Much like Abby Capalbo, we have a night before Thanksgiving tradition of pie cooking mania in my family and these mini versions are cute enough to wiggle their way into our line-up. Crafted for a collaboration By Yes Ma’am Paper Goods + Heirloomed with photography by Heidi Geldhauser, say hello to the yummiest cranberry hand pies we ever did see. And for an extra special treat from Yes Ma’am, print out these thanksgiving tags right here!
If there is one thing to be said about Thanksgiving, it’s a holiday truly seeped in tradition. The classic turkey, sides and pies, pulling out family recipes that have been used for generations, and setting a beautiful table. The pomp and circumstance of the celebration however, cannot be trumped by the family and friends that gather around and the memories made.
We find comfort in tradition and those things we continue to celebrate year after year, but finding ways to add in a new twist or two keeps things fun and interesting. This year we took a little liberty with not one, but two Thanksgiving staples. These Cranberry Hand Pies are so perfect for the holidays for so many reasons.
The gorgeous colors of the season are celebrated through the vibrant red berries and the recipe allows the pie crust to still remain the hero of the dish. The hand pies can be made ahead if you prefer and more easily transported than an entire pie might be. The juxtaposition of the sweet and savory elements leave your tastebuds satisfied after a hearty meal. And, with a house full of both kids and adults to consider, we love making a pile of these little pies and letting folks grab and go at their leisure.
You’ll find a few surprises when you’re making these little hand pies. There are a few steps in the process, but this is the perfect recipe to recruit tiny helpers in the kitchen to help along the way. You’ll find so many steps the little ones can help with, learning along the way and creating memories together. Also, the touch of orange zest gives the flavor a super kick that you can only appreciate in its final form. Oh and the best part, your home will smell absolutely amazing, just like Thanksgiving should smell.
| prep time 3 Hour/s |
cook time 26 Minute/s |
total time 3 Hour/s 26 Minute/s |
- Dough
- 3 2/3 cups unbleached all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons kosher salt
- 1 ½ cups (3 sticks) plus 3 tablespoon unsalted butter, cut into ½-inch cubes, frozen
- Filling And Assembly
- 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
- 1 ½ cups sugar
- 1 teaspoon finely grated orange zest
- 2 tablespoon fresh orange juice
- ½ teaspoon instant tapioca (not starch)
- ½ vanilla bean, split lengthwise
- 1 large egg, beaten to blend
- Raw sugar
- Dough - Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse cornmeal (no big pieces of butter should remain). With motor running, slowly drizzle ½ cup ice water through feed tube. Pulse until dough just begins to come together.
- Divide dough in half. Form each half into a ball; flatten into disks. Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature for 15 minutes to soften slightly before rolling out.
- Filling And Assembly - Combine cranberries, sugar, orange zest and juice, and tapioca in a medium saucepan. Scrape in seeds from vanilla bean; add bean. 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. DO AHEAD Cranberry filling can be made 5 days ahead. Cover and chill.
- 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 cookie cutter, cut out 16 circles.
- Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp ¼-inch around edges to seal. If desired, use cookie cutter to clean edges. Repeat with remaining dough, egg, and filling.
- Divide pies between prepared sheets; chill for 45 minutes. DO AHEAD Pies can be made 2 hours ahead. Cover; keep chilled.
- 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 raw 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.
Photography: Heidi Geldhauser | Custom Family Recipe Card + Cloth: Collaboration By Yes Ma’am Paper Goods + Heirloomed | Hand Lettering: Yes Ma'am Paper + Goods | Original Recipe: Bon Appetit | Table Linens + Aprons: Heirloomed | Wooden Feast Board: WoodKith
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