Cranberry And Raspberry Hand Pies
makes 6 small pies
For the pie crust, I took a short cut and used Dufour’s frozen puff pastry. You could just cranberries in the filling but I decided to make mine a touch sweeter with the addition of raspberries. Baking takes about 30 minutes, but that's most of the work required for these little treats.
Read more about this recipe at Cook & Eat.
1 cup cranberries
1 cup raspberries
1/4 cup sugar (or a bit more if you prefer them more sweet than tart)
1 teaspoon orange peel
1 recipe/package of puff pastry dough
Egg wash
Powdered sugar (optional)
prep: 15 minutes
total: 1 hour 30 minutes
large bowl
rolling pin
biscuit cutter
pastry brush
baking sheet
1. Combine the cranberries, raspberries, sugar and orange peel together and give a good toss. Let sit together for about 15 minutes.
2. Preheat the oven to 375F.
3. Roll out the pastry if necessary to about 1/4 inch thick. Cut small rounds, about 4 inches in diameter, from the rolled out pastry. Working one pie at a time, pile a tablespoon or so of the berry mixture near the center of the round. Fold the pastry over the filling, and crimp the edge with a fork. Lightly brush the outside of the pastry with the egg wash. Make a few small slits in the top of the pastry for steam. Cover, and refrigerate for 30 minutes.
4. Bake until golden brown, about 25-30 minutes. Remove from the oven, and let cool for about 5 minutes. Dust with powdered sugar if desired.
