Cranberry ginger schnapps hand pie

Cranberry ginger hand pies 

(Mini pie) 

Warning!!!! This recipe is enough for 36 hand pie squares at 3"x3" and a small 8" pie! 

2 bags cranberries (12 ounces each)

3 bags loose leaf ginger peach tea

2 1/2 cups lemon juice

1 1/2 cups peach schnapps

2 1/2 cups sugar in the raw

1/2 cup dark brown sugar 

3. Tablespoons corn starch in 3/4 cup cold water. 

( about 2 # of your favorite pie do) 

Make pie do and let sit in fridge overnight. (Personal preference)

I cooked the filling the night before and let it set in the fridge as well. Makes everything easier when putting together!!

Bring lemon juice to steam and steep tea for 10 minutes.

Take tea bags out and drain..

Put all ingredients in pot except cornstarch mixture. 

Boil until just before cranberries pop! 

Roll out dough large enough to cut out to 27" x 12" 

(Enjoy beer)

Cut 27" x 12" rectangle and break down into 3" x 3" squares about 1/2. Cm thick

Then roll out each square a bit more individually before filling, by about a third! 

Add about 2 tablespoons filling. 

Seal with egg wash and fork pressing 

Coat with more egg wash. 

Sprinkle with sugar

Bake at 375 20 minutes.