Don't be fooled by the fruit - this hand pie is most definitely a side dish, not a dessert. Simmered with a variety of seasonal spices and little sugar, the cranberries turn out warm and tart - like cranberry sauce meets mulled wine inside a flaky pie dough crust. The filling can be made up to 4 days ahead; then assemble and bake the pies up to the day before your feast.
Recipe courtesy of Cooking Channel
Mulled-Cranberry Hand Pies
Total:
2 hr 20 min
Active:
5 min
Yield:
8 hand pies
Level:
Easy
Total:
2 hr 20 min
Active:
5 min
Yield:
8 hand pies
Level:
Easy

Ingredients

  • One 8-ounce bag whole cranberries
  • 3/4 cup packed light brown sugar
  • 2 tablespoons orange juice and zest of 1 orange
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Large pinch ground cloves
  • Pinch of kosher salt
  • 1 package refrigerated pie dough (two 9-inch rounds)
  • All-purpose flour, for dusting
  • 1 large egg, beaten
  • 1 tablespoon turbinado sugar

Directions

Combine the cranberries, brown sugar, orange juice and zest, cinnamon, ginger, cloves and salt in a small saucepan. Bring to a simmer over medium heat, and cook, stirring occasionally, until the cranberries have burst and the sauce has thickened, 10 to 15 minutes. Let cool completely. (The sauce can be made and refrigerated up to 4 days in advance.) 

Meanwhile, line a baking sheet with parchment. Place the pie dough rounds on the counter, and let soften for 15 to 20 minutes. Cover 1 round of dough with a kitchen towel. Unfold the other on a lightly floured surface, and cut into quarters with a sharp knife. Cover 3 of the quarters with a kitchen towel. Brush the borders of the remaining quarter with the beaten egg. Place 2 tablespoons of cranberry sauce just off center on the dough, toward one of the cut sides. Fold the dough over the filling, and gently pick the dough up in your hand with the filling at the bottom. Leaving a 1/2-inch border, quickly press the dough together with your fingers, pressing out any air and making sure the filling is sealed in. Place the pie on a flat surface, and seal the edges with a fork. Brush the top with beaten egg, and sprinkle with some turbinado sugar. Cut 3 slits in the top of the pie to allow steam to escape, and carefully transfer the pie to the prepared baking sheet. Repeat with the remaining dough. Chill the assembled pies in the refrigerator for 30 minutes. 

Meanwhile, preheat the oven to 425 degrees F. Bake, rotating once, until golden brown and bubbling, 16 to 18 minutes. Let cool completely on a wire rack before serving. Copyright 2014 Cooking Channel, LLC. All rights reserved.

Categories:

IDEAS YOU'LL LOVE

Fried Apple Hand Pies

Recipe courtesy of Jill Novatt

Sour Cherry Hand Pies

Recipe courtesy of Heather Earnhardt

Gumbo Hand Pies

Recipe courtesy of Matt Armendariz

Michigan Pasty (Meat Hand Pie)

Recipe courtesy of Santos Loo

Apple and Blueberry Hand Pies

Recipe courtesy of Michael Chiarello

Sugar Bakeshop's Apple Green Chile Hand Pie

Recipe courtesy of Sugar Bakeshop

Minted Pea and Potato Hand Pies

Recipe courtesy of Lisa Ludwinski

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here