Cranberry Sauce Hand Pies

I made the cranberry-orange sauce following this recipe for hand pies, what didn't get used for this dessert I served for Thanksgiving, it turned out quite tart but that isn't a bad review - it's because I reduced the sugar to 1/2 cup so it's my 'fault' it's so tart. I'm ok with the tart, but if you want a sweeter sauce I'd use the whole 3/4 cup called for. This is not my usual recipe and think any thick cranberry sauce would work. I used pre-made Pillsbury pie dough and added blueberries along with raspberries and they turned out great - with the crust shortcut these are very quick and easy to make, they're pretty, and something a little different for dessert (or a snack if you're Dave and live in my house LOL). He said they're the best pop tarts ever - yep, they do look like pop tarts! You can easily change the shape, just make sure the top and bottom crusts are the same size (I almost did circles, maybe next time).

you'd think after 4 years I'd remember to take photos.
this is the last of the hand pies before I thought to take
a picture!

This is how I made them, if you want to see the inspiration recipe and make the crust from scratch I found it in a 11/19 Good Housekeeping magazine that came in the mail (I don't subscribe so not sure why I got this, but whatever - found a couple good recipes so thanks GH!).

1 box Pillsbury pie-dough (contains 2 rolled out crusts)
a handful of raspberries and blueberries
1/2 cup cranberry sauce (recipe below)
1 t. cornstarch
1 large egg, beaten
sugar for sprinkling
confectioners' sugar for glazing

1. roll out the crust so it's a little thinner, make both circles the same size. Trim the round edges so it makes more of a square shape, cut into 6 rectangles (or cut out whatever shapes you want, you'll need 2 pieces for each hand pie). Repeat with the other dough round for a total of 12 rectangles.

2. heat oven to 400'. Line a baking sheet with parchment paper. Arrange 6 rectangles on the baking sheet. Using a fork, prick holes in remaining 6.

3. in small bowl, toss berries and cranberry sauce with cornstarch. Spoon equally onto each of the 6 rectangles, leaving a 1/2" border around edges. Lightly brush border with beaten egg, top with pricked rectangle and press edges with a fork to seal. Refrigerate 10 minutes.

4. brush tops of hand pies with remaining egg and sprinkle with sugar. Bake until golden brown, 12-15 minutes. Transfer to a wire rack too cool. If desired, whisk confectioners' sugar with a little cold milk or orange juice until drizzling consistency and drizzle over tops.

CRANBERRY-ORANGE SAUCE
1 pound cranberries, fresh or frozen
1 t. finely grated orange zest
1 cup fresh orange juice
3/4 cup sugar
1 T. grated peeled fresh ginger
1/4 t. ground allspice

1. In medium saucepan, combine all ingredients.

2. Bring to a boil, reduce heat and simmer vigorously, stirring occasionally until cranberries burst and sauce has thickened, 30-35 minutes. Serve warm or at room temperature. makes 2 cups


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12.4.15: contact paper dog house