Every year at Thanksgiving, my aunt makes her famous cranberry relish. It’s different from a cranberry sauce in that the cranberries aren’t cooked down. It’s made by food processing cranberries with oranges, nuts, and sugar.
Hers is a little chunkier than my version shown above – but either way, the cranberry relish is totally refreshing and fabulous as a side or served directly on top of the turkey (ideally my cousin’s smoked turkey!).
It occurred to me this year that my Aunt’s fabulous relish would also make a killer filling for a hand pie. I gave it a try and I was thrilled with the results. The hand pies are like little handheld pieces of fall!
I love making hand pies with my son as there are so many steps that kids can help with. You can see us working together in the recipe video below.
You can use any pie crust for this recipe. My current favorite is the one from Brave Tart’s new cookbook. It is without a doubt the best pie crust that I’ve ever made and it’s all butter and doesn’t use vodka. Luckily, she has the pie crust recipe along with a video on Serious Eats so you can check it out there.
Cranberry Hand Pies
- 12 ounces frozen cranberries
- 1 navel orange plus peel
- 3/4 cup walnuts
- 3/4 cup sugar
- Pie crust
- Sanding sugar to taste
- Preheat oven to 375 F.
- Food process cranberries, orange, and walnuts until finely chopped but not liquidy.
- Add sugar and pulse a few more times to combine.
- Roll out pie crust to 1/8 inch thickness and cut into 3 inch circles.
- Place a tablespoon of cranberry relish in the center of half the circles. You will have tons of leftover relish. Eat it on sandwiches, with turkey, or all on its own.
- Top each circle with one from the second half of circles.
- Seal the edges of the hand pies using the tines of a fork.
- Sprinkle with sanding sugar.
- Put a few small slits in the top circles with a butter knife.
- Bake for 25 minutes or until the crusts are slightly browned.