1/2cupwhole milk or evaporated milk (cashew or almond milk for dairy free)
One egg plus2 tablespoons water for egg wash to seal hand pies.(Do not add to filling.)
Pie Crust Dough
2cupsall-purpose flour
2tablespoonssugar
1/2teaspoonsalt
1/8teaspoonbaking powder
1cupbutter or shortening (or 1/2 cup each)
1/2cupcold water
Maple Glaze
2cupspowdered sugar
4tablespoonsmilk (oat milk or almond milk is great too)
1teaspoonMapleline extract(Watkins maple extract is good, but it is clear, if you want a maple "color" use Mapleline.)
1/2teaspoonvanilla
Instructions
Pumpkin Pie Filling
Preheat oven to 350 F. With Pour into prepared nut crust.
In a large bowl, using a whisk or electric mixer, mix the pumpkin and spices together. Beat in eggs and milk until thoroughly combined and smooth.
Spray baking dish/pan with non-stick spray and pour filling into dish.
Bake at 350 F for 40 to 45 minutes. Glass bakeware tends to bake a little quicker.
Let cool on counter for about 20 minutes and then place in refrigerator. The filling can be made a few days in advance.
Pie Crust Dough & Assembly
Preheat oven to 400 F.
In a large bowl, stir together all the dry ingredients.
Using a large fork or pastry cutter, cut in the butter/shortening until crumbly and pea sized.
Add the cold water all at once and mix just until forms a ball (do not knead or over mix). The dough will be rather soft.
Divide dough in thirds, and roll out a section on a heavily floured counter top. Use a 4-1/2 inch cookie/biscuit cutter for each hand pie.
Place 2 tablespoons of filling onto each round. Use a pastry brush and brush one-half of round with egg wash. Folder over, press and seal with tines of fork. Do not brush tops with egg wash if you want a smooth finish for glazing.
Place hand pies on parchment lined baking sheet. Bake for 22 to 25 minutes @ 400 F. Use a spatula and place on rack until cool enough to handle for glaze.
Maple Glaze
In a medium, but deep bowl, whisk all of the ingredients for the glaze. Whisk until lumps are gone, this will be a little on the thin side. If it is too thick, had 1 teaspoon of milk at a time until right consistency.
Place parchment on baking sheet with cooking rack on top. Dip the tops of each hand pie and place on rack. The extra icing will drip off and as they cool the icing will harden.
Store in refrigerator for up to one week (like they're going to last that long)! ;)