Spiced maple-pumpkin hand pies with cinnamon drizzle by Chef Eric Greenspan
4 oz, canned
1 medium, peeled, diced
White self-rising flour
Plain fat free Greek yogurt
Powdered sugar (confectioner's)
2½ Tbsp, divided
1 large, beaten
- To make the filling, combine first 7 ingredients (pumpkin, apple, maple syrup, vanilla, salt, cinnamon, and nutmeg) in a mixing bowl; mash until incorporated.
- To make dough, preheat oven to 425°F. Place flour, yogurt, and 1 tbsp powdered sugar in a medium bowl; stir with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 tbsp at a time, until no longer sticky; let dough rest for 5 minutes.
- Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 8 equal pieces. Roll each piece of dough into a 5-inch circle. Arrange 2 tbsp of pumpkin filling in middle of each dough circle. Fold into a half circle and crimp edges with a fork.
- Arrange pies on a baking sheet lined with parchment paper. Brush with egg and bake until lightly browned, about 15 - 20 minutes. Broil an additional minute for more browning, if desired. Let cool.
- To make icing, combine remaining 1 tsp cinnamon, 1 tbsp powdered sugar, and water until smooth; brush over pies to glaze. Sprinkle with remaining 1/2 tbsp powdered sugar.
- Serving size: 1 pie