Q1: What is the absolute, number one secret to a flaky, not tough, pie crust when you are working with store-bought dough?

The secret is to keep your dough as cold as possible ! Be sure to work with the dough straight from the refrigerator, and to handle it as little as possible with your warm hands. This is the key that will ensure all the little pockets of fat in the dough stay solid, which is what creates those beautiful, flaky layers when it bakes.

Q2: Can I make these Halloween hand pies ahead of time for a party?

Yes, this is a perfect make-ahead appetizer! You can fully assemble the unbaked hand pies on a baking sheet, cover them tightly, and keep them in the refrigerator for up to 24 hours . When your party starts, you can simply brush them with the egg wash and pop them in the oven so they are served hot and fresh.

Q3: How do I keep my hand pies from leaking their filling in the oven?

The key is to not overfill them and to get a good seal around the edges. Be sure to leave a 1/2-inch border of dough around your filling, and after you have placed the top strips, use the tines of a fork to press down firmly and seal the bottom and top crusts together all the way around.

Q4: Can I make these in an air fryer?

Yes, an air fryer is a fantastic way to make these! Simply preheat your air fryer to 350°F (175°C) . Place the assembled hand pies in a single layer in your air fryer basket. You will likely need to work in batches. Cook for about 8-10 minutes , until they are a deep golden brown and the crust is cooked all the way through.

Q5: What is the difference between canned pumpkin purée and pumpkin pie filling?

It is very important to use 100% pure pumpkin purée for this recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final filling much too sweet.

Mummy Hand Pies (Perfect Halloween Treat!)

An easy and festive recipe for ‘Mummy Hand Pies,’ a perfect Halloween treat that uses refrigerated pie crusts as a convenient shortcut. The hand pies are filled with a simple, sweet pumpkin pie-style filling made with canned pumpkin, sweetened condensed milk, and warm spices. The ‘mummy’ effect is created by layering thin strips of pie dough in a crisscross pattern over the filling. The pies are then decorated with raisin ‘eyes,’ brushed with an egg wash, and baked until golden brown.

Author: Grace

Ingredients

1/4 cup canned pumpkin
2 tablespoons sweetened condensed milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Kosher salt
2 refrigerated pie crusts, thawed if frozen
All-purpose flour, for dusting
1 large egg
12 raisins
1/2 cup confectioners’ sugar (optional, for icing)

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the pumpkin puree, sweetened condensed milk, cinnamon, ginger, nutmeg, and a pinch of salt to create the filling.
On a lightly floured surface, roll out one pie crust into a 9-by-12-inch rectangle. Cut the crust into 6 equal rectangles (each about 3-by-6 inches). Place these on the prepared baking sheet.
Roll out the second pie crust. Cut it into thin strips about 1/4 inch wide.
Add 1 heaping tablespoon of the pumpkin filling to the center of each rectangular crust, spreading it out but leaving a 1/2-inch border.
Lightly beat the egg with 1 tablespoon of water to make an egg wash. Brush the edges of the pies with the egg wash.
Layer the thin strips of dough over the filling, varying the angles to create a ‘mummy’ look. Press the edges with a fork to seal and trim any overhang.
Lightly brush the tops of the hand pies with the egg wash. Press two raisins into each hand pie for the ‘eyes.’
Bake for 20 to 25 minutes, rotating the pan halfway through, until golden brown. Let the pies cool on a baking rack for about 5 minutes.
If desired, make a simple icing by combining the confectioners’ sugar with 1/2 teaspoon of water. Drizzle the icing over the hand pies before serving.

Notes

This is a fun, creative recipe that is very easy to make using store-bought refrigerated pie crusts.
The crisscrossing strips of dough are key to creating the ‘mummy bandage’ look.
The optional icing adds another layer of sweetness and decoration to the finished treats.

Find it online: https://www.eatswithsoul.com/mummy-hand-pies/