Gingered Cranberry Hand Pies
These Gingered Cranberry Hand Pies pack all the flavors of a holiday dessert into a perfectly portable package. Tart cranberries simmer with orange zest, fresh ginger, and brown sugar for a jammy, aromatic filling tucked inside flaky pie crust. Easy to make, irresistibly festive, and ideal for snacking, gifting, or pretending one hand pie is “just a small bite.”
Yield: 20 hand pies
Calories: 127kcal
Materials
- 3/4 cup light brown sugar
- 1/4 cup water
- 1 Tbsp. cornstarch
- 1 Tbsp. butter
- 1 Tbsp. orange juice
- 1 tsp. orange zest
- 2 tsp. fresh ginger, grated
- 2 1/2 cups cranberries, fresh or frozen
- 2 pie crusts, unbaked and room temperature
- 1 egg, lightly beaten
Instructions
- Preheat oven to 375°. Line two cookie sheets with parchment paper.
- In medium saucepan over medium heat, whisk together brown sugar, water, cornstarch, butter, orange juice, orange zest, and ginger. Add cranberries. Cook and stir until thickened and bubbly (approx. 8 min.). Cool completely.
- Unroll pie crusts and cut out 4-inch circles. Brush edges with beaten egg to help them stick together once filled. Re-roll unused crust as necessary until all the crust is used.
- Spoon a rounded tablespoon of cranberry filling onto half of each circle. Fold unfilled half over filling. Seal edges with tines of a fork and cut 2 - 3 small slits in tops.
- Brush pies with egg wash. Bake for 20 - 24 minutes, or until light golden brown. Cool on wire racks. Serve warm or room temperature. Enjoy!
Nutrition
Calories: 127kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg