Cranberry-Quince Hand Pies
- Level: Easy
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 261
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 1
- Cholesterol
- 10
- Sodium
- 171
- Total: 1 hr
- Prep: 5 min
- Inactive: 20 min
- Cook: 35 min
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.