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Apple-Cranberry Hand Pies

  • 2 all-purpose piecrusts
  • 3/4 tsp. ground cinnamon
  • 1/2 c. apricot jam
  • 1 tsp. pure vanilla extract
  • 2 Granny Smith apples, peeled, cored, and chopped into 1/4-inch pieces
  • 2/3 c. fresh or frozen cranberries, thawed if frozen, chopped
  • 1/2 c. granulated sugar, plus more for sprinkling
  • all-purpose flour, for work surface
  • 1 large egg, beaten

Servings: 16


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 2 1/2- by 4 1/2-inch rectangles. Place on prepared baking sheets. Top with apple mixture (about 3 tablespoons each), leaving a 1/2-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.

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