Apple-Cranberry Hand Pies

Apple-Cranberry Hand Pies
Matt Armendariz

Ingredients

For the crust

  • 2 1/2 Cups  all-purpose flour
  • 1/2 Teaspoon  salt
  • 1 Cup  cold unsalted butter, cut into pieces
  •   5-6 tablespoons ice water

For the filling

  • 2 Cups  diced peeled Gala apples (2 large apples)
  • 3/4 Cups  halved frozen cranberries**
  • 1 Tablespoon  lemon juice
  • 1/4 Cup  packed light brown sugar
  • 1 1/2 Teaspoon  all-purpose flour
  • 1/4 Teaspoon  cinnamon
  • 1/8 Teaspoon  salt

For the pie

  •   Cooking spray (optional)
  •   All-purpose flour, for rolling the dough
  • large egg white
  • 1 Tablespoon  water
  •   Sparkling or granulated white sugar

We rarely visited fast-food places when I was a kid. On the occasion that we did, I'd beg Mom to buy me a hot apple hand pie for dessert. Once in a great while, Mom succumbed to my begging, and it felt like a real treat when she did. I loved how I could just hold it in my hand and nibble around the edges, saving the filling (the best part) for last. These hand pies are reminiscent of the fast-food variety, but they're infinitely more delicious and satisfying to make at home.

Directions

For the crust

In a large bowl, whisk together the flour and salt. Cut in the cold butter until a crumb mixture forms.* Drizzle in 5 tablespoons of the water and mix until the dough comes together. Add an additional tablespoon of water, if needed. Gather the dough into a ball and wrap it with plastic wrap. Chill the dough for 1 hour before rolling.

For the filling

In a large bowl, toss the apples and cranberries with the lemon juice. In a small bowl, mix the sugar, flour, cinnamon, and salt. Add the sugar mixture to the fruit mixture and toss to combine.

For the pie

To assemble the hand pies, line a large baking sheet with parchment paper or Silpat mats, or spray with cooking spray.

Remove the dough from the refrigerator. Lightly dust a work surface with flour. Roll out the dough to ¼-inch thickness. Cut the dough using a 5-inch round cutter, gently rerolling the dough scraps as needed.***

Scoop 2-3 tablespoons of the filling mixture onto one side of each round. Rub a little bit of water around the edge of each round, then fold the rounds over so the edges meet and use a fork to seal the edges.

Transfer the hand pies to the baking sheet, leaving 1 ½ inches between each pie. Beat the egg white and water together in a bowl to make an egg wash. Use a knife to cut 3 slits into the top of each pie, brush with the egg wash, and sprinkle with sugar. Chill for 30 minutes.

Preheat the oven to 375 degrees.

Bake the pies until they are golden brown throughout, for 30-35 minutes. Let the pies cool for 10 minutes on the baking sheet and then transfer them to a wire rack to cool completely. The pies may be made up to 1 day ahead.

Notes

*Note: How to cut the butter into the flour: The easiest way to do this is in a food processor. Add the flour, salt, and butter to the food processor and process a few times until a crumb-like mixture forms. Alternately, use either 2 knives or a pastry blender to cut the butter into the flour until you create a crumb-like mixture.

**Note: Frozen cranberries are much easier to cut in half than fresh cranberries.

***Note: No need to scour the Internet to find a 5-inch round cutter. Check out your plastic bowls and find one with a 5-inch diameter. Use the top of the bowl to "cut" your hand pies.

Nutrition

Calories per serving:

265 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

13%

Servings:

12
  • Fat 188g 289%
  • Carbs 342g 114%
  • Saturated 117g 586%
  • Fiber 19g 75%
  • Trans 7g
  • Sugars 84g
  • Monounsaturated 48g
  • Polyunsaturated 8g
  • Protein 39g 79%
  • Cholesterol 488mg 163%
  • Sodium 1,563mg 65%
  • Calcium 183mg 18%
  • Magnesium 102mg 26%
  • Potassium 875mg 25%
  • Iron 16mg 87%
  • Zinc 3mg 18%
  • Phosphorus 443mg 63%
  • Vitamin A 1,563µg 174%
  • Vitamin C 28mg 47%
  • Thiamin (B1) 3mg 170%
  • Riboflavin (B2) 2mg 110%
  • Niacin (B3) 19mg 96%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 599µg 150%
  • Vitamin B12 0µg 7%
  • Vitamin D 3µg 1%
  • Vitamin E 7mg 37%
  • Vitamin K 27µg 33%
Have a question about nutritional data? Let us know.
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