Pumpkin Hand Pies with Cranberry Sauce
Wrap up two delicious flavors of the holidays—pumpkin pie and cranberry sauce! They're delicious together in flaky Pumpkin Hand Pies made with all-butter pie dough.
Servings: 10 servings
Calories: 222kcal
Ingredients
For the filling:
- ¼ cup all-purpose flour, unbleached
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 large egg
- 8 ounces canned pumpkin
- ⅓ cup evaporated milk
- ⅔ cup cranberry sauce
For the outside of the pies:
- 1 large egg
- Ice water
- Granulated sugar
Instructions
- Have the Perfect All-Butter Pie Crust Dough, divided into two portions waiting for you in the fridge.
Make the pumpkin filling:
- In a medium bowl whisk together the flour, granulated sugar, cinnamon, ginger, nutmeg, salt and ground cloves.
- In the bowl of a stand mixer, combine the egg, pumpkin purée, and evaporated milk. Add in the flour mixture in two or three additions until the batter comes together and is smooth.
Roll out the dough:
- Have a small bowl of ice water with you at the work area. Line a large baking sheet with parchment paper.
- Remove one of the dough portions from the fridge and divide it into 5 pieces.
- Roll out each piece into a 6-inch circle.
Fill the pies:
- Into the center of each circle place 2½ tablespoons of pumpkin filling. Top this with 1 tablespoon of cranberry sauce. Use a toothpick or tip of a knife to pull the cranberry through, so that there'll be a little in every bite.
- Working on one pie at a time, moisten the edge of the dough with water. Fold the far edge of the circle toward you to meet the other edge. Press down all around the edge to seal it.
- Fold the edge up over itself; crimp the entire edge down firmly with your fingers or a fork.
- Place the pies on the prepared baking sheet. Repeat these steps with the remaining portion of pie crust dough so you have a total of 10 hand pies.
Chill:
- Cover the pies loosely with plastic wrap. Refrigerate the pies for 30 minutes.
Bake:
- Preheat the over to 400° F. Place an oven rack in the position just below the middle of the oven.
- Remove the pies from the fridge. Crimp the edges firmly one more time. Cut 1 or 2 slits in the tops of the pies to vent them.
- Beat the egg with 2 tablespoons of ice water. Brush the tops of the pies with this egg wash. Sprinkle granulated sugar over the tops.
- Bake the pies for 30 minutes, until the crust has nicely browned and a toothpick inserted into the filling comes out clean.
- Remove the pies to a cooling rack and allow them to cool for 10 minutes. Serve the pies warm or at room temperature.
Notes
- This recipe uses my Perfect All-Butter Pie Crust. Visit my post here to see the recipe plus tips and tricks for this delicious hand-made pie crust dough. In a pinch for time? Make this dough ahead of time: up to 3 days ahead if stored in the fridge or 3 months ahead if stored in the freezer.
- If the dough is getting warm or difficult to handle, pop it in the fridge to chill for 10 to 15 minutes.
Nutrition
Serving: 1pie | Calories: 222kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 137mg | Potassium: 105mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3586IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
