Cranberry Handpies

• 1 (21 oz.) can apple pie filling, very coarsely chopped (undrained)
• 1 1/2 c. Granny Smith apples, cored and chopped
• 1/2 c. dried cranberries or dried cherries
• 1/2 c. coarsely chopped walnuts
• 2 tsp. grated lemon peel
• 2 pkg. all-ready pie crusts
• 1 large egg yolk, lightly beaten
• 2 tsp. cold water
• sugar

1. In large bowl, stir apple pie filling, fresh apples, cranberries, walnuts and lemon peel; mix and set aside.
2. Roll prepared pie crusts into 11-inch rounds.
3. Cut 4 (4-inch) circles. Set scraps aside for decorations.
4. Will have 16 circles.
5. Work with 2 circles at a time and refrigerate remaining between wax paper.
6. Place 1/2 cup filling in center of one circle.
7. Beat egg yolk with water.
8. Brush egg mixture on edges of circles.
9. Place second circle on top and use fingers to seal.
10. Lift carefully onto large ungreased cookie sheet.
11. Refrigerate remainder while fitting 4 to 8 on cookie sheet.
12. Brush all pies with remaining egg wash; sprinkle each with sugar and refrigerate 10 minutes. Preheat oven to 400u0b0.
13. Bake pies for 15 to 20 minutes or until golden brown.
14. Cool on wire racks.

apple pie filling, apples, cranberries, walnuts, allready pie crusts, egg yolk, cold water, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896699 (may not work)