Spiced Cranberry Hand Pies

1. Preheat oven to 400°F (200°C). Mix cranberry sauce, cranberries, 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 (9-cm) round cookie cutter. Spoon about 1 tablespoon (15 ml) 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 (5 cm) 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.

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 (55 g) icing sugar, 1 tablespoon milk and 1/4 teaspoon (1 ml) Club House® Pure Vanilla or Lemon Extract in small bowl. Drizzle over cooled hand pies to serve.

Nutrition Information per Serving: 278 Calories, Total Fat 14g, Cholesterol 28mg, Sodium 253mg, Carbohydrates 36g, Fiber 0g, Protein 2g