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A cranberry apple pie recipe featuring a homemade cranberry apple compote (made from fresh ginger, cranberries, and rosemary), plus crunchy walnuts and a sprinkling of Demerara sugar. These miniature shortcrust pastry pies are the perfect cranberry hand pies for autumn and winter.
Why Make This Mini Cranberry Apple Pie Recipe?
Nothing says “cozy vibes” quite like biting into one of these mini cranberry apple pies.
These handheld pies combine tart cranberries, sweet grated apple, and spicy fresh ginger, accented by just the right amounts of lime zest and chopped rosemary. Folded inside squares of shortcrust pastry and topped with crunchy Demerara sugar, they’re both easy to make and irresistibly delicious.
I love making hand pies because they’re highly portable, and much simpler to prepare than a traditional pie. With no utensils required, this cranberry apple version is ideal for packing into a bag or basket before heading out for a hike, or to an bonfire or outdoor market. Plus, this recipe calls for store-bought shortcrust pastry (pie crust if you’re in the US) so you don’t even need to worry about making your own pie dough…unless you want to, of course!
Ingredients for Making This Mini Cranberry Apple Pie Recipe
To make these mini cranberry apple hand pies, begin by gathering the following ingredients:
- Cranberries – You can use fresh or frozen cranberries to make the compote. No need to thaw if using frozen berries.
- Apple – You’ll need 1 medium apple. Granny Smith is a good choice, but you can use any variety you’d like. (Remember that a sweeter apple will yield a sweeter compote!) You do not need to peel the fruit; just wash the apple and grate it on a box grater with the peel intact.
- Granulated Sugar – Or caster sugar (measured by weight, not volume) for sweetening the compote.
- Fresh Ginger – Peel the fresh ginger root, then mince it into very small pieces, or grate it on a Microplane.
- Lime Zest – Grated on a Microplane. If you do not care for lime, you can substitute lemon or orange zest instead.
- Rosemary – Use fresh rosemary, rather than dried. Chopped fresh thyme leaves will also work.
- Shortcrust Pastry – I used a sheet of pre-made shortcrust, but you can make your own pie dough if you have a favorite recipe. If using frozen pastry, allow enough time for it to thaw prior to baking. Also, your pastry should be large enough to roll to about 8 x 12 inches. You might need a second sheet of pastry if yours runs small.
- Walnuts – Chopped walnuts add a crunchy note to the filling. You can substitute chopped pecans, or skip the nuts altogether if making these hand pies for someone with a nut allergy.
- Egg – Brushed beaten egg seals the edges of the pies, and gives the baked pastries a beautiful golden brown color.
- Demerara Sugar – Sprinkled on top of each hand pie, Demerara sugar adds a sweet, crunchy finishing touch. You can substitute Turbinado sugar (Sugar in the Raw) or skip the topping for a little less sweetness.
Tips and Tricks for Making and Serving Cranberry Hand Pies
When spooning the compote onto the pastry squares, allow a border around the edges. You’ll need enough room to apply the egg wash and to thoroughly seal the pastry, otherwise the cranberry compote will leak as the pies bake.
These hand pies taste best if eaten on the day they’re made, especially while still slightly warm. (Not piping hot, the compote will burn your tongue!) These are lovely for breakfast, brunch, or paired with an afternoon cup of coffee or tea.
Serve plain, or pair each pie with a scoop of vanilla ice cream or a dollop of whipped cream or coconut whipped cream.
Tools for Making Cranberry Hand Pies
- Half sheet rimmed baking tray – A half sheet rimmed baking tray allows you to bake all of the pies at once, and the rim prevents any cranberry compote leaks from creating a sticky mess in the oven.
- Pastry brush – For applying the egg wash. Choose a pastry brush with natural bristles, rather than silicone.
- Small saucepan – I made the cranberry apple compote in my trusty small saucepan. The recipe does not yield a large amount of compote (you’ll only need 1-2 tablespoons per pie) so you don’t need a big pan.
- Rolling mat, and rolling pin – You’ll need a rolling mat and rolling pin for preparing the shortcrust pastry.
- Wire rack – You’ll need a wire rack to cool the pies after baking.
Make-Ahead and Storage Suggestions
You can prepare the cranberry apple compote up to 24 hours in advance. Cover and refrigerate until you’re ready to assemble the pies.
I recommend baking these hand pies on the day you plan to enjoy them, but leftovers will keep well in an airtight container at room temperature for about two days.
Leftover cranberry apple hand pies can also be layered between sheets of parchment and frozen in an airtight container. Thaw at room temperature. Enjoy cold, or gently rewarm in a 350° F / 176° C oven for about 10 minutes.
Other cranberry recipes you might enjoy:
Cranberry Compote
Brie and Cranberry Brownies
Cranberry Curd Tart
Festive Cranberry Jelly Candies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Mini Cranberry Apple Pies
- Total Time: About 1 1/2 hours, including chilling time
- Yield: 6 5-inch pies 1x
Description
Miniature shortcrust pastry pies filled with a homemade cranberry apple compote.
Ingredients
Cranberry Apple Compote:
100 grams fresh or frozen cranberries (1 cup)
100 grams grated apple (1 medium apple, or about 1/2 cup, packed)
50 grams granulated sugar (1/4 cup)
5 grams finely minced fresh ginger (1 teaspoon)
2 grams lime zest (1 teaspoon)
2 grams finely chopped fresh rosemary (1 teaspoon)
Miniature Pies:
1 sheet shortcrust pastry or pie crust
15 grams chopped walnuts or pecans (2 tablespoons), optional
1 egg, lightly beaten
Demerara sugar, for sprinkling
Instructions
Cranberry-Apple Compote:
In a small saucepan, stir together cranberries, grated apple, sugar, and ginger. Bring to a low boil.
Reduce heat to medium-low and simmer until berries begin to break down and sauce thickens, about 7-10 minutes. Remove from heat.
Stir in the lime zest and chopped rosemary.
Transfer to a small bowl. Cover and refrigerate 30 minutes, or until no more than lukewarm to the touch.
Hand pies:
Preheat oven to 400° F / 205° C. Line a half-sheet rimmed tray with parchment or a silicone mat.
Unroll pastry on a silicone rolling mat or lightly floured countertop. Roll to approximately 8 x 12 inches, using a sharp chef’s knife to trim away any excess. Position the rectangle with the longer side facing you.
With a sharp chef’s knife, cut the pastry into 4-inch squares. You should have 6 squares total.
With a flat metal spatula, transfer pastry squares to prepared tray.
Spoon 1-2 tablespoons compote into the middle of each square, dividing it evenly among the 6 squares of pastry.
Sprinkle with the walnuts, if using.
Use a pastry brush to brush a thin strip of beaten egg around the outer edge of each square.
Fold the pastry over the apple compote to create triangle shape, then use your fingertips to gently seal the edges.
With a fork, crimp along the sealed edge.
With a pastry brush, brush the top of each pastry with egg wash.
Sprinkle generously with Demerara sugar.
Bake in preheated oven for 15-18 minutes, or until turnovers are deeply golden brown. Transfer to a wire rack and allow to cool briefly before serving. Serve warm or at room temperature.
Store leftovers in an airtight container at room temperature for up to two days.
Notes
This recipe can be doubled.
- Prep Time: 30 minutes
- Chilling Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Turnoves and Hand Pies
- Method: Stovetop + Oven