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Cranberry Immunity Hand Pies Recipe

These cranberry hand pies are packed with immune-boosting vitamin C, thanks to the addition of Superfood+ Immunity Blend. Plus, the pie filling packs a powerful punch of tart citrus flavor and is secretly brimming with plant-powered fiber. They're the perfect treats to satisfy any craving.


Pie Dough:

1¼ cup Almond Flour

3/4 cup Tapioca Flour

1/2 cup Butter or Shortening, cut into small pieces

1 Organic Egg

1/4 tsp Salt

3/4 tsp Vanilla Extract

Cranberry Filling:

1 Tbsp Navitas Organics Superfood+ Immunity Blend

2 Tbsp Navitas Organics Chia Seeds

3 cups Cranberries

Juice of 1 Orange

1/3 cup Honey

Egg Wash:

1 Organic Egg

1 Tbsp Plant-Based Milk


Pie dough: Prepare the pie dough by pulsing flours, salt and butter (or shortening) in a food processor, until mixture resembles coarse crumbs.
Add in egg and vanilla extract, until just combined. Cover the dough with plastic wrap and let rest in the fridge overnight.

Cranberry filling: Prepare the cranberry filling by heating cranberries, juice of an orange and honey on the stovetop over medium-high heat until the cranberries have burst, about 10 minutes.

Remove the filling from heat and stir in the chia seeds and Superfood+ Immunity Blend. Chill in the fridge to thicken.

Assemble and bake: Cover a baking sheet with parchment paper, and preheat the oven to 350˚F. Roll out the chilled dough and cut circular shapes using cookie cutters.

Working quickly, add a dollop of cranberry filling in the center of half the dough circles. Top with the remaining dough circles, pressing down on the edges with a fork to seal. Cut a small slit on the top of each pie.

To make the egg wash, beat the egg and milk together. Brush egg wash across the top of each pie.

Bake for 20 minutes until the crust is golden and filling is bubbling.

Makes 1 Dozen Small Pies


Submitted by @stasharosen