Description
These delightful cranberry hand pies are a perfect blend of sweet and tart, wrapped in a flaky pastry.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 3/4 cup (170g) unsalted butter, room temperature
- 1 cup (199g) granulated sugar
- 1/3 cup (71g) light brown sugar, packed
- 1 tablespoon orange zest, finely grated
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon orange extract (optional)
- 1 cup (227g) full-fat sour cream, room temperature
- 1/3 cup (76ml) orange juice
- 2 cups cranberries (fresh or frozen; if using frozen, do NOT thaw)
- 1 cup confectioners’ sugar (for glaze, optional)
- 1 tablespoon freshly squeezed orange juice (for glaze, more if needed)
- 1 teaspoon orange zest (for glaze, finely grated)
Instructions
- Always begin by preheating your oven to 400 degrees F. While it heats, take a moment to prepare your 12-cup muffin tin. Line the cups with paper liners and give them a light spray of non-stick baking spray. This ensures the hand pies release easily after baking.
- In a large bowl, sift together the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, and cardamom. These aromatic spices enhance the flavor of your hand pies, so make sure they are well mixed, and set this mixture aside for later use.
- In another large mixing bowl or using a stand mixer, combine the unsalted butter, granulated sugar, light brown sugar, orange zest, vanilla extract, and optional orange extract. Beat this mixture on medium speed until it becomes light and fluffy, which should take about three minutes. Don’t forget to scrape down the sides of the bowl to ensure everything is well incorporated.
- Next, add the eggs to the butter mixture, one at a time, mixing well after each addition. In a separate measuring cup or bowl, whisk together the full-fat sour cream and orange juice until smooth. This creamy mixture is the key to keeping your pies moist.
- Now, with your mixer on low speed, slowly add the dry flour mixture and sour cream mixture alternately to the butter mixture, starting and ending with the flour. Be careful not to overmix, which can lead to dense hand pies. After everything is well combined, gently fold in the cranberries. They add the perfect burst of flavor!
- Divide the batter evenly among your prepared muffin tins. Smooth the tops if necessary, and then place them into your preheated oven. Bake for 25 to 27 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow them to cool in the pan for 10 minutes before transferring them to a wire rack.
- While the hand pies cool, you can whip up a quick orange glaze. In a medium mixing bowl, whisk together confectioners’ sugar, orange juice, and orange zest until smooth. Adjust the consistency with more orange juice if necessary. Drizzle this sweet glaze over the cooled muffins right before serving for an extra touch of sweetness!
Notes
Ensure that your butter and sour cream are at room temperature for better mixing and to create a consistent batter.
- Prep Time: 20 minutes
- Cook Time: 25 to 27 minutes
- Category: Dessert
Nutrition
- Calories: 220 kcal
- Sodium: 120 mg
- Protein: 3 g