Ingredients

The following ingredients have 4 Servings
  • 2 9-inch homemade pie crusts ((or 14 ounce box refrigerated pie crusts))
  • 1/2 cup cranberry sauce ((homemade or store bought))
  • 1 large egg + a splash of milk (, mixed together for an egg wash)
  • 1/2 cup powdered sugar
  • 1 tablespon orange juice
  • 1/4 teaspoon orange zest

Instruction

  • 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!