1. Center a rack in oven and heat to 400 degrees.

2. Unroll pie crust on a lightly floured surface. Using a 4" round cookie cutter, cut out nine rounds, rerolling scraps as needed.

3. Combine pie filling and ginger in a small bowl. Spoon about 1 1/2 tablespoons into the center of each dough round, leaving a 1/2" border (do not overfill pies; you may have some filling left over). Brush beaten egg over border, then fold dough over filling and crimp edges with a fork to seal. Cut a few slits to allow steam to escape, then brush tops with more egg.

4. Transfer hand pies to a parchment-lined baking sheet and bake until golden brown, about 15 minutes. Serve warm or at room temperature.

Source: Hannaford fresh Magazine, October - November 2021