Ingredients
Equipment
Method
- Make the Dough
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in 6 tablespoons of the ice water and stir with a fork until the dough just comes together, adding more water a tablespoon at a time if it is too dry.
- Divide the dough in half, shape each half into a flat disc, wrap tightly, and refrigerate for at least 1 hour.
- Make the Filling
- In a small bowl, stir together the brown sugar, flour, cinnamon, and salt. Stir in the melted butter and vanilla until it forms a thick, damp, sandy paste.
- Shape and Bake
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll one disc of dough to 1/8 inch (3 mm) thick. Cut out 8 rounds with a 4-inch (10 cm) cutter and place them on the baking sheets, about 2 inches (5 cm) apart.
- Roll the second disc of dough, along with any scraps, to the same thickness and cut out 8 more rounds. Use a small knife or mini cutters to cut a jack-o'-lantern face, with two eyes, a nose, and a mouth, in each of these top rounds.
- Spoon 1 1/2 tablespoons of the brown sugar filling into the center of each bottom round, leaving a 1/2-inch (12 mm) border. Whisk the egg and water, adding the orange food coloring if using, and brush the border with a bit of the egg wash. Place the carved tops over the filling, and press the edges to seal. Crimp with a fork.
- Brush the tops with the remaining egg wash and sprinkle the edges with turbinado sugar. Bake for 20 to 24 minutes, until deep golden brown and the filling is bubbling. Cool on the pan for 10 minutes before serving. The filling will be very hot.
Notes
Cold butter: Keep the butter cold, and work quickly. Visible pieces of butter create flaky layers. If the dough softens, chill it for 10 minutes.
Store-bought shortcut: Use 2 refrigerated pie crusts (about 14 ounces or 400 g each) instead of the homemade dough. Unroll, cut, and fill as written.
Faces: Simple shapes work best. Triangles for eyes and nose and a zigzag mouth are easy to cut. Do not make the cuts too big or the filling will spill out.
Filling: Do not overfill, or the filling will leak out and burn. The filling is a thick paste that melts into a gooey caramel as it bakes.
Sealing: Chill the assembled pies for 15 minutes before baking to help the edges hold their shape.
Orange color: The orange egg wash gives a bright pumpkin color. Plain egg wash gives a classic golden-brown finish.
Optional additions: Add 1/2 cup (60 g) of chopped toasted pecans or a pinch of ground cloves to the filling.
Allergies: This recipe contains wheat, eggs, and dairy.
Storage: Store at room temperature in an airtight container for up to 2 days, or freeze baked pies for up to 2 months. Reheat in a 350°F (175°C) oven for 8 to 10 minutes. Nutrition (per hand pie) Calories 485 kcal Carbohydrates 55 g Protein 4 g Fat 29 g Saturated fat 18 g Cholesterol 115 mg Sodium 360 mg Potassium 90 mg Fiber 2 g Sugar 24 g
Store-bought shortcut: Use 2 refrigerated pie crusts (about 14 ounces or 400 g each) instead of the homemade dough. Unroll, cut, and fill as written.
Faces: Simple shapes work best. Triangles for eyes and nose and a zigzag mouth are easy to cut. Do not make the cuts too big or the filling will spill out.
Filling: Do not overfill, or the filling will leak out and burn. The filling is a thick paste that melts into a gooey caramel as it bakes.
Sealing: Chill the assembled pies for 15 minutes before baking to help the edges hold their shape.
Orange color: The orange egg wash gives a bright pumpkin color. Plain egg wash gives a classic golden-brown finish.
Optional additions: Add 1/2 cup (60 g) of chopped toasted pecans or a pinch of ground cloves to the filling.
Allergies: This recipe contains wheat, eggs, and dairy.
Storage: Store at room temperature in an airtight container for up to 2 days, or freeze baked pies for up to 2 months. Reheat in a 350°F (175°C) oven for 8 to 10 minutes. Nutrition (per hand pie) Calories 485 kcal Carbohydrates 55 g Protein 4 g Fat 29 g Saturated fat 18 g Cholesterol 115 mg Sodium 360 mg Potassium 90 mg Fiber 2 g Sugar 24 g