Description

Delight in these delicious Apple Cranberry Hand Pies, featuring a buttery, flaky crust filled with a sweet and tangy apple and cranberry filling spiced with cinnamon and nutmeg. Perfect as a handheld dessert or snack, these pies offer the warmth of autumn flavors baked into a convenient individual portion.

Ingredients

Scale

Filling

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)

Pie

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)

Instructions

Make apple cranberry filling: Melt 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 the pan, and cook while stirring occasionally for 4 to 6 minutes until the fruit begins to soften.
Thicken filling: In a small dish, mix the cornstarch with 1 tablespoon water to create a slurry. Add this mixture to the saucepan, stir well, and cook uncovered until the filling thickens and the fruit is coated in a glossy sauce. Stir in ground cinnamon and freshly grated nutmeg. Remove from heat and allow the filling to cool completely to prevent soggy crust.
Prepare egg wash: Beat the egg with 2 teaspoons water using a fork in a small bowl for brushing the crust.
Prepare pie crust: Remove homemade pie crusts from the refrigerator and allow them to sit at room temperature for 15 to 30 minutes until slightly softened and easier to roll.
Preheat oven and prepare baking sheets: Set oven to 400°F (204°C). Line two large baking sheets with parchment paper.
Shape pies – Round method: Roll out each pie dough to just under 1/8 inch thick. Use a 3½-inch round cutter to cut circles. If dough softens too much, refrigerate circles on the baking sheet for 30 minutes. Place a heaping tablespoon of cooled filling in the center of one circle, brush edges with egg wash, top with another circle, and crimp edges with a fork. Ensure edges are sealed tightly to avoid leaks.
Shape pies – Half-moon method: Roll out dough slightly less than 1/8 inch thick. Cut 4 to 5 inch circles. Chill cut circles if dough softens. Place 1 to 2 tablespoons filling in center of each circle, brush edges with egg wash, fold over into half-moon shape, and crimp edges firmly with a fork.
Apply egg wash and sugar topping: Arrange pies about an inch apart on baking sheets. Brush tops with egg wash. For round pies, cut a small cross on top for steam release; for half-moon pies, make three slits. Sprinkle coarse sugar generously on top.
Bake: Bake pies for 15 to 20 minutes (round) or 14 to 19 minutes (half-moon) until tops are deep golden brown. Let pies cool on baking sheets before serving to allow filling to set.

Notes

Make the apple cranberry filling ahead and store in the refrigerator for up to 2 days to enhance flavors and ease assembly.
Do not overfill the pies; excess filling can leak out during baking.
Ensure edges are sealed tightly when crimping to prevent filling from leaking.
Let pies cool before serving to allow filling to thicken and avoid burns.
Use fresh or frozen cranberries interchangeably; adjust sugar if cranberries are particularly tart.
Chill the dough circles if they become too soft to handle properly for better shaping.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple cranberry hand pies, handheld pies, individual pies, fruit hand pies, autumn dessert, easy dessert, homemade hand pies