Name: Apple Cranberry Hand Pies Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 2 large apples, peeled, cored, and chopped into 1/2-inch chunks; 3/4 cup cranberries (fresh or frozen); 1/4 cup plus 2 tablespoons sugar; 1/4 cup packed light brown sugar; 1/4 teaspoon salt; 2 teaspoons cornstarch; 3/4 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 2 tablespoons water (for cooking filling); 1 tablespoon water (for cornstarch slurry); 2 homemade pie crusts (approximately 9-inch diameter each); 1 egg (for egg wash); 2 teaspoons water (for egg wash); Coarse or white granulated sugar (for topping, as needed)

Ingredients

2 tablespoons unsalted butter

2 large apples (peeled, cored, and chopped into 1/2-inch chunks)

3/4 cup cranberries (fresh or frozen)

1/4 cup + 2 tablespoons sugar

1/4 cup packed light brown sugar

1/4 teaspoon salt

2 teaspoons cornstarch

3/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

2 homemade pie crusts (click here for recipe)

1 egg (for egg wash)

Coarse or white granulated sugar (for topping, as needed)

Instructions

Step 1: Make the apple cranberry filling by melting the butter in a medium saucepan over medium heat. Add the chopped apples, cranberries, both sugars, salt, and 2 tablespoons of water. Stir well to combine, cover, and cook for 4–6 minutes, stirring occasionally until the fruit just begins to soften.

Step 2: Mix the cornstarch with 1 tablespoon of water in a small dish. Add this mixture to the pan and cook uncovered, stirring until the filling thickens and the fruit is coated in a glossy sauce. Stir in the cinnamon and nutmeg, then remove from heat and let cool completely. The filling can be made ahead and stored in the fridge for up to 2 days.

Step 3: Prepare the egg wash by beating the egg with 2 teaspoons of water in a small bowl. Remove the pie crusts from the fridge and let them sit at room temperature for 15–30 minutes to soften slightly.

Step 4: Preheat the oven to 400°F and line two large baking sheets with parchment paper.

Step 5: For round-shaped pies: Roll each pie crust to just under 1/8 inch thickness. Use a 3½-inch round cutter to cut out circles. Reroll scraps as needed. If the dough gets too soft, chill the cut circles for 30 minutes.

Step 6: Place about 1 heaped tablespoon of filling in the center of each circle. Brush a light coat of egg wash around the edges, top with another circle, and crimp edges firmly with a fork. Repeat for all pies, making sure edges are well sealed.

Step 7: Arrange pies about 1 inch apart on baking sheets. Brush tops with egg wash, cut a small cross on each for steam to escape, and sprinkle with coarse sugar.

Step 8: Bake for 15–20 minutes until the tops are deep golden. Let cool on the baking sheet before serving.

Step 9: For half-moon-shaped pies: Roll crusts slightly less than 1/8 inch thick and cut 4 to 5-inch circles. Chill if soft. Place 1 to 2 tablespoons of filling in the center, brush edges with egg wash, fold over to form half-moons, and crimp edges with a fork.

Step 10: Place on baking sheets about 1 inch apart, brush tops with egg wash, make three slits on top for steam, and sprinkle with coarse sugar.

Step 11: Bake for 14–19 minutes until golden brown. Allow to cool before serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance with the sweet filling.

Make the filling a day in advance to save time and improve flavor melding.

Try adding chopped nuts or a handful of raisins to the filling for extra texture.

For a gluten-free option, use pre-made gluten-free pie crusts.

Brush the pie tops with milk or cream instead of egg wash if preferred.

Storage

Store baked hand pies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in a 350°F oven for 10 minutes to regain crispness. Unbaked pies can be frozen on a baking sheet, then transferred to a freezer bag and baked from frozen while adding a few extra minutes to the baking time.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work perfectly. Just thaw them slightly before cooking, or add them straight to the pan and cook a little longer to soften.

Why do I need to cool the filling before filling the crust?

Warm filling can cause the pie crust to become soggy and difficult to work with. Cooling the filling helps it thicken further and keeps the crust crisp and flaky.