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Cranberry Hand Pies

Cranberry Hand Pies Recipe
Yields1 Serving
For the Pastry
 2 ½ cups unbleached all-purpose flour
 1 tbsp granulated sugar
 ½ tsp salt
 20 tbsp cold unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
 4-6 tbsp ice cold water
Filling and Assembly
 1 lb fresh cranberries
 1 ½ cups granulated sugar
 2 tbsp orange juice
 1 tsp pure vanilla extract
 ½ tsp corn starch or instant tapioca
 1 egg, beaten
 coarse sanding sugar for topping
For the Crust
1

Pie crust: In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.

2

Form dough into two balls, wrap with plastic and flatten into disks. Refrigerate at least 1 hour to 24 hours before rolling out and baking.

For the filling
3

Combine the cranberries, sugar, orange juice, vanilla and starch in a medium saucepan. Cook over medium heat until the mixture comes to a simmer. Cook another 6 minutes, some cranberries will burst and mixture will start to thicken. Transfer the cranberries to a bowl and cool to room temperature. Sauce will thicken as it cools. DO AHEAD: You can make this filling up to 5 days ahead of when you want to use it.

Assembly
4

Pre-heat the oven to 375 degrees Fahrenheit with the racks in the middle. Line two baking sheets with parchment paper; set aside. Remove the dough from the refrigerator & let it sit out a few minutes until just pliable. On a lightly floured surface, roll out one dough disk into 1/8 inch thickness. Punch out heart or round shapes I used a 4 inch heart cookie cutter.

5

Spoon 1 heaping tablespoon of the cranberry mixture onto the middle of a dough heart. Wet the rim of the disk with some egg wash Place another heart on top. Crimp the edges with a fork or your fingers. Continue with the rest of the dough and filling. Place shapes on 2 cookie sheets. Refrigerate pies for 45 minutes.
You will likely have filling left over, it's great on pancakes or mixed into oatmeal.

6

Remove pastry With a sharp knife, make a X on the top to vent. Brush on egg wash and dust with some sugar.

7

Bake for 30-35 minutes, until the edges are golden brown. Let cool on baking sheets for 5 minutes, transfer to a wire rack and let cool completely.

Ingredients

For the Pastry
 2 ½ cups unbleached all-purpose flour
 1 tbsp granulated sugar
 ½ tsp salt
 20 tbsp cold unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
 4-6 tbsp ice cold water
Filling and Assembly
 1 lb fresh cranberries
 1 ½ cups granulated sugar
 2 tbsp orange juice
 1 tsp pure vanilla extract
 ½ tsp corn starch or instant tapioca
 1 egg, beaten
 coarse sanding sugar for topping

Directions

For the Crust
1

Pie crust: In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.

2

Form dough into two balls, wrap with plastic and flatten into disks. Refrigerate at least 1 hour to 24 hours before rolling out and baking.

For the filling
3

Combine the cranberries, sugar, orange juice, vanilla and starch in a medium saucepan. Cook over medium heat until the mixture comes to a simmer. Cook another 6 minutes, some cranberries will burst and mixture will start to thicken. Transfer the cranberries to a bowl and cool to room temperature. Sauce will thicken as it cools. DO AHEAD: You can make this filling up to 5 days ahead of when you want to use it.

Assembly
4

Pre-heat the oven to 375 degrees Fahrenheit with the racks in the middle. Line two baking sheets with parchment paper; set aside. Remove the dough from the refrigerator & let it sit out a few minutes until just pliable. On a lightly floured surface, roll out one dough disk into 1/8 inch thickness. Punch out heart or round shapes I used a 4 inch heart cookie cutter.

5

Spoon 1 heaping tablespoon of the cranberry mixture onto the middle of a dough heart. Wet the rim of the disk with some egg wash Place another heart on top. Crimp the edges with a fork or your fingers. Continue with the rest of the dough and filling. Place shapes on 2 cookie sheets. Refrigerate pies for 45 minutes.
You will likely have filling left over, it's great on pancakes or mixed into oatmeal.

6

Remove pastry With a sharp knife, make a X on the top to vent. Brush on egg wash and dust with some sugar.

7

Bake for 30-35 minutes, until the edges are golden brown. Let cool on baking sheets for 5 minutes, transfer to a wire rack and let cool completely.

Cranberry Hand Pies

~ Marla Meridith

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