These Cranberry Hand Pies are easy, crazy delicious, and the perfect individual serving size. Plus a fantastic use of any left over cranberry sauce!
In a small saucepan, mix together the cranberries, pomegranate juice, orange juice, brown sugar, cinnamon, and salt. Bring to a boil; 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.
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
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 cookie cutter (or the opening of a tumbler glass) with a 4-inch circumference, cut dough into 8 circles. (Combine the scraps, roll out, and cut into 4 more circles.)
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.
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.
Bake for about 25-30 minutes until golden brown.
In the meantime, make your glaze. In a small bowl, combine the powdered sugar, orange juice, and orange zest.
When the pies have cooled, brush the glaze on top. Allow to cool completely and glaze to harden.
Serve and enjoy!