Dessert tastes better when you can hold it in your hands! For this fun fall baking project, roll out Three Babes Bakeshop’s pie dough and give it the “Pop-Tart” treatment.
What You Get
Pie dough (see note below)
Pumpkin pie spice
What You'll Need
Makes 8 hand pies
30 minutes active time
2 hours total time
Preheat the oven to 375ºF. Line a sheet pan with parchment paper.
On a lightly floured surface, roll out one of the pie doughs into a large rectangle, about ⅛ inch thick. Trim the dough, if needed, so the sides are even, and cut into 8 smaller rectangles (about 3-by-5-inches each). Use a spatula to transfer the rectangles to the prepared pan. Top with a second piece of parchment. Repeat rolling and cutting the second pie dough, then transfer those rectangles onto the top parchment. Refrigerate the dough while you make the filling, at least 5 minutes.
In a bowl, whisk together ⅓ cup packed brown sugar, ⅔ cup pumpkin purée, 1 tablespoon heavy cream, 1 teaspoon pumpkin pie spice, and a pinch of salt.
Slide the top sheet of dough rectangles onto your work surface, and brush with a thin layer of heavy cream. Mound 2 tablespoons of the pumpkin filling in the center of each rectangle, leaving a ¾-inch border. Top with the remaining rectangles, using your fingertips to press firmly around the edges to seal the dough. With the tines of a fork, press down around the edges to further seal the pies. Return the hand pies to the pan, spacing them evenly apart.
Bake the hand pies until the edges and bottoms are golden brown, 25 to 30 minutes. Let cool on the baking sheet for 30 minutes.
Meanwhile, in a bowl, whisk together 1 cup powdered sugar, ¼ teaspoon pumpkin pie spice, and a pinch of salt until combined. Whisk in 1 to 2 tablespoons water, enough to make the glaze pourable and smooth. Drizzle over the cooled hand pies. Let the glaze set, about 30 minutes, then serve.
Contains: milk, wheat.
Note: The pie dough may arrive frozen for freshness. Store it in the refrigerator to thaw overnight. Do not microwave.