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–+ servings
a gluten free cranberry hand pie cut in half on a white plate.

Gluten Free Cranberry Handpies

Sandi Gaertner
These quick and easy homemade gluten free cranberry hand pies can be made with my cranberry sauce recipe, or use leftover cranberry sauce.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6 hand pies
Calories 425 kcal

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • ¼ teaspoon salt
  • 8 tablespoons butter, cold * see note
  • 1 egg, large
  • 1 teaspoon lemon juice
  • ¼ cup water * you may need 1-3 TBSP additional water depending on the gf flour blend.
  • 1 egg * for egg wash!

Cranberry Sauce Filling

  • 8 ounces fresh cranberries * about 1 package
  • 2 tablespoons orange zest
  • ⅓ cup orange juice
  • ½ cup sugar

Icing

  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons water *note you can use more or less depending on how thick you want your icing.

Instructions
 

The Cranberry Sauce:

  • In a small pot add the cranberry ingredients. Cook on medium-low, stirring frequently. You will hear popping as the cranberries cook and that is normal. Turn the heat down to simmer. Remove from the stove and allow to cool
  • * You can use leftover cranberry sauce if you prefer.
  • Preheat the oven to 350º F.

The Crust:

  • In a large bowl, add the dry ingredients and whisk to blend.
  • Use a pastry blender to cut in the cold butter chunks.
  • Add the wet ingredients and mix into a pie crust dough.
  • Dust gluten free flour on the counter or wax paper. Roll the dough to a 1/4 inch thick rectangle. You can make the crust thinner but it may be harder to work with.
  • Use a pizza wheel or sharp knife to cut the dough into rectangles.
  • Place some cranberry sauce in the middle of a rectangle. Cover with another piece of dough.
  • Use a fork to press the edges down so the filling doesn't spill out. Cut an air hole or two on the top of the hand pie.
  • Scramble an egg and use a pastry brush to brush it over each hand pie.
  • Bake for 20-25 minutes (depending on the size of your hand pies).
  • Allow to cool while you mix up the icing.
  • Add the icing ingredients (except the orange zest) to a small bowl and mix. Drizzle over each hand pie then top with orange zest.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Cup4Cup. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These hand pies will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1hand pieCalories: 425kcalCarbohydrates: 65gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 253mgPotassium: 91mgFiber: 5gSugar: 40gVitamin A: 604IUVitamin C: 15mgCalcium: 41mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.