Hand pies

Directions

1 preheat oven to 425F, line baking sheets w/parchment paper

2. roll out pie crust until smooth+ even ; cut circles out of dough (as many as you can- you may need to reroll scrapes)

3. using a 1 tbsp., drop each pie filling into the center of each circles; brush the edges of the circle w/drops of water then fold in half pinch edges completely; poke hand pie w/ a fork once to pervert bursting

4. beat egg whites in a small bowl until frothy, brush over tops of pie

5. bake on parchment paper lined baking sheet for 15 mins

6. while pies are baking, whisk together the powdered sugar and milk until smooth

7. Remove cooked pies from the baking sheet + drop (while warm) into glaze, coating completely (best if you use two forks to toss)

8. return to parchment paper and allow to set (about 5 mins)