Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cranberry-Quince Hand Pies
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- Level: Easy
- Total: 1 hr
- Prep: 5 min
- Inactive: 20 min
- Cook: 35 min
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 261
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 171 mg
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.
- Level: Easy
- Total: 1 hr
- Prep: 5 min
- Inactive: 20 min
- Cook: 35 min
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 261
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 171 mg
Ingredients
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.
