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Maple Pumpkin Hand Pies
Maple Pumpkin Hand Pies
Maple Pumpkin Hand Pies
Maple Pumpkin Hand Pies cover
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From the Cook
From the Cook
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Maple Pumpkin Hand Pies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a medium bowl combine the flour and salt.
2
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Cut the cold butter into cubes and toss in the flour.
3
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Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.
4
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Add a couple tablespoon of water, then toss with your hands to combine.
5
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Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
6
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Wrap the dough tightly in plastic wrap, then chill for one hour.
7
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On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters.
8
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Wrap the dough in plastic wrap and chill for another 30 minutes.
9
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Roll the dough out again into a rough rectangle and repeat the folding process.
10
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Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.
11
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Just before rolling out the dough, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
12
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Roll the dough out to ⅛" in thickness.
13
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Use a 3" round cutter to cut out as many circles as possible. Re-roll and cut out more circles as needed.
14
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Place the circles on a separate parchment lined small baking sheet.
15
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On half of the pie dough circles, add about 1 tablespoon of the maple pumpkin butter.
16
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Use a sharp knife to cut slits in the top pie dough circles.
17
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Place the top circles on top and gently press the edges together, then use a fork to seal the edges.
18
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Chill the assembled hand pies in the fridge for about 15 minutes.
19
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Transfer the hand pies to the large baking sheet, then brush each with the egg wash.
20
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In a small bowl, combine the sugar and cinnamon, and sprinkle on top of each hand pie.
21
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Bake for about 16-18 minutes until evenly golden.
22
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Allow to cool completely on the baking sheet.

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Tips & Tricks (5)

  • Chill Your Dough Thoroughly 🧊
    Freeze your pie dough for at least 30 minutes before filling and sealing to prevent the butter from melting during baking, ensuring flaky, crispy hand pies with clean edges.
  • Seal Edges with Water 💧
    Brush a light amount of ice water around the dough edges before pressing them together with a fork to create an airtight seal that prevents filling leakage and ensures even browning.
  • Don't Overfill Your Pies 📦
    Use no more than 1-2 tablespoons of maple pumpkin butter per pie to prevent overflow during baking; overstuffed pies will burst and lose their beautiful presentation.
  • Egg Wash Application Timing ✨
    Apply egg wash only after your hand pies are completely assembled and chilled, brushing just before baking for a glossy, professional golden-brown finish without sogginess.
  • Cinnamon-Sugar Topping Technique 🤎
    Sprinkle your cinnamon-sugar mixture immediately after applying egg wash while still wet, so it adheres perfectly and creates a delicious caramelized crust during baking.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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