Cranberry-Quince Hand Pies

Floral quinces and tart cranberries make a lovely deep pink filling for these little pies. You can freeze them for 3 days before baking[; if you do, wait until you are ready to bake them to brush the tops and sprinkle with sugar, and give them a few extra minutes in the oven.]

Total Time:
1 hr
Prep:
5 min
Inactive:
20 min
Cook:
35 min

Yield:
12 hand pies
Level:
Easy

Ingredients
  • 4 tablespoons cold unsalted butter
  • 12 ounces ripe quinces, peeled, cored and cut into 1/4-inch cubes
  • 2/3 cup cranberries
  • 1/2 cup granulated sugar
  • Pinch fine salt
  • 2 prepared pie crusts
  • 2 tablespoons raw sugar, for topping
Directions
  • Special equipment: a pastry brush.

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.

  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat until it starts to brown. Add the quinces and cook, stirring occasionally, until browned in spots, about 3 minutes. Add the cranberries, granulated sugar and 1/4 cup water, bring to a simmer and cook, stirring occasionally, until the liquid is syrupy, the quinces are tender and the cranberries start to burst (or you can pop them), 4 to 5 minutes more. Stir in the salt. Transfer the mixture to a metal bowl and refrigerate until cool, about 15 minutes.

  • Dice the remaining 2 tablespoons butter into bits and fold it into the fruit. Cut the pie crusts into twelve 4-inch rounds. (You'll have to reroll the scraps from each crust to get enough.)

  • Fill a small bowl with water. Brush the edge of one of the pastry rounds with water. Spoon 1 heaping tablespoon (about 1 1/4 ounces) filling into the center. Fold the dough over the filling, seal by pressing the edges with a fork and place on the prepared baking sheet. Repeat with the remaining dough and filling, leaving a few inches between the pies. Brush the tops with a little water and sprinkle with some of the raw sugar. Use a paring knife to cut two little vents in the tops of the pies.

  • Bake until the crust is golden brown and the filling is bubbling, about 24 minutes, rotating the pan after 12 minutes. Place the pan on a rack and let the pies cool for 5 minutes before serving. They can also be served at room temperature.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Fall Produce Guide