Cranberry, Apple, Ginger Hand Pies
These Cranberry, Apple, Ginger Hand Pies are the perfect size and a wonderful dessert. Flakey, buttery, pastry dough filled with Cranberries, Honey Crisp Apples and fresh Ginger.
Prep Time2 hrs
Cook Time17 mins
Total Time2 hrs 17 mins
Servings: 8 servings
- 3 2/3 cups unbleached all-purpose flour
- 1 cup sugar
- 1 1/2 tsp kosher salt
- 1 1/2 cups plus 3 tbsp unsalted butter cut into 1/2-inch cubes, frozen
- 1/2 cup ice cold water
- 1 large egg beaten
- Raw sugar
- 3 cups cranberries
- 1 large Honey Crisp Apple diced
- 1 tbsp fresh ground ginger
- 1 1/2 cups sugar
- 2 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
Preheat oven to 425°
Pulse the flour, sugar, and salt in a food processor to combine.
Add butter; pulse until mixture resembles coarse cornmeal. With motor running, slowly drizzle 1/2 cup ice cold water through feed tube. Pulse until dough just begins to come together.
Divide dough in half. Form each half into a ball; flatten into disks.
Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD Dough can be made 2 days ahead. Keep chilled.
Let stand at room temperature for 15-20 minutes to soften slightly before rolling out, depends upon how thick your disk is when refrigerated.
Combine cranberries, apples, ginger, sugar, lemon zest and juice in a medium saucepan. Cook over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 5-6 minutes. Some of the cranberries will burst, try to keep it a little chunky for a more rustic filling.
Let cool completely. DO AHEAD Cranberry Apple filling can be made 5 days ahead. Cover and chill.
Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16-inch thick. Using cookie cutter, cut out 16 circles.
Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4-inch around edges to seal. Repeat with remaining dough, egg, and filling.
Divide pies between baking sheets; chill for 45 minutes.
Score pie dough tops, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with raw sugar.
Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool completely on wire rack.
Calories: 794kcal | Carbohydrates: 114g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 111mg | Sodium: 751mg | Potassium: 135mg | Fiber: 3g | Sugar: 66g | Vitamin A: 22.6% | Vitamin C: 9.9% | Calcium: 2.6% | Iron: 16%