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.

Course Dessert

Cuisine American

Keyword apple cranberry hand pies, apple cranberry mini pies, apple cranberry pie

Prep Time 30

Cook Time 30

chilling time 4

Total Time 5

Servings to 14 pies

Calories 211kcal

Author Maria Doss

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.

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