Cranberry Orange Hand Pies

baked hand pies with half of hand pie sliced open to show the cranberry filling

These Cranberry Orange Hand Pies are the perfect hand held dessert for this holiday season! Homemade cranberry sauce tucked into perfectly golden crispy pies…what more could you want?!

This recipe is sponsored by Jus-Rol. Thank you for continuing to support the brands that I love and make OBB possible!

Happy holiday baking, friends! I don’t know about you, but I am so happy that the holidays are officially upon us…and that means allll of the delicious baked goods! 

baked hand pies with jus-rol pie packaging in the background

Jus-Rol products are the absolute best baking tools to have on hand during this busy time. They use high quality ingredients, bake perfectly every time and I especially love their pie crust. It’s lard free and is SO flaky!! And if you didn’t know, Jus-Rol pie crust is now available at Aldi stores! Find more about Jus-Rol HERE!
It makes for the perfect vehicle for these Cranberry Orange Hand Pies!

Why You’ll Love This Recipe: 

Cranberry is such an underrated ingredient during this time of year – so I wanted to be sure and let it shine in this recipe! It’s tart, sweet and has the perfect amount of orange juice and zest in it to really give it a bright taste. 

These are so incredibly easy to whip up…seriously, you just need a handful of ingredients to make these!

cranberry sauce on top of the mini pies pre-baked on a sheet pan

I love how cute they are! They literally are hand pies – so you eat them with your hands (less dishes to wash) and they are flaky, buttery and oh so delicious.

Oh, and did I mention the delightful zesty orange glaze on top?! It’s so delightful and has the perfect citrusy kick to each bite. 

So…let’s get into how to make them!

Ingredients You Need: 

Jus-Rol Pie Crust – essential for this recipe! It even comes rolled in parchment paper which makes baking and cleaning up a BREEZE! 

Cranberry Sauce – you can use homemade – I personally love to use my recipe which you can find HERE…but you can also substitute with cranberry preserves if needed.

Powdered Sugar – used to make the glaze on top!

Orange Juice and Zest – you can use a fresh orange for both of these ingredients. 

Egg – needed for egg wash to brush onto the pastry to make sure they are golden brown. 

Turbinado Sugar – this crunchy sugar on top of the pies adds such great texture.

How to Make Hand Pies in 5 Simple Steps: 

  1. If you need to, make the cranberry sauce or get out your leftover cranberry sauce. Preheat the oven to 370 degrees. Unroll the Jus-Rol pie crust onto a large baking sheet.
  2. Using a 3 inch (in diameter) biscuit cutter, cut 14 circles in the dough. Add about 1 large tablespoon of cranberry sauce to HALF of the circles. Take the remaining circles and place them on top of the ones with cranberry sauce. 
  3. Use a fork to crimp the edges to make sure the cranberry sauce doesn’t leak out. Use a fork to poke a couple holes on top of the pastry. Beat 1 egg to make egg wash and lightly brush the top of the pastries. Give a generous sprinkle of turbinado sugar and bake for 25-30 minutes or until golden brown.3 photos side by side, one of the pies pre-baked, one with the egg wash and turbinado sugar on top and then finally, freshly baked pies on the sheet pan.
  4. Once done, let them cool. Once cooled, whisk together the powdered sugar, orange juice and orange zest and make the glaze. 
  5. Generously drizzle the glaze on top of the cooled hand pies and then if desired, add some orange zest. Enjoy right away! 

Best Baking Tips: 

If you are making homemade cranberry sauce for this recipe, be sure to let it COOL before you add it to the pie crusts. I linked my homemade recipe above in the ingredient list but if you’re looking to keep it ultra easy, feel free to use cranberry preserves. 

You don’t have to throw away the leftover pie dough around your mini pies. Feel free to roll it out thinly using a roller and then cut more pies! You can probably get another 1-2 pies. They might be a little rough around the edges but they are still delicious! 

Be sure to let these cool FULLY before you glaze them. If you’re anything like me, you’re guilty of being impatient and burning the roof of your mouth when something comes out fresh out the oven. But the glaze will be a runny mess and you will lose some of the brightness of the citrus! 

side angle of baked pie with orange slices and cranberries in the background

Be sure to take the time and brush the egg wash onto each pastry. That will ensure that they get that beautiful golden color in the oven when baked. 

Also be sure to poke a couple of holes in the top of the pie crust to ensure that the pastries can “breathe” and they don’t just pop open! 

How to Store Leftovers: 

These are best eaten the day of when they are fresh – however, if you have leftovers, simply store them in a tightly sealed container at room temperature for up to 2 days. 

close up shot of filled cranberry pie

To re-heat, pop in the microwave or in the toaster oven until you reach your desired temperature.

Did you enjoy this recipe? Here are a few others you might like: 

Ginger Spiced Pear Hand Pies 

Strawberry Chocolate Hand Pies

Cranberry Orange Croissant Bread Pudding 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Cranberry Orange Hand Pies

These Cranberry Orange Hand Pies are the perfect hand held dessert for this holiday season! Homemade cranberry sauce tucked into perfectly golden crispy pies…what more could you want?!

Course Dessert
Cuisine American
Keyword cranberry orange hand pies, hand pies, holiday hand pies
Prep Time 15 minutes
Cook Time 25 minutes
Cool Time 15 minutes
Total Time 55 minutes
Servings 7 small hand pies
Author Haylie


  • 1 (9 oz) Jus-Rol pie crust 
  • ⅓ cup homemade cranberry sauce (can substitute cranberry preserves)
  • 1 egg, lightly beaten for egg wash 
  • ¼ cup turbinado sugar 

Orange Glaze

  • ½ cup powdered sugar 
  • Generous splash of orange juice (around 1-2 tbsp)
  • 1 tsp orange zest (and more to top pies with if desired) 


  1. If you are going to make the cranberry sauce for this recipe, make that now and let it cool. Find my linked recipe above in the ingredient list in the blog post. Once it’s done and cooled, preheat the oven to 370 degrees.

  2. Roll out the 9 oz. Jus-Rol pie crust and use a 3 inch (in diameter) biscuit cutter to make 14 small circles. Take the remainder of the pie crust around the circles you just cut and roll it out to make 1-2 more circles if you desire.

  3. Add 1-2 tbsp of the cranberry sauce on top of HALF of the circled pie crusts. 

  4. Use the remaining pie circles to put on top of the cranberry filling. 

  5. Use a fork to crimp the edges to seal the filling in. Also, use the fork to poke two holes in the top of the pies to create an air pocket. 

  6.  Lightly beat one egg and brush the tops of the pies with the egg wash. 

  7. Generously sprinkle the tops of the pies with the turbinado sugar. 

  8. Bake at 370 degrees for 25-30 minutes or until the tops are golden brown. 

  9. Remove from the oven and let cool for 10-15 minutes until fully cooled. 

  10. While the pies are cooling, whisk the glaze! Add the powdered sugar into a bowl followed by the orange juice and zest. Whisk until combined with no lumps. If it’s too thick, add a splash more juice. If it’s too thin, add more powdered sugar until you reach the desired consistency. You want this glaze to be thick and stick to the pies. 

  11. If desired, garnish the pies with additional orange zest and eat up! Enjoy! 

Recipe Notes

Recipe notes: This recipe makes about 7-8 small hand pies. They are best eaten the day of, while fresh. If you have leftovers, store them in a tightly sealed container at room temperature for up to 2 days. 

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.