Wrap up two delicious flavors of the holidays in these cute handheld pies. Flaky, all-butter pie crust holds spiced pumpkin filling and cranberry sauce.
Have the Perfect All-Butter Pie Crust Dough, divided into two portions waiting for you in the fridge.
Make the pumpkin filling:
In a medium bowl whisk together the flour, granulated sugar, cinnamon, nutmeg, ginger, salt and ground cloves.
In the bowl of a stand mixer, combine 2 of the eggs, the pumpkin purée and evaporated milk. Add in the flour mixture in two or three additions until the batter comes together and is smooth.
Roll out the dough:
Have a small bowl of ice water with you at the work area. Line a large baking sheet with parchment paper.
Remove one of the dough portions from the fridge and divide it into 5 pieces.
Roll out each piece into a 6-inch circle.
Fill the pies:
Into the center of each circle place 2 tablespoons of pumpkin filling. Top this with 1 heaping teaspoon of cranberry sauce.
Working on one pie at a time, moisten the edge of the dough with water. Fold the far edge of the circle toward you to meet the other edge.
Fold the edge up one time, moisten this with water, and then fold the edge up again. Crimp the edge down firmly with your fingers or a fork.
Place the pie on the prepared baking sheet. Continue with four other pies and place them on the baking sheet.
Repeat these steps with the remaining portion of pie crust dough so you have a total of 10 hand pies. Cover them loosely with plastic wrap and refrigerate the pies for 30 minutes.
Bake:
Preheat the over to 400° F. Place an oven rack in the position just below the middle of the oven.
Remove the pies from the fridge. Crimp the edges once more firmly. Cut 1 or 2 slits in the tops of the pies to vent them.
Beat the remaining egg with 2 tablespoons of water. Brush the tops of the pies with this egg wash. Sprinkle some granulated sugar over the tops.
Bake the pies for 30 minutes, until the crust has nicely browned and a toothpick inserted into the filling comes out clean.
Remove the pies to a cooling rack and allow them to cool for 10 minutes. Serve the pies warm or at room temperature.
Notes
This recipe uses my Perfect All-Butter Pie Crust. Visit my post here to see the recipe plus tips and tricks for this delicious hand-made pie crust dough. In a pinch for time? Make this dough ahead of time: up to 3 days ahead if stored in the fridge or 1 month ahead if stored in the freezer.
Remember that if the dough is getting warm or difficult to handle, pop it back in the fridge to chill for 10-15 minutes.