All summer I had this great idea that I was going to make some flaky, mouthwatering hand pies with fresh berries. Well, that never happened! So I made it happen this weekend with these Maple Glazed Pumpkin Hand Pies. It’s not berries, but they were just as good!
Any time I make crust, whether it be for a pie or tarts, I never seem to roll it out thin enough. I think I have the dough-making down, it’s just the rolling out I have trouble with. Rolling it out too thin and it tears, rolling out too thick and it’s doughy. Every time I’m at the counter with my rolling pin I always think I should get my husband’s measuring tape out and measure the thickness of my dough. I can just imagine my husband walking into the kitchen and wonder what the heck I’m doing!
My mother-in-law is probably the best crust-maker in our family (my sister claims to have some pretty good crust but I won’t be tasting hers until Thanksgiving). She even gave me a private lesson at the cottage one summer and it turned out great. When I returned home and tried to make it though, it didn’t turn out the same. Figures! I swear she adds a secret ingredient in her crust that she’s forgetting to tell me about!
The filling for these hand pies is the same filling I use for my pumpkin pies, I just halved the recipe for these. My son says my pumpkin pie is his favorite so I knew that he would like these, especially being able to eat them with his hands. I hope you like them as well!
Dough recipe adapted from Half Baked Harvest