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Sweetheart Fruit Hand Pies
Recipes
Sweetheart Fruit Hand Pies
26 servings
55 minutes total (Active 30 minutes)

Ingredients

  • 3 oranges, zest/juice
  • 1 (12-oz) package fresh (or frozen) cranberries
  • ½ cup golden raisins
  • ½ cup dried cranberries
  • 1 cup + 1 tablespoon sugar
  • 2 tablespoons all-purpose flour
  • Parchment paper
  • 2 (15-oz) packages rolled refrigerated pie crusts
  • 1 large egg (or ¼ cup egg substitute), beaten
  • Powdered sugar (optional)

Prep

    • Zest/peel orange (no white; 2 teaspoons) and juice (1 cup).

Steps

    1. In a medium saucepan combine cranberries, orange zest, orange juice, raisins, and dried cranberries; bring to a boil on medium heat. Cook 3 minutes. Combine 1 cup sugar and flour in a mixing bowl; add to saucepan. Cook and stir 3–5 minutes or until thickened and bubbly. Remove from heat.
    2. Preheat oven to 375°F. Line 2 baking sheets with parchment paper; set aside. Coat work surface with flour. Unroll pie crusts according to package directions. Cut into circles with a 4-inch round biscuit cutter (or the mouth of a large cup). Transfer circles to baking sheets. Spoon 1 tablespoon of the filling mixture onto half of each circle. Fold the other half of each pastry over the filling and crimp edge with a fork to seal. Prick each pie with a fork to let steam escape.
    3. In a mixing bowl combine egg and remaining 1 tablespoon sugar. Brush the top of each pie with egg mixture. Bake 18–22 minutes or until crusts are golden. Repeat with remaining pies. Serve warm or cool completely. Dust with powdered sugar.