Easy Cranberry White Chocolate Hand Pies Recipe | Sweet & Tart Treat

Introduction

Remember those cozy kitchen days, filled with the scent of baking and the joy of creating something delicious with your own hands? Today, we’re bringing that magic back with a recipe that’s as delightful to make as it is to eat: Cranberry White Chocolate Hand Pies! These little pockets of joy are perfect for a sweet treat any time of day, and honestly, they feel like a warm hug in every bite. We’re talking about a flaky, buttery crust embracing a sweet and tangy cranberry filling, all studded with creamy white chocolate. What’s not to love?

Why You’ll Love This Recipe

• Fast: Whip these up when a craving strikes!
• Easy: Perfect for beginners and seasoned bakers alike.
• Giftable: Wrap ’em up and share the love!
• Crowd-pleasing: Guaranteed to disappear in minutes.

Ingredients

Let’s gather our goodies! Don’t worry, it’s all pretty straightforward.

For the Pie Crust:

• 1½ cups all-purpose flour: Your basic building block for that perfect flaky crust.
• 2 tablespoons granulated sugar: Just a touch of sweetness to complement the filling.
• ½ teaspoon salt: Essential for balancing all those flavors.
• 5 ounces cold unsalted butter, cubed and frozen: The secret to a super flaky crust! Make sure it’s nice and cold.
• 1.25 ounces cold shortening, cubed and frozen: This helps with that incredible tenderness and flakiness. Keep it frosty!
• ¼ cup very cold water: The magic binder! It needs to be ice-cold to keep that fat from melting too soon.

For the Filling:

• 6 ounces fresh or frozen cranberries: The star of the show! Either works wonderfully.
• ½ cup granulated sugar: To tame the tartness of the cranberries and add a lovely sweetness.
• ¼ cup orange juice or water: The orange juice adds a little extra zing, but water is perfectly fine too.
• ½ cup white chocolate chunks: Oh, the creamy, dreamy goodness! These melt into the warm cranberries beautifully.

To Finish:

• 1 large egg: For a beautiful golden-brown shine on our pies.
• Granulated sugar, for decorating: A little sparkle is always a good idea!
• ¼ cup white chocolate, for decorating (optional): For an extra layer of white chocolate magic.
• Freeze-dried cranberries, for decorating (optional): These add a beautiful pop of color and a little crunch.

How to Make It

Alright, let’s get our hands a little floury and create some deliciousness!

1. Prepare the Pie Crust:

   In a big bowl, whisk together your flour, sugar, and salt. Now, here’s where the magic happens: cut in that super cold butter and shortening. You can use a pastry blender, two knives, or even your fingertips. The goal is to get a mixture that looks like coarse crumbs with little pea-sized pieces of fat still visible. This is what gives you those flaky layers! Gradually add your very cold water, just a tablespoon at a time. Mix until the dough just starts to come together. Be careful not to overmix – we want tenderness! Divide the dough in half, flatten each half into a disc (this makes rolling easier later), wrap them up tight in plastic wrap, and pop them in the fridge for at least 1 hour. This resting period is crucial for a tender crust.

2. Prepare the Filling:

   Grab a medium saucepan and combine your cranberries, sugar, and orange juice (or water). Cook this over medium heat, stirring now and then. You’ll know it’s ready when the cranberries start to burst and the mixture thickens up, usually around 8-10 minutes. Once it’s thickened, take it off the heat and stir in those white chocolate chunks. Watch them melt and swirl into the cranberry mixture, creating a dreamy, smooth filling. Now, the hardest part: let this filling cool completely. It needs to be cool before we put it on our dough!

3. Assemble the Hand Pies:

   Lightly flour your work surface. Take out one of your chilled dough discs and roll it out to about ⅛-inch thickness. Use a biscuit cutter or the rim of a glass (around 4-5 inches in diameter works great!) to cut out circles. Place about 2 tablespoons of your cooled cranberry filling onto one half of each dough circle, leaving a little ½-inch border around the edge. Moisten the edges of the dough with a tiny bit of water – this helps them stick together. Now, fold the other half of the dough over the filling to create a perfect semi-circle. Use a fork to crimp the edges firmly; this seals in all that delicious filling. Place your assembled hand pies onto a baking sheet lined with parchment paper. Repeat this with your remaining dough and filling.

4. Finish and Bake:

   In a small bowl, whisk together your egg with about 1 tablespoon of water. This is your egg wash! Brush the tops of your hand pies with this mixture – it gives them that beautiful golden sheen. Sprinkle them generously with granulated sugar for a little sparkle. Don’t forget to cut a few small vents in the top of each pie with a sharp knife. This lets steam escape while they bake. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until they’re a lovely golden brown. Keep an eye on them; ovens can be a little different!

5. Cool and Decorate:

   Once they’re out of the oven, let your hand pies cool completely on a wire rack. Patience is key here, even though they smell amazing! If you’re feeling fancy, melt the extra ¼ cup of white chocolate and drizzle it over the cooled hand pies. For an extra touch, sprinkle some freeze-dried cranberries on top. They look so pretty and add a delightful crunch!

Substitutions & Additions

Let’s get creative! You can totally make these your own.

• Crust: If you’re short on time, a good quality store-bought pie crust will work in a pinch. Just follow the package directions for thawing and using.
• Filling Sweetness: If you prefer a tarter filling, you can slightly reduce the sugar. If you like it sweeter, a touch more sugar is fine.
• Citrus Twist: Instead of orange juice, try a splash of lemon juice for a brighter flavor, or even a bit of cranberry juice for an extra cranberry punch.
• Spice It Up: A pinch of cinnamon or nutmeg in the filling adds a lovely warmth.
• Chocolate Variety: Feel free to swap the white chocolate chunks for milk or dark chocolate chips if that’s more your style.
• Nutty Addition: A tablespoon or two of finely chopped pecans or walnuts in the filling would be delicious!

Tips for Success

A few little tricks to make your hand pies absolutely perfect!

• Keep it Cold: The colder your butter and shortening are for the crust, the flakier your pastry will be. Seriously, don’t skip this!
• Don’t Overwork the Dough: Overmixing the dough will develop the gluten too much, leading to a tough crust. Mix until just combined.
• Cool the Filling Completely: Putting warm filling on dough will make it soft and difficult to handle, and might even melt the butter prematurely.
• Seal Them Well: A good crimp with your fork ensures no filling leaks out during baking.
• Prep Ahead: You can make the pie dough up to 2 days in advance and keep it in the fridge. The filling can also be made a day ahead and stored in the refrigerator. Just bring them to room temperature slightly before assembling.

How to Store It

Once your hand pies have cooled completely, you can store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They’re delicious at room temperature, but a quick 15-20 second zap in the microwave can revive that flaky crust and gooey filling if you prefer them warm!

FAQs

Can I make these hand pies ahead of time?

Yes! You can assemble the hand pies and keep them in the refrigerator for up to 24 hours before baking. You might need to add a few extra minutes to the baking time.

What’s the best way to cut the dough circles?

A biscuit cutter or cookie cutter works wonderfully for consistent circles. If you don’t have one, the rim of a glass or a small bowl is a great substitute.

Why do I need to cut vents in the top of the pies?

Cutting small vents allows steam to escape from the filling as the pies bake. This prevents the crust from puffing up too much or bursting!

Can I freeze the assembled, unbaked hand pies?

Absolutely! You can freeze the assembled hand pies on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Bake them directly from frozen, adding about 5-10 minutes to the baking time. You may want to brush with egg wash and sugar after baking if freezing them unbaked for best results.