Cranberry Apple Hand Pies

Fruity hand pies are a whimsical twist on a traditional holiday favorite.  With a sweet-tart cranberry filling between layers of buttery pie dough, these crisp desserts are best served toasty and warm.  And don’t forget the sprinkle of turbinado before baking. The raw cane sugar gives the hand pies an irresistible sweet crunch.

Filling

2 tablespoons unsalted butter

6 baking apples, such as Granny Smith or Honeycrisp, peeled and diced

3 cups fresh or frozen cranberries

Juice of 1 lemon

1/3 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon vanilla extract

2 teaspoons cornstarch

Pies

All purpose flour, for dusting board

2 refrigerated pie crusts

1 egg

2 teaspoons water

1/4 cup turbinado sugar

For the filling:

Melt the butter in a small saucepan or saucier over low heat. Add the apples, cranberries, lemon juice, granulated sugar and salt, stirring to combine. Cook over low heat, stirring often, until the apples and cranberries start to break down, about 8-10 minutes. Stir in the remaining ingredients and cook until the liquid has thickened slightly, about 2 more minutes. Set aside and let the mixture cool.

For the pies:

Meanwhile, preheat the oven to 350°F. Line a large sheet pan with parchment paper.

On a lightly floured surface, roll out the pie crusts to 1/8 inch thick. Using a 4.5-inch circle pie cutter, cut 12 circles out of the pie crusts and place on the prepared baking sheet. Refrigerate for 10 minutes.

In a small bowl, whisk together the egg and water to make an egg wash.  To assemble the pies, place 1 1/2 tablespoons of the apple cranberry filling in the center of each pastry circle, leaving 1/2 inch space around the edges. Using a pastry brush, brush the edges of the circles with the egg wash. Fold the circle in half and press to seal. Using a fork, crimp the edges of the hand pies.

Make two small slits on the top of the hand pies to vent. Brush the remaining egg wash on top of the pies and sprinkle evenly with the turbinado sugar. Place the sheet pan in the oven and bake until golden brown, about 15-20 minutes. Let rest 5 minutes before serving.