CRANBERRY HAND PIES
Provided by Cynthia Wong
Categories Dessert Bake Thanksgiving Vegetarian Kid-Friendly Cranberry Fall Orange Juice Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 servings
Number Of Ingredients 16
Steps:
- For dough:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse cornmeal (no big pieces of butter should remain). With motor running, slowly drizzle 1/2 cup ice 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 minutes to soften slightly before rolling out.
- For filling and assembly:
- Combine cranberries, sugar, orange zest and juice, and tapioca in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely. DO AHEAD: Cranberry 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" 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" around edges to seal. If desired, use cookie cutter to clean edges. Repeat with remaining dough, egg, and filling.
- Divide pies between prepared sheets; chill for 45 minutes. DO AHEAD: Pies can be made 2 hours ahead. Cover; keep chilled.
- Preheat oven to 425°F. Working with 1 baking sheet of pies at a time, score dough, 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 on baking sheet for 5 minutes; transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of pies.
CRANBERRY-QUINCE HAND PIES
Floral quinces and tart cranberries make a lovely deep pink filling for these little pies. You can freeze them for 3 days before baking; if you do, wait until you are ready to bake them to brush the tops and sprinkle with sugar, and give them a few extra minutes in the oven.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 hand pies
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat until it starts to brown. Add the quinces and cook, stirring occasionally, until browned in spots, about 3 minutes. Add the cranberries, granulated sugar and 1/4 cup water, bring to a simmer and cook, stirring occasionally, until the liquid is syrupy, the quinces are tender and the cranberries start to burst (or you can pop them), 4 to 5 minutes more. Stir in the salt. Transfer the mixture to a metal bowl and refrigerate until cool, about 15 minutes.
- Dice the remaining 2 tablespoons butter into bits and fold it into the fruit. Cut the pie crusts into twelve 4-inch rounds. (You'll have to reroll the scraps from each crust to get enough.)
- Fill a small bowl with water. Brush the edge of one of the pastry rounds with water. Spoon 1 heaping tablespoon (about 1 1/4 ounces) filling into the center. Fold the dough over the filling, seal by pressing the edges with a fork and place on the prepared baking sheet. Repeat with the remaining dough and filling, leaving a few inches between the pies. Brush the tops with a little water and sprinkle with some of the raw sugar. Use a paring knife to cut two little vents in the tops of the pies.
- Bake until the crust is golden brown and the filling is bubbling, about 24 minutes, rotating the pan after 12 minutes. Place the pan on a rack and let the pies cool for 5 minutes before serving. They can also be served at room temperature.
STRAWBERRY HAND PIES
Easy to make when you use pre-made crust, but fill them with your homemade pie filling for that classic strawberry pie flavor.
Provided by lutzflcat
Categories Mini Pies
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine strawberries, sugar, cornstarch, and vanilla extract in a bowl; set aside and let the strawberries macerate.
- Lay the 2 pie crusts on a large floured work surface. Roll the crusts out to about 12 inches, and using a knife or pizza cutter, cut 4 sides of the circles to form 2 squares. Cut each square into three equal rectangles so you have a total of 6 rectangles. Using a slotted spoon, place 2 tablespoons of the strawberry mixture on one half of the long ends of the rectangle, but don't spread all the way to the edge.
- Brush beaten egg around the sides of the strips, and then fold the dry end over the strawberry mixture end. Using a fork, gently press the edges together to seal really well, and cut a couple slits in the top of each pie to allow steam to escape.
- Brush the tops of the hand pies with the remaining egg and set hand pies onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove the pies to a wire rack to cool and dust with confectioners' sugar, if using. Serve warm or at room temperature.
Nutrition Facts : Calories 464 calories, Carbohydrate 38.8 g, Cholesterol 384.3 mg, Fat 27.3 g, Fiber 0.8 g, Protein 15.3 g, SaturatedFat 10.5 g, Sodium 387.3 mg
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CRANBERRY HAND PIES RECIPE | BON APPéTIT
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- Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse cornmeal (no big pieces of butter should remain). With motor running, slowly drizzle 1/2 cup ice 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 minutes to soften slightly before rolling out.
- Combine cranberries, sugar, orange zest and juice, and tapioca in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely. DO AHEAD Cranberry 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.
CRANBERRY PIE: CRANBERRY SAUCE HAND PIES - KITCHEN …
From kitchenconfidante.com
5/5 (1)Total Time 2 hrs 20 minsCategory DessertCalories 308 per serving
- In a medium bowl, stir the flour, salt and sugar together with a fork or a whisk. Using your fingers, two forks or a pastry cutter, begin to work the butter into the dough until you have coarse crumbs. Stir in the water a tablespoon at a time, using a fork to incorporate it into the dough, checking it with your fingers by pinching the dough together. You can also do this with a food processor, if you wish. Do not over-work the dough – you want to be able to see bits of butter within the dough, and it will still be rather shaggy and loose. Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball, but be careful not to overwork the dough. When the mixture pulls together into a ball, wrap the dough in a piece of plastic wrap, form it into a disk, and refrigerate for at least an hour or overnight.
- Taste your cranberry sauce -- if it is on the tart side, consider adding a tablespoon of sugar (less or more, to taste). I like to stir in xantham gum to ensure the sauce is thick enough to bake -- you can leave this out if you like.
- On a lightly floured surface, prepare to roll out the dough. Lightly sprinkle the dough with flour, and use a rolling pin to roll the dough into a large round about 1/4-inch thick. Use a 3-inch round cutter to cut out the dough. Gather the scraps of dough and re-roll to cut more rounds. You should have about 12 rounds, with additional dough to cute out accent dough, if you wish. Place 6 rounds on a parchment paper lined baking sheet.
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- Pulse salt and 2 cups (250 g) flour in a food processor to combine. Remove butter from freezer and add to processor. Pulse until mixture is crumbly and butter is about pea-size, 30–35 quick pulses. Drizzle in buttermilk, then pulse until a rough ball forms (it will be crumbly). Be careful not to overwork dough.
- Turn dough out onto a lightly floured surface and press into a disk. Wrap in plastic and chill at least 1 hour.
- Do ahead: Dough can be made 1 day ahead. Keep chilled, or freeze up to 3 months. Thaw overnight in refrigerator before using.
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