Spiced Cranberry Hand Pies

INSTRUCTIONS

• 1 Preheat oven to 400°F. Mix Cranberry Sauce, Craisins®, cinnamon, vanilla and salt in small saucepan. Bring to simmer on medium heat. Mix lemon juice and cornstarch in small bowl until well blended; stir into cranberry mixture in saucepan. Cook and stir 1 minute until thickened. Stir in lemon zest. Remove from heat. Let cool 10 minutes.
• 2 Unroll crusts on lightly floured surface. Cut out 8 rounds from each crust using 3 1/2-inch round cookie cutter. Spoon about 1 tablespoon cranberry filling onto center of 8 rounds. Brush edges of each filled crust lightly with egg. Top each with a second dough round, pressing edges with the back of a fork to seal. Use a sharp knife to cut small slits or an ‘x’ on top crust to allow steam to escape. Place hand pies 2-inches apart on parchment-lined baking sheets. Brush tops with remaining egg. Sprinkle lightly with sugar, if desired.
• 3 Bake 18 to 20 minutes or until crust is light golden brown. Serve warm or at room temperature.
• 4 Test Kitchen Tips:
  •Swap in your favorite prepared gluten-free pie crust to make this recipe gluten-free.
  •Drizzle hand pies with a simple vanilla glaze after baking, if desired. Mix 1/2 cup confectioners' sugar, 1 tablespoon milk and 1/4 teaspoon McCormick® Pure Vanilla or Lemon Extract in small bowl. Drizzle over cooled hand pies to serve.