Cranberry Hand Pies are one of those cozy, heartwarming desserts that make the kitchen smell like the holidays. I love making these whenever I want something sweet, tart, and buttery without committing to a full pie. Each bite delivers flaky pastry wrapped around a luscious cranberry filling, and they’re perfect for sharing—or keeping all to myself with a cup of tea.
Why You’ll Love This Recipe
I adore this recipe because it combines convenience and charm in every step. The crust turns out buttery and golden every single time, while the cranberry filling strikes that perfect sweet-tart balance I crave in winter desserts. I also like that they’re portable—I can pack them for a picnic, a holiday gathering, or just a quick afternoon treat. And if I’m feeling fancy, I drizzle them with the orange glaze for a glossy, citrusy finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough and filling:
3 cups (360g) all-purpose flour
1 tablespoon (14g) baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
3/4 cup (170g) unsalted butter, room temperature
1 cup (199g) granulated sugar
1/3 cup (71g) light brown sugar, packed
1 tablespoon finely grated orange zest
3 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon orange extract (optional)
1 cup (227g) full-fat sour cream, room temperature
1/3 cup (76ml) orange juice
2 cups cranberries, fresh or frozen (do not thaw if using frozen)
For the optional orange glaze:
1 cup confectioners’ sugar, sifted
1 tablespoon freshly squeezed orange juice (more if needed)
1 teaspoon finely grated orange zest
Directions
Step 1: Prepare the Dough
I start by mixing the flour, baking powder, salt, and spices in a large bowl. Then, I cut in the butter until the texture looks like coarse crumbs—it’s the secret to that beautiful flakiness. After that, I add just enough cold water to bring the dough together. Once it’s ready, I wrap it in plastic and chill it for 30 minutes.
Step 2: Make the Filling
In a saucepan, I cook the cranberries, granulated sugar, and spices over medium heat until the berries burst and thicken into a jam-like texture. A little orange zest adds a bright twist that complements the tart cranberries perfectly. I let it cool before assembling the pies.
Step 3: Assemble
After rolling out the chilled dough to about 1/8 inch thick, I cut it into circles, spoon the cooled filling in the center, fold, and seal the edges with a fork. It’s simple and satisfying!
Step 4: Bake
I preheat the oven to 375°F (190°C), brush the tops with egg wash, and bake for 25–30 minutes until golden brown. The aroma that fills my kitchen at this stage always makes me smile. Once baked, I let them cool before drizzling with the orange glaze.
Servings and Timing
This recipe makes about 12 hand pies. It takes around 20 minutes to prepare and 25–30 minutes to bake, giving a total time of roughly 50 minutes. Each serving provides a perfectly portioned dessert that’s as beautiful as it is delicious.
Variations
Apple-Cranberry Hand Pies – I like adding diced apples for extra sweetness and texture.
Pumpkin Spice Cranberry Hand Pies – Mixing in a spoonful of pumpkin puree and pumpkin spice makes these feel like autumn in a bite.
Vegan Version – I use coconut oil instead of butter and a flaxseed egg as a binder.
Gluten-Free Version – A gluten-free flour blend works great; I just ensure the baking powder is gluten-free too.
Chocolate-Cranberry Hand Pies – A sprinkle of mini chocolate chips in the filling gives them an indulgent twist.
Storage/Reheating
I keep leftover hand pies in an airtight container at room temperature for up to 2 days. If I want them to last longer, I freeze them for up to 3 months. When I’m ready to enjoy them again, I warm them in a 350°F (175°C) oven for about 10 minutes—they taste freshly baked every time.
FAQs
Can I use frozen cranberries for the filling?
Yes, I often do! There’s no need to thaw them first; they cook down perfectly in the saucepan.
Can I prepare the dough ahead of time?
Absolutely. I like to make the dough a day before, wrap it tightly in plastic, and refrigerate it. It makes assembly much quicker.
How do I prevent the filling from leaking?
I make sure to seal the edges firmly with a fork and avoid overfilling each pie. A tight seal keeps everything beautifully contained.
Can I skip the orange glaze?
Of course! I love the glaze for its sweet, citrusy finish, but these hand pies taste just as good without it.
How do I reheat leftover pies?
I pop them into the oven at 350°F (175°C) for about 10 minutes. It revives the flaky crust and warms the filling perfectly.
Conclusion
Cranberry Hand Pies are more than just a dessert—they’re a little piece of comfort wrapped in golden pastry. I love making them for family gatherings or just a quiet weekend treat. Every bite bursts with flavor, from the buttery crust to the tangy cranberry filling. Whether I drizzle them with orange glaze or keep them plain, these pies always bring a smile to my face and warmth to my home.
Cranberry Hand Pies are cozy, individually sized pastries filled with a sweet-tart cranberry filling and wrapped in a buttery, spiced dough. Perfect for holidays or everyday treats, these hand pies offer bold cranberry flavor with hints of orange and warm spices, optionally finished with a citrusy glaze.
Total Time:50 minutes
Yield:12 hand pies
Ingredients
3 cups (360g) all-purpose flour
1 tablespoon (14g) baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
3/4 cup (170g) unsalted butter, room temperature
1 cup (199g) granulated sugar
1/3 cup (71g) light brown sugar, packed
1 tablespoon finely grated orange zest
3 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon orange extract (optional)
1 cup (227g) full-fat sour cream, room temperature
1/3 cup (76ml) orange juice
2 cups cranberries, fresh or frozen (do not thaw)
For the optional orange glaze:
1 cup confectioners’ sugar, sifted
1 tablespoon fresh orange juice (more if needed)
1 teaspoon finely grated orange zest
Instructions
In a large bowl, mix flour, baking powder, salt, cinnamon, nutmeg, and cardamom. Cut in butter until mixture resembles coarse crumbs. Wrap dough and chill for 30 minutes.
In a saucepan, combine cranberries, granulated sugar, and spices. Cook over medium heat until berries burst and thicken. Stir in orange zest and cool.
In a separate bowl, beat light brown sugar, vanilla extract, orange extract (if using), and eggs. Whisk together sour cream and orange juice and alternate adding to the egg mixture with the dry ingredients. Fold in the cranberry mixture gently.
Roll dough to 1/8-inch thickness and cut into 4-inch rounds. Place 1 tablespoon of filling in center, fold over, and seal edges with a fork.
Preheat oven to 375°F (190°C). Place pies on lined baking sheet, brush tops with beaten egg, and bake 25–30 minutes until golden brown. Cool on a wire rack.
For the glaze, whisk confectioners’ sugar, orange juice, and zest until smooth. Drizzle over cooled pies if desired.
Notes
Use frozen cranberries without thawing.
Chill dough for best flakiness.
Seal edges well to prevent leaking during baking.
Optional glaze adds citrusy sweetness, but pies are tasty without it.
Freeze baked pies and reheat in oven to enjoy later.
