It’s February folks and that means that Valentines Day is right around the corner, seven days away to be exact! It’s been way to long since I last posted so I thought I’d honor my coming back to Sweet Tooth Tuesdays by hosting Seven Days of Love. We all need a little love right now, don’t we? For the next week, I will be posting all sorts of recipes filled with taste explosions and stories of tenderness to get you into a loving mood! (Cue the mouth watering…)
I happen to have a new Cutie Pie in my life, let’s call him Cutie (maybe this is what’s been distracting me lately…), so I’ve created these cute pies for my Cutie Pie. I wanted to make something that represents Cutie for me; and the tartness of these Cranberry Ginger-Lime hand-pies does this perfectly. He’s the sour complement to my sweet tooth, just as the filling is balanced by the hug of the sweet pastry.
Let’s make some cute pies!
Cranberry Ginger-Lime Cute Pies
Fill sweet pastry with a tangy Cranberry Ginger-Lime filling, and send hearts soaring...
- Sweet Pastry Dough: Pulse 3 2/3 cups flour, 1 cup sugar, and 1 1/2 teaspoons salt in a food processor. Add 1 1/2 cups chilled butter cut into little pieces, and blitz until the mixture becomes coarse. While the processor is on, pour about 1/2 cup ice water to the mixture until it comes together. Divide and form into disks, wrap in cling film and refrigerate for at least 2 hours! This can be made 2 days ahead.
- For the Filling:
- 1 pound or 4 cups cranberries
- 1 cup sugar
- 2 limes, zest and juice
- 1 Tablespoon lemon juice
- 2 Tablespoons fresh ginger, grated
- Step 1 While the dough is chilling, make the cranberry ginger-lime filling. In medium saucepan combine cranberries, sugar, the zest and lime juice limes, and lemon juice, then bring to a boil over medium heat.
- Step 2 Add fresh ginger to the pot when boiling. Cook the mixture till it becomes thick and coats the back of a spoon, about 10 minutes.
- Step 3 Transfer to a shallow bowl and let cool completely.
- Step 4 When both dough and filling are sufficiently cooled, it’s time to assemble these cuties!
- Step 5 Roll out one dough disk on a floured surface till it’s about 1/8 inch thick. Since the dough has a high sugar content, it’s harder to work with so work quickly! Use a cookie cutter to stamp out the hearts. You can use different sized cutters, as long as you make enough pairs…each pie needs a top and bottom (it takes two to tango). When you’re done place the bottoms on a lined baking sheet.
- Step 6 Spoon the filling onto each pastry piece leaving about 1/2 to 1/4 inch space around the edge. Flatten the filling so it’s evenly laid. Beat one large egg, and brush the egg wash around the edges.
- Step 7 Place the top layer on the pies, press down the edges, and gently use a fork to seal. Repeat till the baking sheet is full, and place the in fridge to chill for 45 minutes before baking. Finish all the pies, and store up to 2 hours in the fridge. Keep the egg wash chilled, too.
- Step 8 Preheat oven to 450°F.
- Step 9 Before baking, score the pie tops with an X to let steam escape. Also, brush the top with egg wash and sprinkle with sugar. (I prefer a larger granule for finishing.)
- Step 10 The size of the pies will affect the baking time. Smaller pies with take about 15 minutes and larger pies might take up to 25 minutes.
- Step 11 They are done when the pastry is golden and the filling is bubbling. Yummy!
Let the pies cool on a rack for a bit before serving, I prefer mine warm! The little ones are great for sending with friends (I forced a bag of them onto a friend before ran off the subway). However, if we’re talking sweethearts, the bigger ones are best for sharing while cuddled up on a cold night! I speak from experience…
Baking is about love so don’t forget to share the love!
These hand pies keep in an air-tight container for up to 3 days. Spread the love!