The holidays are the one time of year we think it’s permitted, nay essential, that you eat pie at every chance. We prefer hand pies like this Spiced Pear Cranberry Hand Pies recipe so that we can have them on the go, as a snack, or just as an individual portion.
Why You’ll Love This Cranberry Hand Pies Recipe
Pear Cranberry Hand Pies blends sweet pears and tart cranberries wrapped in a flaky, golden crust. These hand pies balance the rich, fruity filling and the crisp, buttery pastry. They’re ideal for autumn gatherings, offering a portable, individual treat that’s as delicious and convenient.
Recipe Ingredients
For the filling, you’ll need 1 1/2 cups cranberries, 2/3 cup granulated sugar, 1/2 cup pure maple syrup, 1/2 cup apple juice, and a mixture of flour, butter, salt, and cinnamon to thicken and enrich the flavor.
The pear component includes 1 pound of medium-ripe pears, 1 cup finely chopped pecans, and lemon juice and flour to meld the flavors. The crust requires 1 pound of pie dough and 1/4 cup of chilled heavy cream for brushing.
How to Make This Recipe
Begin by boiling the cranberry mixture with sugar, maple syrup, juice, and spices until it reaches a boil, then let it cool. Mix the pears with the cranberry mixture, adding pecans for a nutty crunch.
Roll out your pie dough, cut into discs, and spoon the filling onto half, topping with another disc to form the pies. Seal the edges with a fork, brush with heavy cream, sprinkle with sugar, and bake until golden brown.
What to Serve This Recipe With
These hand pies are best served warmly, accompanied by a whipped cream or a scoop of ice cream to complement their tartness. They pair wonderfully with a steaming mug of cider or a glass of dessert wine for a festive dessert option.
More Pie Recipes To Try
Looking for even more pie recipes to try? Here are a few more traditional pies:
Spiced Pear Cranberry Hand Pies Recipe
Equipment
Ingredients
For The Cranberry Filling:
- 1 1/2 cups cranberries
- 2/3 cup granulated sugar plus 2 tablespoons for garnish
- 1/2 cup Pure maple syrup
- 1/2 cup apple juice
- 3 tablespoons unbleached all-purpose flour divided
- 3 tablespoons unsalted butter divided
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
For The Pears:
- 1 pound medium ripe pears (about 2) cored and finely chopped
- 1 cup pecans finely chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons unbleached all-purpose flour
For The Hand Pies:
- 1 pound pie dough
- 1/4 cup chilled heavy cream
For Serving:
- Heavy Cream or Ice Cream for serving
Instructions
- Cook The Cranberry Filling: Line two rimmed baking sheets with parchment paper and set aside. Combine cranberries, 2/3 cup of the sugar, the maple syrup, the apple or pear juice, 3 tablespoons of the flour, 1 tablespoon of the butter, salt, and cinnamon in a medium saucepan and stir to combine. Cook over medium heat until the mixture comes to a boil, about 5 minutes. Remove from the heat and set aside to cool.
- Prepare The Pears: Meanwhile, peel, core, and cut pears into a small dice. Remove from heat, stir in the pears, pecans, the lemon juice, and the remaining 2 tablespoons of flour and set aside to cool slightly, at least 10 minutes. Meanwhile, prepare the pie dough.
- Cut Out The Hand Pies: Unwrap the dough and using a lightly floured rolling pin on a lightly floured cutting board, roll the dough to 1/4-inch thick circle. With a 3-inch biscuit cutter, stamping as many discs as possible from the pie dough. Gather the scraps and reroll the dough and stamp until you have 32 discs total. (Keep unused dough in the refrigerator until ready to use.)
- Assemble The Hand Pies: When the filling is cool, cut the remaining butter into 16 small pieces then arrange 16 of the rolled-out discs between the two prepared baking sheets. Top each disc with 2 1/2 heaping tablespoons of the cranberry mixture and a dab of the butter, being sure to leave a 1/2-inch border around the edge.Place the remaining discs on top of the cranberry mixture and press them together at the border. Using a small fork, crimp the edges of the two discs together to securely close each hand pie. TIP: Hand pies can be assembled through this step then wrapped up and frozen for up to one month before baking.
- Bake The Hand Pies: Use a pastry brush to brush the hand pies with cream then garnish the hand pies with the remaining sugar. Cut an “X” shaped vent in the top of each hand pies. Place pies in the freezer until the oven is heated, at least 15 minutes. Meanwhile, heat the oven to 350°F and arrange two racks in the upper and lower third.
- Place both baking sheets of pies in the oven and bake, swapping the baking sheets halfway through cooking time, until pies are risen and golden brown on the bottom and the fruit mixture starts bubbling through the vent, about 25 to 30 minutes. Cool briefly on cooling racks (at least 5 minutes) then serve with whipped cream or ice cream. TIP: Hand pies can be baked for up to two days and stored at room temperature before serving.
