Spiced Cranberry Hand Pies

Spiced Cranberry Hand Pies

Spiced Cranberry Hand Pies
  • Prep Time

    15 minutes
  • Cooking Time

    25 minutes
  • Serving Size

    8 servings


  • Whole Berry Cranberry Sauce2/3 cup
  • Craisins® Original Dried Cranberries3 tablespoons
  • Mccormick® ground cinnamon1 teaspoon
  • Mccormick® pure vanilla extract1 teaspoon
  • Salt1/8 teaspoon
  • Cornstarch1 teaspoon
  • Fresh lemon juice1 1/2 teaspoons
  • Fresh lemon zest1 teaspoon
  • Refrigerated pie crust1 package (14.1 ounces)
  • Egg1
  • Granulated sugar
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries

  • Featured Product

    Whole Berry Cranberry Sauce


Preheat oven to 400°F. Mix cranberry sauce, Craisins® , cinnamon, vanilla and salt in small saucepan. Bring to simmer on medium heat. Mix cornstarch and lemon juice in small bowl until well blended; add to cranberry mixture in saucepan. Cook and stir 1 minute until thickened. Stir in lemon zest. Remove from heat. Let cool 10 minutes. Unroll crusts on lightly floured surface. Cut out 8 rounds from each crust using 3 1/2-inch round cookie cutter. Spoon about 1 tablespoon cranberry filling onto center of 8 rounds. Brush edges of each filled crust lightly with egg. Top each with a second dough round, pressing edges with the back of a fork to seal. Use a sharp knife to cut small slits or ‘x’ shape on top to allow steam to escape. Place hand pies 2-inches apart on parchment-lined baking sheets. Brush tops with remaining egg. Sprinkle lightly with sugar, if desired. Bake 18 to 20 minutes or until crust is light golden brown. Serve warm or at room temperature.

Chef's Tip

Drizzle hand pies with a simple vanilla glaze after baking, if desired. Mix 1/2 cup confectioners' sugar, 1 tablespoon milk and 1/4 teaspoon McCormick® Pure Vanilla or Lemon Extract in small bowl. Drizzle over cooled hand pies to serve.