Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
Repeat entire process with remaining pate brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.
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