Cranberry Hand Pies are buttery, flaky, and filled with sweet-tart cranberry sauce that bursts with flavor in every bite. They're the perfect way to turn leftover cranberry sauce into something new, festive, and irresistible. Think mini handheld pies with a golden, sugary crust and a glossy cranberry center that peeks through the top. It's a treat that's as beautiful as it is delicious.
These little pies are ideal for the holidays, whether you're baking for Thanksgiving, Christmas, or just craving something cozy in winter. They're quick to make with just a few simple ingredients, ready in under 30 minutes, and can be made with store-bought or homemade pie dough.
This recipe is the perfect follow-up to our Slow Cooker Cranberry Sauce or Easy Make-Ahead Cranberry Sauce, turning your leftovers into a brand-new dessert. Pair them with Whipped Cream or Vanilla Ice Cream for a festive, crowd-pleasing finish to your holiday table.
Why You'll Love This Recipe
- A delicious way to use leftovers. Transform leftover cranberry sauce into a fresh new dessert that's sweet, tart, and buttery. No one will guess it started as leftovers!
- Perfect holiday treat. These cranberry hand pies are festive, portable, and perfectly portioned for Thanksgiving or Christmas dessert trays. We love making these Christmas hand pies!
- Easy to make. With just four ingredients and under 30 minutes of prep, this recipe is simple enough for beginners and impressive enough for guests.
- Flaky, golden perfection. The buttery pie crust bakes up crisp on the outside and tender inside, sealing in the cranberry filling for that perfect jammy bite.
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Ingredients and Substitutions
To make these delicious and easy Cranberry Hand Pies, you will need the following ingredients (see recipe card below for quantities):
- pie dough - You can use either homemade pie crust or store-bought ready-made pie crust. For best results, use dough that's cold and easy to roll.
- cranberry sauce - About ¾ cup of leftover cranberry sauce, either store-bought or homemade. You can even make your own filling with fresh cranberries simmered in sugar and fresh orange juice for a brighter, tangier taste. Try our Easy Make-Ahead Homemade Cranberry Sauce or Slow Cooker Cranberry Sauce.
- egg - One beaten egg for the egg wash that gives the crust its glossy, golden finish.
- sugar - A light sprinkle of granulated sugar over the tops adds sparkle and texture. You can use coarse sugar for extra crunch.
Equipment
You'll also need measuring cups and spoons, a rolling pin, large baking sheet, parchment paper or silicone mat, pastry brush for the egg wash, and a fork for sealing the edges.
Instructions
- Cut dough. Place one pie dough sheet (thawed) on a lightly floured surface. Use a 3.5-inch round cookie cutter (or the rim of a can) to cut out 10-12 circles for the bottoms. Repeat with the second dough sheet for the tops, re-rolling scraps as needed.
- Add egg wash. Brush the edges of the bottom circles with egg wash.
- Assemble. Spoon about 1 tablespoon of cranberry sauce onto the center of each bottom circle (10-12 circles only) to create a filled circle of sweet, tangy goodness. Top with the remaining dough circles.
- Seal and create vents. Press and seal the edges all the way around by crimping the edges with the tines of a fork. Use a sharp knife to carefully cut a small slit or an X shape on the tops of each pie for venting, lightly brush with egg wash, and then sprinkle with a pinch of sugar on top.
- Chill. Arrange the assembled hand pies on a large parchment-linked large baking sheet and chill in the fridge for 15-20 minutes while preheating the oven.
- Bake. Bake in a 375°F preheated oven for 20-25 minutes, or until the crusts turn golden brown and crisp.
- Serve. Transfer the pies to a wire cooling rack and let them cool slightly on the counter before serving. Enjoy warm or at room temperature.
Expert Tip: Keep Everything Cold
For perfectly flaky hand pies, make sure your dough and filling are cold before baking. If the dough warms up too much, the butter softens and the crust won't puff properly. Chill the assembled hand pies for 10 minutes before baking. It's a simple step that makes all the difference.
More Tips and Tricks
- Don't overfill. Add only about 1-2 tablespoons of cranberry sauce per pie. Overfilling can cause the filling to leak during baking.
- Seal tightly. Press the edges with a fork to ensure a tight seal. This prevents the filling from bubbling out.
- Use leftover pie dough scraps. Re-roll scraps gently to make one or two extra mini pies. We waste nothing over here!
- Brush with egg wash. That golden sheen comes from brushing the tops with beaten egg before sprinkling sugar.
- Cool before serving. Let the hand pies cool for at least 10 minutes before serving so the filling can set and won't ooze when you bite in.
Recipe Variations
- Add orange zest. Stir a teaspoon of orange zest into the cranberry sauce for a delicious orange cranberry filling with a citrusy twist.
- Make them mini. Use a small biscuit cutter to create bite-sized hand pies. These are perfect for dessert platters.
- Try other fillings. You can use this same base dough and filling method for any hand pie, from cranberry to cherry hand pies or even apple. The process and bake time remain the same. Substitute cranberry sauce with jam, apple butter, or leftover pie filling for an easy year-round variation.
- Add cream cheese. Spread a thin layer of cream cheese on one side of the dough before adding cranberry sauce for a rich, tangy flavor.
- Festive glaze. Once cooled, drizzle with a simple icing made of powdered sugar and orange juice for extra holiday sparkle.
- Cranberry-apple combo. Mix cranberry sauce with a few spoonfuls of apple pie filling for a cozy fall fusion.
- Alternate shapes. For a fun twist, shape your pies into disks, rectangles, or half-moons. For a fun twist, try making tree-shaped or star-shaped hand pies during the holiday season.
- Add extra finishes. For extra sparkle and crunch, sprinkle coarse sanding sugar instead of regular sugar over the top crust before baking. You can also try a drizzle melted chocolate over the cooled pies for an indulgent holiday touch, or dust with powdered sugar for a simple finish.
Storage
How to Store
Cool completely, then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
How to Reheat
Warm in a 350°F oven or toaster oven for 5-8 minutes until crisp again. Avoid using the microwave if you want to keep the crust flaky.
How to Freeze
Freeze unbaked hand pies on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen at 375°F for 25-30 minutes until golden.
How to Serve
Cranberry Hand Pies are delightful warm or at room temperature and make a stunning addition to any holiday spread. Serve them on a dessert platter with other festive treats or enjoy them as an afternoon snack with coffee or tea.
These are my favorite recipes to serve with cranberry sauce hand pies:
Holiday Desserts
If serving this as part of a holiday dessert spread, explore our collection of Christmas dessert recipes. From festive cookies and creamy cheesecakes to rich chocolate cakes, spiced loaves, and cozy fruit crisps, these treats capture the warmth and sweetness of the season.
FAQ
Absolutely! Cranberry sauce adds a bright, tangy flavor to baked goods and helps keep them moist. It works beautifully in muffins, quick breads, coffee cakes, and pastries like hand pies or turnovers. You can use either homemade or canned cranberry sauce - both bake well and create a lovely jammy texture once heated. If your sauce is chunky, mash it lightly before using so it spreads evenly in doughs or batters.
Leftover cranberry sauce is incredibly versatile and can be used in both sweet and savory dishes. Try spreading it on toast, layering it in yogurt parfaits, or swirling it into oatmeal or baked goods for a tart-sweet pop of flavor. It's also perfect as a glaze for roasted meats like turkey or chicken. For a fun holiday twist, use it in desserts like Cranberry Hand Pies or mix it into muffin or cake batter for a festive touch. Leftover cranberry sauce freezes well, too. Just transfer it to an airtight container and freeze for up to 3 months to use later.
Yes! Store-bought cranberry sauce works perfectly. If it's too thick, loosen it with a teaspoon of orange juice before spooning it into the hand pies.
Canned cranberry sauce softens and becomes jam-like when baked, but it doesn't completely melt or disappear. Its gelled texture loosens up with heat, making it perfect for fillings like pies, bars, and pastries. When baking with canned cranberry sauce, it's best to give it a quick stir or mash before using so it spreads more evenly. If it seems too stiff, mix in a teaspoon of orange juice or water to loosen it. Once baked, it turns into a luscious, glossy filling that keeps its bright cranberry flavor and color beautifully.
Seal the edges firmly with a fork and don't overfill. Also, chill the pies before baking so the dough firms up as this helps prevent bursting.
Use a classic butter pie dough, either homemade or store-bought. It should be pliable but cold for easy sealing and perfect flakiness. Our Easy Puff Pastry Pie Dough works well.
Absolutely. Make this easy recipe and assemble them up to a day in advance, cover tightly, and refrigerate until ready to bake. Or freeze unbaked pies for longer storage.
Yes, this full recipe can easily be doubled or tripled if you're baking for a crowd. Just make sure to chill your pies before baking and leave space between each one on the pan so the seams stay sealed and the crusts bake evenly.
Definitely. This base recipe works with just about any fruit filling - think apple, cherry filling, blueberry, or even leftover pumpkin pie filling.
More Leftover Cranberry Sauce Recipes
Looking for other recipes like this? Try these:
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Recipe
Cranberry Hand Pies (with Leftover Cranberry Sauce)
- Total Time: 1 hour
- Yield: 10-12 hand pies 1x
- Diet: Vegetarian
Description
Cranberry Hand Pies are buttery, flaky, and filled with leftover cranberry sauce. An easy, festive holiday dessert perfect for Thanksgiving or Christmas.
Ingredients
- 2 pie dough sheets (10x12 inches each) or 1 double pie crust (two 9-inch crusts), homemade or store-bought, thawed if frozen
- ¾ cup leftover cranberry sauce, homemade or store-bought
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for garnish)
Instructions
- Place one pie dough sheet (thawed) on a lightly floured surface. Use a 3.5-inch round cookie cutter (or the rim of a can) to cut out 10-12 circles for the bottoms. Repeat with the second dough sheet for the tops, re-rolling scraps as needed.
- Brush the edges of the bottom circles with egg wash.
- Spoon about 1 tablespoon of cranberry sauce onto the center of each bottom circle (10-12 circles only). Top with the remaining dough circles.
- Press and seal the edges all the way around by crimping the edges with a fork. Carefully cut a small slit or an X shape on the top of each hand pie for venting, lightly brush with egg wash, and then sprinkle with a pinch of sugar on top.
- Arrange the assembled hand pies on a large parchment-linked large baking sheet and chill in the fridge for 15-20 minutes while preheating the oven.
- Preheat the oven to 375°F (190°C).
- Bake for 20-25 minutes, or until the crusts turn golden brown and crisp.
-
Cool slightly before serving. Enjoy warm or at room temperature.
Notes
How to store:Â Cool completely, then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
How to reheat: Warm in a 350°F oven or toaster oven for 5-8 minutes until crisp again. Avoid microwaving to keep the crust flaky.
How to freeze: Freeze unbaked hand pies on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen at 375°F for 25-30 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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