    Working between two pieces of parchment paper, roll each crust to 1/8-in. thick. Using a 3 1/2-in. apple-shaped cookie cutter, cut out 8 apples from each pie crust. Place half the cutouts on two parchment-lined baking sheets.
  • 03
    Divide apple mixture among cutouts on the prepared sheets (about 2 heaping Tbsp each), placing directly in the center of each cutout. Lightly brush borders with beaten egg.
  • 04
    If desired, using a small knife, cut small slits or shapes in remaining cutouts. Sandwich filling with scored apple cutouts and press the edges to seal. Brush tops of hand pies with remaining egg, sprinkle with sugar, and bake until golden brown, 12 to 15 minutes.

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Apple and Cranberry Hand Pies

If you love pie (particularly pie crust), and you’ve never had a hand pie, then you’re really missing out! At first, I thought hand pies were synonymous with turnovers, but hand pies are a completely unique treat. They’re actually portable, mini-pies with a perfect crust/filling ratio. Each bite is perfectly balanced because there’s a nice thick bit of crust for every single morsel of filling.
01 Information
  • Grade medium
  • Serving 16 servings
  • Calorie 240 Kcal
  • Prep Time 20 Mins
  • Cook Time 15 Mins
  • Total Time 35 Mins
02 Ingredients
1/4 tsp. ground cinnamon
3 1/2 inches apple cookie cutters
1 large egg, beaten
4 refrigerated rolled pie crusts
1/4 cup granulated sugar
1/3 cup cranberries, thawed if frozen
1 apple, peeled, cored
1/2 tsp. pure vanilla extract
1/4 cup apricot jam
03 Method
Step 1
Heat oven to 425°F. In a large bowl, whisk together jam and vanilla. Add apple and cranberries, sprinkle with sugar and cinnamon, and toss to combine.
Step 2
Working between two pieces of parchment paper, roll each crust to 1/8-in. thick. Using a 3 1/2-in. apple-shaped cookie cutter, cut out 8 apples from each pie crust. Place half the cutouts on two parchment-lined baking sheets.
Step 3
Divide apple mixture among cutouts on the prepared sheets (about 2 heaping Tbsp each), placing directly in the center of each cutout. Lightly brush borders with beaten egg.
Step 4
If desired, using a small knife, cut small slits or shapes in remaining cutouts. Sandwich filling with scored apple cutouts and press the edges to seal. Brush tops of hand pies with remaining egg, sprinkle with sugar, and bake until golden brown, 12 to 15 minutes.
04 Author
Tracy Tracy
109 Recipes
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