- 2/3 cup
- 3 tablespoons
- 1 teaspoon McCormick® Ground Cinnamon
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/8 teaspoon salt
- 1 teaspoon cornstarch
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 package (14.1 ounces) refrigerated pie crust (2 crusts)
- 1 egg, lightly beaten
- Granulated sugar, for sprinkling (optional)
Preheat oven to 400°F. Mix cranberry sauce, Craisins® , cinnamon, vanilla and salt in small saucepan. Bring to simmer on medium heat. Mix cornstarch and lemon juice in small bowl until well blended; add to cranberry mixture in saucepan. Cook and stir 1 minute until thickened. Stir in lemon zest. Remove from heat. Let cool 10 minutes.
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 ‘x’ shape on top 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.
Bake 18 to 20 minutes or until crust is light golden brown. Serve warm or at room temperature.
Test Kitchen Tip: 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.
This recipe was brought to you in collaboration with McCormick®