Cranberry-Apple Hand Pies

cranberry apple hand pies
Brian Woodcock

End your meal or holiday get-together on a sweet note with this deliciously down-home dessert.

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Yields: 16 servings
Total Time: 0 hours 40 mins
Ingredients
3/4 tsp.

ground cinnamon

1/2 c.

apricot jam

1 tsp.

pure vanilla extract

2

Granny Smith apples, peeled, cored, and chopped into 1/4-inch pieces

2/3 c.

fresh or frozen cranberries, thawed if frozen, chopped

1/2 c.

granulated sugar, more for sprinkling

all-purpose flour, for work surface

1

large egg, beaten

Directions

1. Make pie dough as instructed, whisking cinnamon in with flour mixture.

2. Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper. Whisk together jam and vanilla in a bowl. Add apples, cranberries, and sugar and toss to combine.

3. On a lightly floured work surface, roll dough into 2 13- by 21-inch rectangles. Trim rough edges. Cut 1 piece into 16 2 1/2- by 4 1/2-inch rectangles. Place on prepared baking sheets. Top with apple mixture (about 3 tablespoons each), leaving a 1/2-inch border all around. Lightly brush borders with beaten egg.

4. Cut remaining dough into 16 3- by 5-inch rectangles. Place on top of apple mixture. Press edges with a fork to seal and cut a few small slits in the top of each. Brush tops with remaining egg and sprinkle with sugar. Bake, until golden brown, 15 to 17 minutes.

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