Cranberry Hand Pies
Hand Pies – an easy breakfast option with a cranberry pomegranate filling. We like to make these cranberry hand pies on the weekend and then heat them up in the morning for breakfast.
- 3 ounces fresh or frozen cranberries 1/4 of a bag
- 1/4 cup pomegranate juice
- 2 tablespoons orange juice
- 1/4 cup sugar
- pinch of salt
- 1 large egg
- splash of milk
- 2 9- inch homemade or store-bought pie crusts
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.
In a small saucepan, mix together the filling ingredients. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes. Remove from heat and let cool.
In a small bowl, beat together the egg and milk.
Sprinkle some flour on a large cutting board and carefully unroll the pie crusts. Using a 4 inch cookie cutter cut dough into circles. Ball up the dough and re-roll it to get more circles out of it.
Drop a heaping tablespoon of the cranberry filling onto the center of half of the dough circles. Brush the edge with the egg wash. Place the remaining 6 rounds on top of the filling topped dough circles. Press the edges gently to stick the top and bottom dough rounds together, then press to seal with a fork.
Transfer pies to the lined baking sheets. Brush the tops with the egg wash, and slice an "X" in the tops to vent steam.
Bake for about 25-30 minutes until golden brown. Allow to cool and serve!