Pear Cranberry Hand Pies

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Pear Cranberry Hand Pies

Pear Cranberry Hand Pies~
(Makes 4 to 6 hand pies)

Pear Cranberry Hand Pies

Ingredients

• Buttery Pie Crust 1 1/2 cups all-purpose flour
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled, unsalted butter, cut into 1/2-inch pieces
• 1/4 cup ice water
• 1 quart Pear Cranberry Hand Pies OR
• 1 quart pie filling of your choice
• water, for sealing dough
• 1 egg
• 1 teaspoon water
• 2 tablespoons sugar
• 1 1/2 cups confectioners' sugar
• 1/2 cup milk or half-and-half

Cooking Directions

1. In a medium bowl, mix together flour, sugar and salt.
2. Using a pastry blender, cut in chilled butter until mixture resembles coarse crumbs.
3. Add 1/4 cup ice water; mix together until dough comes together, adding more ice water if needed. Form dough into a square; wrap tightly in plastic wrap.
4. Chill dough in refrigerator for 2 hours or up to 3 days.
5. Allow dough to stand at room temperature for 15 minutes before rolling out.
6. Roll dough out on lightly floured work surface.
7. Using a pastry cutter, divide dough into 8 rectangles.
8. Using a small cookie cutter, cut out a shape in 4 dough rectangles, these will be the tops of your hand pies. Place a small amount of pie filling on the remaining 4 rectangles, brush a small amount water on the edges. Place the 4 rectangles with the cut-outs on top of the filling. Lightly press down the edges to seal. Beat together the egg and water. Brush over the hand pies, sprinkle with sugar.
9. Bake at 375º for 30 minutes or until pies are golden brown. Remove from oven and place on a wire rack, set over wax paper. 
10. Meanwhile make glaze:
11. In a small bowl, mix together confectioners' sugar and milk. Stir until reach desired glaze consistency. Drizzle glaze over warm hand pies.

Pear, Cranberry, Pie, Butter, Crust