If you love pumpkin pie, you will savor this version of miniature pumpkin hand pies filled with pumpkin purée, apples, maple and a blend of inviting pumpkin pie spices.
2 medium granny smith apples, peeled, cored and diced into small pieces
1/4 cup sugar
2 tablespoons water
1/2 cup pumpkin puree
1 tablespoon maple syrup
1 tablespoon cornstarch
1/2 teaspoon pumpkin pie spice
2 sheets of pie pastry dough
Flour for dusting dough
2 tablespoons powdered sugar
Place apple, sugar and 2 tablespoons water in a medium saucepan. Cover with lid and cook on medium for 5 minutes or until the apples are soft. Set aside to cool slightly.
Add pumpkin puree and pumpkin spice to apples, stirring gently.
In a small mixing bowl whisk together maple syrup and cornstarch until creamy smooth. Stir into apple and pumpkin mixture.
Unroll your pastry onto a flour dusted surface. Cut the desired shape with a cookie cutter. Roll slightly 1/2 of the shapes with a rolling pin to make them just a bit bigger, these will be the tops of your pies.
Spoon apple and pumpkin filling onto half of your pastry shapes, being sure to leave about a 1/3 inch around the edges. Place the slightly larger pieces on top and seal all around the edges with a fork. Poke a steam hole on top of pastry with a tong of your fork. Place the pan of pies into the refrigerator for 30 minutes.
Heat oven to 400 degrees. Bake pies for 20 minutes or until golden brown. Allow to cool slightly and sprinkle with powdered sugar.
Cookies cutter I used was 4 inches wide