Cranberry-ginger hand pies with cream cheese glaze from Homegrown: Cooking from My New England Roots (page 196) by Matt Jennings

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute additional butter for lard.

  • Kduncan on November 30, 2020

    We really enjoyed these. Had lots of fresh cranberries left over from our thanksgiving CSA, so decided to indulge and make these. As someone who doesn't like sugar, in the future I'd add less sugar to the filling but other than that, these were really delicious.

  • puddlemere on March 10, 2019

    These came out relatively well, but the crust had a more shortbread-like texture than pie crust, and I think I might prefer more of a pie crust texture. The crust was quite crumbly and kept breaking. I also couldn't find cranberries anywhere, so substituted blueberries and reduced the sugar a bit. I also forgot to make the cream cheese glaze, which probably would have been great but they were also pretty good without.

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