Happy Thanksgiving || Cranberry Orange Hand Pies

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Happy Thanksgiving! I Love this holiday and all it entails. Its a day that we set aside to be thankful, something that I wish we did at every meal all year round. There is so much tradition and love that goes into this holiday. The smells, the laughter, the people the parade ;) the FOOD. This year I am so thankful for a family that is not mine by blood but has brought me in as if I was, since I am far away from my family this year. I am thankful for a year that was full of trial and refinement and the joy that has come from it. I am thankful that I have so so so very much to be thankful for!

This year I have been put in charge of the Salad, which I shared with you a few days ago and a desert! We all know the traditional pies that we bust out at thanksgiving, pecan and pumpkin of course. So I decided that I was going to try something completely different. (don’t worry there will still be pecan and pumpkin) I have always loved things in miniature sizes and who doesn’t want a miniature, hold in your hand, tasty, pint sized pie. Thus I present to you Cranberry Orange Hand Pies. They were so fun to make, and to make it that much better I baked to a soundtrack of holiday music playing in the background Perfection I tell you! 

cranberry hand pies

adapted from bon appétit
yield: 16 servings

dough

ingredients
3 2/3 cups unbleached all-purpose flour
1 cup natural cane sugar
1 1/2 tablespoons kosher salt
1 1/2 cups unsalted butter (3 sticks), frozen
ice cold water

filling
ingredients
1 pound fresh cranberries (about 4 cups)
1 1/2 cups natural cane sugar
1 teaspoon finely grated orange zest
2 tablespoon orange juice
1/2 teaspoon cornstarch
1 tsp vanilla extract

1 large egg, beaten to blend
natural cane sugar

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Dough:

combine the flour, sugar, and salt in a large bowl. Using a box grater, grate the frozen butter into the flour mixture and toss together, rubbing any big pieces of butter into the flour with your fingers. Add ice cold water to the mixture one tablespoon at a time until the mixture just comes together. Turn onto a floured surface and knead just a few times until smooth and even. Divide the dough in half. Shape each half into a ball and then flatten slightly to form a disc. Tightly wrap each half in plastic. Chill for 2 hours.

Filling:

combine cranberries, sugar, orange zest and juice, cornstarch, and vanilla extract in a medium saucepan. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely.
Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16-inch thick. Using a cookie cutter, cut out 16 circles.
Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in the center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4-inch around edges to seal. Repeat with remaining dough, egg, and filling. Divide pies between prepared sheets; chill for 45 minutes.
Preheat oven to 425°. Working with 1 baking sheet of pies at a time, score dough, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with sugar.
Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of pies.

ENJOY! and Happy Thanksgiving!

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