- 1 box of store bought pie crust top and bottom
- 1 can blueberry pie filling or cherry pie filling
- 1 egg
- ½ cup powdered sugar
- 1-2 Tbsp Oatsome Oat Milk
Remove the pie dough from the refrigerator. Lightly dust a work surface with flour. Roll the dough onto the floured work surface. Using a 4″ pumpkin cookie cutter, cut as many pieces out as possible. Place the pumpkin pieces on a parchment-lined baking sheet. Using a sharp knife, cut out jack-o-lantern faces on half of the pumpkin cutouts.
To assemble: Preheat an oven to 375 degrees F. Line a baking sheet with parchment paper. Lightly beat an egg in a small bowl. Place the pumpkin cutouts with no faces on the tray. Place 1 1/2 Tbsp of either filling in the center. Brush the edges around the filling with the egg. Place a pumpkin cut out with a face on top and line up the edges. Using a fork, press the edges together, sealing in the filling. Brush the top of the hand pie with egg and sprinkle with turbinado sugar, if desired. Bake for 25 minutes, until dark golden brown. Cool on a baking rack. Once cool, assemble the glaze. Mix the powdered sugar and oat milk together until smooth and drizzle over the top of the hand pies.