Directions:
- For dough: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse cornmeal (no big pieces of butter should remain). With motor running, slowly drizzle 1/2 cup ice water through feed tube. Pulse until dough just begins to come together.
- Divide dough in half. Form each half into a ball; flatten into disks. Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature for 15 minutes to soften slightly before rolling out.
- For filling and assembly: Combine cranberries, sugar, orange zest and juice, and tapioca in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely. DO AHEAD: Cranberry filling can be made 5 days ahead. Cover and chill.
- Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16 thick. Using cookie cutter, cut out 16 circles.
- Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4 around edges to seal. If desired, use cookie cutter to clean edges. Repeat with remaining dough, egg, and filling.
- Divide pies between prepared sheets; chill for 45 minutes. DO AHEAD: Pies can be made 2 hours ahead. Cover; keep chilled.
- Preheat oven to 425°F. Working with 1 baking sheet of pies at a time, score dough, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with raw sugar.
- Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of pies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.84 Kcal (1021 kJ) | ||
| Calories from fat | 7.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 1% | |
|---|---|---|---|
| Cholesterol | 11.63mg | 4% | |
| Sodium | 207.43mg | 9% | |
| Potassium | 60.29mg | 1% | |
| Total Carbs | 55.84g | 19% | |
| Sugars | 30.72g | 123% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 3.35g | 7% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 1.5mg | 8% | |
| Calcium | 10.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 289.29 Kcal (1211 kJ) | ||
| Calories from fat | 8.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 1% | |
|---|---|---|---|
| Cholesterol | 13.79mg | 4% | |
| Sodium | 246.1mg | 9% | |
| Potassium | 71.53mg | 1% | |
| Total Carbs | 66.25g | 19% | |
| Sugars | 36.45g | 123% | |
| Dietary Fiber | 1.14g | 4% | |
| Protein | 3.98g | 7% | |
| Vitamin C | 17mg | 24% | |
| Iron | 1.8mg | 8% | |
| Calcium | 12.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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