Maple Hand Pies

Instructions

1. 1

   In a large bowl, combine the flour, salt, and cinnamon. Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Make sure the butter is well-distributed for a flaky crust.

2. 2

   Gradually pour in the ice water, stirring with a fork until the dough comes together in a ball.

   Tip: If the dough is too sticky, add a little more flour.

3. 3

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm.

   Tip: Make sure the dough is evenly rolled to prevent the pies from sticking to the pie dish.

4. 4

   Scoop out 8 equal-sized balls of dough onto a baking sheet lined with parchment paper.

   Tip: Leave about 2cm of space between each pie for even baking.

5. 5

   Divide the maple syrup and granulated sugar into 4 equal parts.

   Tip: This will help you evenly distribute the filling throughout the pies.

6. 6

   Spoon a portion of the maple syrup mixture into the center of each dough ball, leaving a 1cm border around the edges.

   Tip: Make sure to leave a small border around the edges to prevent the filling from spilling over.

7. 7

   Fold the dough over the filling, pressing the edges together to seal the pie.

   Tip: Make sure the edges are well-sealed to prevent the filling from escaping during baking.

8. 8

   Brush the tops of the pies with a little bit of milk and sprinkle with confectioners' sugar.

   Tip: This will give the pies a nice golden glaze.

9. 9

   Bake the pies in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown.

   Tip: Make sure to check the pies frequently to prevent burning.

10. 10

    Allow the pies to cool for 5 minutes before serving.

    Tip: This will help the filling set and prevent it from oozing out.