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!
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!
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:
- 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.
- 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.
- 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.
- Once done, let them cool. Once cooled, whisk together the powdered sugar, orange juice and orange zest and make the glaze.
- 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!
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.
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:
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?!
Ingredients
- 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)
Instructions
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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.
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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.
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Add 1-2 tbsp of the cranberry sauce on top of HALF of the circled pie crusts.
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Use the remaining pie circles to put on top of the cranberry filling.
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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.
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Lightly beat one egg and brush the tops of the pies with the egg wash.
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Generously sprinkle the tops of the pies with the turbinado sugar.
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Bake at 370 degrees for 25-30 minutes or until the tops are golden brown.
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Remove from the oven and let cool for 10-15 minutes until fully cooled.
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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.
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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.