Cranberry Hand Pies

Ingredients

• 2 9-inch homemade pie crusts ((or 14 ounce box refrigerated pie crusts))
• 1/2 cup cranberry sauce ((homemade or store bought))
• 1 large egg + a splash of milk (, mixed together for an egg wash)
• 1/2 cup powdered sugar
• 1 tablespon orange juice
• 1/4 teaspoon orange zest

Instructions

1. 1

   Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.

2. 2

   In a small bowl, beat together the egg and milk.

3. 3

   Sprinkle some flour on a large cutting board and carefully unroll the pie crusts. Using a cookie cutter (or the opening of a tumbler glass) with a 4-inch diameter, cut dough into 8 circles. (Combine the scraps, roll out, and cut into 4 more circles.)

4. 4

   Drop a heaping tablespoon of the cranberry filling onto the center of 6 of the dough rounds. Brush the edge with the egg wash. Place the remaining 6 rounds on top of the fruit; press the edges gently to adhere the top and bottom dough rounds, then press to seal with a fork.

5. 5

   Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, and slice two small crisscross vents in the tops.

6. 6

   Bake for about 25-30 minutes until golden brown.

7. 7

   In the meantime, make your glaze. In a small bowl, combine the powdered sugar, orange juice, and orange zest.

8. 8

   When the pies have cooled, brush the glaze on top. Allow to cool completely and glaze to harden.

9. 9

   Serve and enjoy!