Preheat oven to 400 degrees F.
In a large bowl, mix sugar and clear-jel until combined.
Add the berries, tossing to combine.
Stir in vanilla and cinnamon
Heat the mixture in a saucepan over very low heat, stirring until the berries soften and fall apart-less than 5 minutes. The mix will be thick and jam-like.
Remove from heat and set aside while you cut out the dough circles.
Unroll pie crusts and use a 4 inch circle (or your favorite shape!) to create 24 circles (enough for 12 hand pies) re-rolling dough as needed.
Place six circles on a parchment lined cookie sheet. Place about 2 teaspoons berry filling in the middle of each circle and brush the edges with egg wash.
Place another circle over the top of the filling and press gently to seal.
Brush tops of hand pies with egg wash and sprinkle with raw sugar.
Bake at 400 F for 20-25 minutes or until they're deep brown. Some of the filling may ooze out. (Especially if you are using lattice tops!)
Remove the hand pies from the oven and cool on a rack.
P.S. They are even better if you add a scoop of vanilla ice cream on top!