Mulled-Cranberry Hand Pies
- One 8-ounce bag whole cranberries
- 3/4 cup packed light brown sugar
- 2 tablespoons orange juice and zest of 1 orange
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Large pinch ground cloves
- Pinch of kosher salt
- 1 package refrigerated pie dough (two 9-inch rounds)
- All-purpose flour, for dusting
- 1 large egg, beaten
- 1 tablespoon turbinado sugar
Combine the cranberries, brown sugar, orange juice and zest, cinnamon, ginger, cloves and salt in a small saucepan. Bring to a simmer over medium heat, and cook, stirring occasionally, until the cranberries have burst and the sauce has thickened, 10 to 15 minutes. Let cool completely. (The sauce can be made and refrigerated up to 4 days in advance.)
Meanwhile, line a baking sheet with parchment. Place the pie dough rounds on the counter, and let soften for 15 to 20 minutes. Cover 1 round of dough with a kitchen towel. Unfold the other on a lightly floured surface, and cut into quarters with a sharp knife. Cover 3 of the quarters with a kitchen towel. Brush the borders of the remaining quarter with the beaten egg. Place 2 tablespoons of cranberry sauce just off center on the dough, toward one of the cut sides. Fold the dough over the filling, and gently pick the dough up in your hand with the filling at the bottom. Leaving a 1/2-inch border, quickly press the dough together with your fingers, pressing out any air and making sure the filling is sealed in. Place the pie on a flat surface, and seal the edges with a fork. Brush the top with beaten egg, and sprinkle with some turbinado sugar. Cut 3 slits in the top of the pie to allow steam to escape, and carefully transfer the pie to the prepared baking sheet. Repeat with the remaining dough. Chill the assembled pies in the refrigerator for 30 minutes.
Meanwhile, preheat the oven to 425 degrees F. Bake, rotating once, until golden brown and bubbling, 16 to 18 minutes. Let cool completely on a wire rack before serving.
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