These Apple Cranberry Hand Pies are the perfect handheld treat — no need to slice a whole apple and cranberry pie. They're filled with a delicious spiced apple cranberry filling and wrapped in a flaky homemade pie crust. Shape them into half moons or circles!
Delicious Apple Cranberry Hand Pies
Whether you call them pocket pies, mini pies, or handheld pies, these are small, portable, single-serving versions of a classic apple cranberry pie. They’re perfect for entertaining and make a beautiful individual dessert for Thanksgiving or the holidays. They’re very similar to my apple hand pies, but with the addition of tart, juicy cranberries.
My favorite part? The apple and cranberry pie filling is perfectly spiced with ground cinnamon and freshly grated nutmeg. When I first tested the recipe, I simply added cranberries to the apple pie filling, but it lacked depth. Once I used a combination of brown sugar and white sugar, the filling became rich, flavorful, and absolutely delicious.
Got leftover apple cranberry pie filling? It's delicious with oatmeal, yogurt, vanilla ice cream, or simply slathered on your morning toast.
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Notes on key ingredients
- Pie Crust – I love using my favorite homemade all-butter pie crust recipe for that rich, unbeatable flavor. It’s sturdy enough to hold the juicy fruit filling without getting soggy. If you’re using store-bought crust, you’ll need one package containing two sheets.
- Apples – For all apple recipes, it’s best to use fresh apples that hold their shape when cooked instead of turning mushy. I recommend Pink Lady, Honeycrisp, Jazz, Fuji, or Gala varieties.
- Cranberries – Both fresh and frozen cranberries work well in this recipe.
- Sugars – I first tried this recipe with only white sugar so the apple and cranberry flavors could shine, but adding brown sugar brings more depth and a subtle caramel note that elevates the filling from good to absolutely scrumptious.
- Spices – Ground cinnamon and nutmeg give all the cozy fall vibes. I highly recommend grating the nutmeg fresh, as it’s much more aromatic than pre-ground spice.
- Cornstarch – This thickens the apple and cranberry juices, preventing the filling from soaking into the pie crust.
How to make apple cranberry pie filling?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Shape and Bake Apple Cranberry Hand Pies
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To Make Half-Moon Hand Pies
- Roll the pie crust on a lightly floured surface to just under ⅛-inch thickness.
- Use a 3½-inch round cutter to cut out circles. Gather and reroll the scraps to cut additional circles.
- Place 1 to 2 tablespoons of pie filling in the center of each dough circle. Brush a light coating of egg wash around the edges.
- Fold the dough over to form a half-moon shape and use a fork to firmly crimp the edges closed. Repeat with the remaining circles.
- Arrange the hand pies on a prepared baking sheet, leaving about 1 inch of space between them. Brush the tops with egg wash, make three small slits on each pie, and sprinkle with coarse sugar.
- Bake according to your recipe instructions until golden and cooked through.
👩🍳 For step-by-step photos on shaping the half-moon hand pies, see the apple hand pies recipe.
Tips for Success
- Packaged Pie Crust: If using store-bought pie crust, you’ll need one package containing two sheets for this apple cranberry mini pie recipe.
- Let the Filling Cool: The homemade apple and cranberry pie filling can be made ahead and stored in the refrigerator for up to 2 days.
- Keep Them Cold: Store the shaped hand pies in the fridge until ready to bake each batch.
- Serving Suggestion: These pocket pies are delicious on their own, or served with vanilla ice cream or a dollop of whipped cream.
- Roll Out Evenly: Roll the pie crust to an even thickness. Uneven dough can tear or allow filling to escape during baking.
- Don’t Overfill: Overfilling is a common cause of leakage. Leave some space around the edges to seal the pies properly.
- Seal the Edges: Use a fork or your fingers along with an egg wash to press the edges firmly together. This creates a tight seal, preventing filling from escaping.
- Create Slits for Steam: Cut small slits in the top of each hand pie to let steam escape during baking or air frying. This prevents pressure from building up inside and keeps the filling from spilling out.
More Favorite Pie Recipes
Apple Cranberry Hand Pies
These Apple Cranberry Hand Pies are the perfect handheld treat — no need to slice a whole apple and cranberry pie. They're filled with a delicious spiced apple cranberry filling and wrapped in a flaky homemade pie crust. Shape them into half moons or circles! 👉 If you like more filling than crust, shape the pies as half-moons. If you prefer more crust than filling, stick with the round circle shape.
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Servings: 12 to 14 pies
Calories: 211kcal
Ingredients
Apple Cranberry Pie Filling
- 2 tablespoons unsalted butter
- 2 large apples peel, core & chop into ½-inch chunks
- ¾ cup cranberries fresh or frozen
- ¼ cup + 2 tablespoons sugar
- ¼ cup packed light brown sugar
- ¼ teaspoon salt
- 2 teaspoons cornstarch
- ¾ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
Additional ingredients
- 2 homemade pie crusts (click link for recipe)
- 1 egg (for egg wash)
- coarse or white granulated sugar (for topping, as needed)
Instructions
Make apple cranberry filling
- Cook. Melt the butter in a medium saucepan over medium heat. Add the chopped apples, cranberries, both sugars, salt, and 2 tablespoons of water, then stir well to combine. Cover and cook, stirring occasionally, for 4–6 minutes, or until the fruit is just beginning to soften.
- Finish. In a small dish, mix the cornstarch with 1 tablespoon of water. Add this mixture to the pan while stirring, and continue cooking, uncovered, until the filling thickens and the fruit is coated in a glossy sauce. Stir in the ground cinnamon and nutmeg. Remove from heat.
- Cool. Let the apple cranberry pie filling cool completely before using it — if it's warm, it can make the pie crust soggy. I recommend making the filling ahead of time and storing it in the fridge for up to 2 days.
Prep
- Egg wash. Using a fork, beat the egg along with 2 teaspoons of water in a small bowl.
- Thaw pie crust. Remove it from the fridge and let it sit on the counter for 15–30 minutes, or until it softens slightly and is easier to roll.
- Oven. Preheat oven to 400°F. Line two large baking sheets with parchment paper.
- 👉 If you like more filling than crust, shape the pies as half-moons. If you prefer more crust than filling, stick with the round circle shape.
To make round shapes
- Roll crust. Roll out each pie dough to slightly less than ⅛ inch thick. Use a 3½-inch round cutter to cut out circles, then gather and reroll the scraps to cut more circles. If the dough becomes too soft, place the cut circles on the baking sheet and refrigerate them for about 30 minutes before continuing.
- Fill and shape. Place about 1 heaped tablespoon of the pie filling on the centre of one circle. (Don't overfill, it will leak out when baking). Brush a light coating of egg wash around the edges. Place another cut circle on top and use a fork to crimp the edges firmly together. Repeat the process to make the remaining hand pies. 👉 Make sure the edges are sealed tightly; otherwise, the juices can leak out during baking.
- Egg wash. Place the hand pies in the prepared baking sheets, about one inch apart. Brush the tops with egg wash. Using the tip of a small knife, cut a cross on the top of the pie for the steam to escape. Sprinkle coarse sugar on top.
- Bake. Bake for 15 to 20 minutes or until the tops are deep golden in color. Allow to cool on the baking sheet before serving.
To make half-moon shapes
- Roll crust. Roll out each pie dough to slightly less than ⅛ inch thick. Use a 4 to 5 inch round cutter to cut out circles, then gather and reroll the scraps to cut additional circles. If the dough becomes too soft, place the cut circles on a baking sheet and refrigerate them for about 30 minutes before continuing.
- Fill and shape. Place 1 to 2 tablespoons of pie filling in the center of each dough circle. Brush a light coating of egg wash around the edges, then fold the dough over to form a half-moon shape. Use a fork to firmly crimp the edges closed. Repeat with the remaining dough circles.
- Egg wash. Place the hand pies in the prepared baking sheets, about one inch apart. Brush the tops with egg wash. Make three slits on the top of the pie. Sprinkle coarse sugar on top.
- Bake. Bake for 14 to 19 minutes or until the tops are deep golden in color. Allow to cool on the baking sheet before serving.
Notes
Packaged Pie Crust: If using store-bought pie crust, you’ll need one package containing two sheets for this recipe.
Keep Them Cold: Store the shaped hand pies in the fridge until ready to bake each batch.
Serving Suggestion: These pocket pies are delicious on their own, or served with vanilla ice cream or a dollop of whipped cream.
Roll Out Evenly: Roll the pie crust to an even thickness. Uneven dough can tear or allow filling to escape during baking.
Don’t Overfill: Overfilling is a common cause of leakage. Leave some space around the edges to seal the pies properly.
Seal the Edges: Use a fork or your fingers along with an egg wash to press the edges firmly together. This creates a tight seal, preventing filling from escaping.
Nutrition
Serving: 1pie | Calories: 211kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 187mg | Potassium: 92mg | Fiber: 2g | Sugar: 10g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Watch How To Make It
Storage instructions
Before storing, allow the individual apple cranberry pies to cool to room temperature to prevent condensation so your pie dough will stay crisp.
- Fridge: Store the mini pies in the refrigerator if you intend to eat them within a few days. They can stay fresh for about 3-4 days.
- Freezer: Apple and cranberry hand pies are great to be stored in the freezer. Place them airtight container or zip lock bag and store them for up to 2 months. Leave them at room temperature for a few hours to thaw.
- Reheat: If you like to serve them warm with a crisp crust, then when you're ready to enjoy your leftover hand pies, reheat them in a preheated 325-degree oven or a 300-degree air fryer until they are warmed through. This will help restore their original texture and flavor.
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