| January 30, 2013

She's been dishing out delicious recipes for years on the internet, and now Lori Lange's family-friendly favorites are coming to a cookbook near you.

"The Recipe Girl Cookbook" is due out in April (you can preorder your copy here), and it contains nearly 200 of Lori's best appetizers, entrees and desserts — as well as her invaluable time-shaving and money-saving tips. But the one thing Lori never compromises on is flavor, as her crowd-pleasing apple cranberry hand pies prove.

READ: 11 Ways to Save Money on Healthy Food

Lange whips up these mouthwatering individual treats using only fresh, easy-to-find ingredients. And while they're reminiscent of the store-bought single-serving pies, Lange promises that "they’re infinitely more delicious and satisfying" than their supermarket counterparts.


Recipe Girl's Apple Cranberry Hand Pies

Cooking Method: 
Prep Time: 
45 minutes, plus chilling time
Cook Time: 
30 to 35 minutes
12 hand pies


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces
  • 5–6 tablespoons ice water
  • 2 cups diced peeled Gala apples
  • 3/4 cup halved frozen cranberries
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup packed light brown sugar
  • 1 1/2 teaspoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg white, beaten and mixed with 1 tablespoon water
  • Sparkling or granulated white sugar


  1. To prepare the crust, whisk together 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl. Cut in the cold butter until a crumb mixture forms. (Tip: The easiest way to cut butter into the flour is with a food processor. Add the flour and salt and butter to the food processor and process a few times until a crumb-like mixture forms. Alternately, use either two knives or a pastry blender to cut the butter into the flour until you create a crumb-like mixture.)
  2. Drizzle in 5 tablespoons of the water into the crumb mixture and mix until the dough comes together. Add an additional tablespoon of water, if needed. Gather the dough into a ball and wrap it with plastic wrap. Chill the dough for 1 hour before rolling.
  3. For the filling, toss the apples and cranberries with the lemon juice in a large bowl. In a smaller bowl, mix 1/4 cup brown sugar, 1 1/2 teaspoons flour, 1/4 teaspoon cinnamon and 1/8 teaspoon salt. Add the sugar mixture to the fruit mixture and toss to combine.
  4. Line a large baking sheet with parchment or Silpat mats, or spray with nonstick spray.
  5. Remove the dough from the refrigerator. On a floured surface, roll it out to 1/4-inch thick. Cut the dough using a 5-inch round cutter (Lori's Tip: check your plastic bowls and find one with a 5-inch diameter, and use the top of the bowl to “cut” the dough). Gently re-roll dough scraps as needed.
  6. Scoop 2 to 3 tablespoons of the filling mixture onto one side of each round. Rub a little bit of water around the edge of each round, then fold the rounds over so the edges meet and use a fork to seal the edges. Transfer the hand pies to the baking sheet, leaving 1 1/2 inches between each pie. Use a knife to cut three slits into the top of each pie, brush with the egg wash and sprinkle with sugar. Chill for 30 minutes.
  7. Bake the pies at 375 degrees F for 30 to 35 minutes, or until golden brown throughout. Let the pies cool for 10 minutes on the baking sheet and then transfer to a wire rack to cool completely. (Lori's tip: The pies may be made up to 1 day ahead.)