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

4.7

( By Tracy )

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

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