Happy Wednesday! It’s the day before Thanksgiving and there’s a flurry of activity at my house as I finish prepping pies and sides. Luckily, I’m not responsible for the turkey. This year is definitely different as I’m not travelling to see my family and am instead having a quiet dinner at home. Even though it’s going to be different, I’m looking on the bright side and trying to find fun ways to bring some magic to our celebration. While there’s definitely going to be pumpkin pie for dessert (check out my Pumpkin Mickey Pies if you need a recipe), but I’m also adding these festive Cranberry Mickey Hand Pies! These flaky pastry hand pies are filled with fresh cranberries and orange zest and topped with sparkling sanding sugar.
To start, make the dough for the crust. The easiest way to do this is in the food processor. You can still make it by hand using a pastry cutter or two knives to cut the butter into the flour, but it’s so much faster and easier to use a food processor.
First, combine the water and salt in a small bowl or liquid measuring cup. Stir until the salt dissolves and then place in the refrigerator until you need to add it to the flour mixture. Next, add the flour to the bowl of the food processor. Cut the butter into 1-inch pieces and scatter on top of the flour. Pulse until the the mixture forms large crumbs and some of the butter is pea sized.
Add the water mixture and pulse for several seconds until the dough becomes to come into a ball but is not totally smooth. You should still see some butter chunks. Transfer the dough to a lightly floured surface and divide into two balls. Shape each ball into a disk about 1-inch thick. Wrap each disk in plastic wrap and chill in the refrigerator for at least 2 hours.
While the dough is chilling, make the cranberry filling. Combine the orange juice, orange zest, cranberries, vanilla, and sugar in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Reduce to a simmer and cook, stirring occasionally, until the cranberries have softened, about 6-8 minutes.
Meanwhile, combine the cornstarch and 1 tablespoon of water in a small bowl. Stir until dissolved and then add to the cranberry mixture. Cook and stir the mixture until it thickens and looks glossy, about 30-60 seconds. Transfer to a heat-safe bowl and let cool to room temperature, stirring occasionally. Cover with plastic wrap and chill in the refrigerator until cold, about 1 hour.
Once the dough and the filling has chilled, start assembling the pies. First, place the pie crust dough on a lightly floured surface and roll out out to about 1/8 inch thickness. Cut into Mickey shapes using a large Mickey Mouse cookie cutter. I used one from the Disney Parks, but I’ve also seen it pop up online at Amazon. Place the cut-out dough pieces on a parchment lined baking sheet and keep in the refrigerator until ready to assemble. Make sure to cut out an even number of pieces so that each pie has a top and bottom crust.
Whisk the egg in a small bowl and then brush it around the edges of the cut-out dough pieces. To do this, I used a silicone pastry brush. On half of the pieces, place a spoonful of cranberry filling into the center of the head and ears. Place one of the other cut-out pieces on top, egg wash side down. Then crimp the edges of the pies using a fork to seal them together.
Place the hand pies on a parchment lined baking sheet and chill in the freezer for 15 minutes. Then, cut a small slit in the top of each pie and brush the remaining egg wash on top of each pie. Sprinkle with sanding sugar and then bake at 400 F for 16-18 minutes or until the crust is golden brown and the filling is bubbly. Transfer to a wire rack to cool and enjoy warm!
Whatever your plans are this year, I hope you have a safe and happy Thanksgiving!
Enjoy!
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Cranberry Mickey Hand Pies
Ingredients
Crust
- 1 teaspoon salt
- ⅔ cup water, very cold
- 3 cups + 2 tablespoons all-purpose flour
- 1 cup + 5 tablespoons unsalted butter, very cold
Cranberry Filling
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 8 ounces fresh or frozen cranberries
- ½ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoons cornstarch
Decoration
- 1 large egg
- sanding sugar
Equipment
- food processor
- large Mickey Mouse cookie cutter
Instructions
Crust
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In a small bowl, combine the salt and water. Stir until salt dissolves and place in the refrigerator until needed.
-
Put the flour in the bowl of a food processor. Cut the butter into 1-inch pieces and scatter over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is pea sized.
-
Add the water mixture and pulse for several seconds until the dough becomes to come into a ball but is not totally smooth. You should still see some butter chunks.
-
Transfer the dough to a lightly floured surface and divide into two balls. Shape each ball into a disk about 1-inch thick. Wrap each disk in plastic wrap and chill in the refrigerator for at least 2 hours.
Cranberry Filling
-
In a small saucepan, combine the cranberries, orange juice, orange zest, vanilla, and sugar. Bring to a boil, stirring until the sugar dissolves. Reduce to a simmer and, stirring occasionally, cook until the cranberries have softened, 6-8 minutes.
-
Place the cornstarch into a small bowl and add 1 tablespoon of water. Stir until combined and then add to the cranberry mixture. Cook and stir the mixture until it thickens and looks glossy, about 30-60 seconds.
-
Transfer to a heat-safe bowl and let cool to room temperature, stirring occasionally. Cover with plastic wrap and chill in the refrigerator until cold, about 1 hour.
Assembly
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Place chilled dough on a lightly floured surface and roll out to about ⅛ inch thickness, rotating the dough every few strokes.
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Cut into Mickey shapes using a large Mickey Mouse cookie cutter. Place cut out shapes onto a parchment lined baking sheet. Place baking sheets into the refrigerator until ready to assemble.
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Whisk the egg in a small bowl. Use a pastry brush to brush the edges of each Mickey dough cut-out with egg. In half of the dough cut-outs, place a spoonful of cranberry filling into the center of the head and each ear.
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Place the remaining dough cut-outs over the filled cut-outs, egg wash side down. Crimp the edges of the dough using a fork to seal them together. Place the pies on a parchment lined baking sheet and freeze for 15 minutes.
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Preheat the oven to 400 F.
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Cut a small slit on the top of each hand pie. Brush the tops with the remaining egg wash and then sprinkle with sanding sugar.
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Bake for 16-18 minutes or until the crust is golden brown and the filling is bubbly. Transfer hand pie to a wire rack to cool. Enjoy warm or store in an airtight container at room temperature.
Recipe Notes
Filling adapted from Bon Appetit