Step 1

Remove the dough from the packaging and let sit on the counter, unrolled, until room temperature. About 30 minutes.

Step 2

While the dough is sitting, combine the cranberry sauce, cinnamon, orange zest, brown sugar, allspice, clove, ginger, and salt in a small bowl. Set aside.

Step 3

Preheat the oven to 450° F. Line a baking sheet with parchment paper. Unroll one of the pie crusts and make sure it doesn't crack when you unroll it. Press any small cracks back together with your fingers. Using a 2.75" round cookie cutter, or top of a mason jar or glass, cut out 10 circles. Repeat with a second pie crust so you have 20 small circles.

Step 4

Place 1 tsp of the cranberry mixture in the middle of one of your dough circles. Lay another dough circle on top of that and press the edges together with prongs of a fork to seal (see pictures for reference). Don't worry if it gets a bit messy! Cut a small slit in the top of each hand pie. You will have 10 hand pies ready to cook. Lightly brush the top of each hand pie with with milk of your choice and then sprinkle with turbinado sugar.

Step 5

Bake the hand pies for 11 minutes, or until golden brown.

Step 6

While the first batch is baking, prepare the remaining 10 hand pies by repeating steps 3 and 4.

Step 7

When the first round of hand pies are baked, remove from the oven and bake the remaining 10.

Step 8

Let the pies cool slightly and enjoy!