Cranberry & Cherry Hand Pies! A super easy way to use your leftover cranberry sauce and extra pie dough! First off, I make my cranberry sauce by boiling the berries in juice rather than water. I used pure Pomegranate but any juice will do and just follow the package directions. If I use a sweet juice, I reduce the amount of sugar a bit. I mixed my leftover cranberry sauce with canned cherry pie filling. I added the cherry to balance the tartness of the cranberries. Tea towel from the Hearth & Hand Collection at Target.
Next I rolled out my dough, I used the ready made Pillsbury pie dough. Use a drinking glass or small bowl to cut out an even number of round discs. On the bottom piece place a spoonful of filling, cover with a 2nd disc and press edges through with a fork to seal.
Brush tops with an egg wash and sprinkle a bit of sugar. Bake at 400 for about 20 minutes until golden brown. Let cool before serving. You could also use leftover pumpkin pie, sweet potatoes or even stuffing mixed with turkey for a savory version.
all photos & content © Lara Rossignol