Cranberry-Cheese Cake Hand Pies
I’ve been thinking about Thanksgiving lately, specifically desserts. We have an annual tradition of hosting friends for the holiday meal and I wanted to create something unique but with traditional Thanksgiving flavors. I started tinkering around with the idea of making calzone fruit pies but then I turned to the idea of hand pies because I don’t know how many people want to fuss around with shaping calzones. With this recipe, you will just need a large cookie cutter – four-inches at least – for your top and bottom crusts and you’re good to go. Voila! These are pretty, show-stopper individual pies that you can certainly cut in half. This could also be pretty with a squiggle of powdered sugar glaze over the top when it’s cool.
16-ounces vegan pie crust dough, prepared as directed (this is the one I used)
2 cups fresh whole cranberries
200 grams (approximately seven ounces) vegan cream cheese
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon fresh grated orange peel
1 teaspoon pure vanilla extract
Two tablespoons JUST egg, optional
Mix together the pie dough, split into two large equal discs, cover with plastic wrap and refrigerate for an hour.
About a half hour before the dough is done chilling, heat the cranberries, cream cheese, sugar, cinnamon and nutmeg over medium-low heat, stirring until the cream cheese has dissolved and the mixture has thickened. Add the orange peel and vanilla, stir and allow to cool.
Preheat the oven to 375 degrees. Place parchment on a baking sheet.
When the hour is up for the dough, roll one half out at a time to about ¼-inch thick, and cut your circles out with your cookie cutter. Place those on the prepared baking sheet. (You may need two sheets.) Cut an even amount so you have top and bottom crusts. Use a sharp knife to cut slits in half of the dough circles. These will be your top crusts. Place a couple of tablespoons of the cranberry filling in the middle of the rest of the dough circles. Place the circles with slits over the top, press gently on the edges to hold it in place. Go around the edges with a fork to crimp. Place the pies around three inches apart on the baking sheet or sheets. You can brush the top with the optional JUST egg if you’d like for a shiny top.
Bake for 30 minutes or until the top develops some goldenness. Allow to cool and serve.
I’ve been thinking about Thanksgiving lately, specifically desserts. We have an annual tradition of hosting friends for the holiday meal and I wanted to create something unique but with traditional Thanksgiving flavors. I started tinkering around with the idea of making calzone fruit pies but then I turned to the idea of hand pies because I don’t know how many people want to fuss around with shaping calzones. With this recipe, you will just need a large cookie cutter – four-inches at least – for your top and bottom crusts and you’re good to go. Voila! These are pretty, show-stopper individual pies that you can certainly cut in half. This could also be pretty with a squiggle of powdered sugar glaze over the top when it’s cool.
16-ounces vegan pie crust dough, prepared as directed (this is the one I used)
2 cups fresh whole cranberries
200 grams (approximately seven ounces) vegan cream cheese
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon fresh grated orange peel
1 teaspoon pure vanilla extract
Two tablespoons JUST egg, optional
Mix together the pie dough, split into two large equal discs, cover with plastic wrap and refrigerate for an hour.
About a half hour before the dough is done chilling, heat the cranberries, cream cheese, sugar, cinnamon and nutmeg over medium-low heat, stirring until the cream cheese has dissolved and the mixture has thickened. Add the orange peel and vanilla, stir and allow to cool.
Preheat the oven to 375 degrees. Place parchment on a baking sheet.
When the hour is up for the dough, roll one half out at a time to about ¼-inch thick, and cut your circles out with your cookie cutter. Place those on the prepared baking sheet. (You may need two sheets.) Cut an even amount so you have top and bottom crusts. Use a sharp knife to cut slits in half of the dough circles. These will be your top crusts. Place a couple of tablespoons of the cranberry filling in the middle of the rest of the dough circles. Place the circles with slits over the top, press gently on the edges to hold it in place. Go around the edges with a fork to crimp. Place the pies around three inches apart on the baking sheet or sheets. You can brush the top with the optional JUST egg if you’d like for a shiny top.
Bake for 30 minutes or until the top develops some goldenness. Allow to cool and serve.
Vegan, Dessert, Pie, Hand Pie, Cranberry, Cream Cheese, Holiday, Thanksgiving, Autumn