Cranberry-Apple Hand Pies
Prep time: 35 mins
Cook time: 17 mins
Total time: 52 mins
  • 2 all-purpose piecrusts
  • ¾ tsp. ground cinnamon
  • ½ c. apricot jam
  • 1 tsp. pure vanilla extract
  • 2 Granny Smith apples, peeled, cored, and chopped into ¼-inch pieces
  • ⅔ c. fresh or frozen cranberries, thawed if frozen, chopped
  • ½ c. granulated sugar, plus more for sprinkling
  • all-purpose flour, for work surface
  • 1 large egg, beaten
  1. Make pie dough as instructed, whisking cinnamon in with flour mixture.
  2. Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper. Whisk together jam and vanilla in a bowl. Add apples, cranberries, and sugar and toss to combine.
  3. On a lightly floured work surface, roll dough into 2 13- by 21-inch rectangles. Trim rough edges. Cut 1 piece into 16 2½- by 4½-inch rectangles. Place on prepared baking sheets. Top with apple mixture (about 3 tablespoons each), leaving a ½-inch border all around. Lightly brush borders with beaten egg.
  4. Cut remaining dough into 16 3- by 5-inch rectangles. Place on top of apple mixture. Press edges with a fork to seal and cut a few small slits in the top of each. Brush tops with remaining egg and sprinkle with sugar. Bake, until golden brown, 15 to 17 minutes.
Recipe by Randazzo Fresh Market at