These rustic little Cranberry Hand Pies feature a flaky crust and a delicious orange cranberry filling! And their petite handheld size makes them perfect for sharing this holiday season! It's not Christmas in our house without these on the table!
2sticks (8 ounces) VERY cold, unsalted butter, cut into cubes
1/2cupcold FULL FAT sour cream
For the Cranberry Filling:
3cupscranberries, fresh or frozen
1/2cuplight brown sugar, packed
1/3cupgranulated sugar
1teaspoonorange zest, finely grated
2tablespoonsfresh orange juice
2tablespoonsflour
2Tablespoonsgrand mariner
1teaspoonvanilla extract
For the Egg Wash:
1large egg, beaten
2Tablespoonssparkling sugar, optional
Instructions
For the Crust:
In a large bowl, whisk together the flour, salt, baking powder, and sugar.
Add in the butter, and use your hands or a pastry cutter, to work it into the dry ingredients until it's a coarse meal. The butter should about the size of peas.
Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point.
Turn the dough out onto a well floured work surface and bring it together with a few quick kneads.
Pat the dough into a 10-inch log, then roll it out into a 10" x 12" rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three - like a letter.
Flip the dough over, and roll it again into a 10" x 12" rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.
Crust may be made up to 5 days in advance and stored in the fridge until needed.
For the Cranberry Filling:
In a medium saucepan, combine the cranberries, both sugars, orange zest, and orange juice. Heat over medium-heat just until the sugar has melted, about 3 minutes.
Sprinkle in the flour and stir well to combine. Cook another 3 minutes, or until the sauce has thickened. Finally, stir in the grand mariner and vanilla. Cook for 30 seconds.
Remove from heat and scrape into a bowl. Don't worry if some of the cranberries burst, this is normal. Set aside to cool completely.
Cranberry filling can be made up to 3 days in advance. Store in the fridge, covered, until needed.
For the Egg Wash:
Crack the egg into a small mixing bowl. Whisk until well combined.
Assembly and Baking:
Preheat the oven to 425°(F). Place a rack on the middle shelf.
Line a large baking sheet with parchment paper. Set aside until needed.
On a lightly floured surface, roll the dough into a large thin square, about 16" x 16".