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Cranberry Orange Hand Pies [Vegan]
Sweet and tart cranberries in a flaky pie crust, topped with a maple glaze. The crust in this recipe includes the unique addition of ground up pecans for a sweet snack that's truly seasonal.
Ingredients You Need for Cranberry Orange Hand Pies [Vegan]
How to Prepare Cranberry Orange Hand Pies [Vegan]
- Combine all ingredients but the extracts in a medium pot and bring to a simmer. Cook until the cranberries have popped, then remove from heat. Add the extracts and stir to blend. Set aside.
- In a large bowl, mix together flour, pecans, sugar, and sea salt.
- Cut in coconut oil with a pastry blender, or 2 knives, until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together, but isn't too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
- Roll out into a rectangle on floured parchment and floured rolling pin.
- Cut into 8 circles, re-rolling scraps if needed. If the dough gets too warm and sticky, briefly chill it in the freezer. You want it to be kept cool, or it will tear easily.
- Preheat oven to 375°F.
- Spoon the filling onto the middle of the prepared little crust circles, and fold in half carefully, pressing the edge where it is open, and crimping with a fork.
- Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
- Whisk glaze ingredients together until smooth, adding more water if too thick. You want it to be pourable.
- Spoon some of the glaze over each pop tart, and smooth it out to cover the top. Let set before serving.


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