Last spring, I started rolling out hand pies to hold the fruits of the season. Rhubarb held the lead through the fall, but I think the cranberry is a strong contender. They carry the Thanksgiving theme, and they're not too sweet. You can serve up a plate of hand pies after dinner and everyone can feel virtuous about just having one or two. Plus they're easy to pack up for guests, though why would you want to when breakfast is just a few hours away?
Cranberry Whole Wheat Hand Pies
Adapted from Bon Appetit and Heed the Feed
This recipe has a not-too-sweet filling that's further tarted up with orange zest. It also uses whole wheat flour which gives the pies an earthy substance that somehow goes with Fall. You can try it, or just use white flour. The dough will be more compliant when you roll it out, and the crust will be flakier and more delicate. Either way, the instructions are the same. This recipe makes about 30 hand pies. You can keep the extra dough in the fridge for a few days or freeze it well-sealed for up to 6 months.
|After cubing the butter, keep it in the freezer while you measure and mix the dry ingredients.|
|Orange zest tarts up the already tart cranberry|
|Roll out the dough super thin, about the depth of 20 pages in a book, or 1/16 of an inch.|
|Put a heaping teaspoon of cranberry mixture smack in the center|
|A charming gift for your Thanksgiving host|