Quick and easy baked hand pies. You can use store bought pie crust and canned pie filling to make them even easier.
Preheat oven to 375°
Roll out dough on lightly floured surface. Use a circle cutter or can that is around 5" in diameter to cut out circles of dough. Reroll dough scraps and continue cutting out circles.
Lay the dough circles (about 5 or 6 at a time) on a baking sheet lined with a Silpat mat or parchment paper and place about a tablespoon of pie filling in the center of each. Be careful not to overfill the pies or they won't seal properly and the filling will ooze out while baking.
Whisk egg lightly with a fork then use a pastry brush to brush egg halfway around the perimeter of the dough circle. Fold the non-egg side on to the egg side and press the edges together. Use the tines of a fork to press the edges again and seal them. Use a sharp knife to add a couple of steam vents on the top of the pies.
Use the pastry brush to coat the tops of the pies with more of the egg.
Bake in preheated oven for 25-30 minutes, until golden in color.
While baking, make the glaze by whisking the powdered sugar, milk, and vanilla extract together in a small bowl.
As soon as the pies are removed from the oven, and still warm, place them on a cooling rack and use a clean pastry brush to brush the glaze over the tops of them. Allow them to cool enough to firm up completely. They are best eaten warm but are also good cold, just like regular pie.
The quantity of pies is completely dependent on how much pie crust you use and how big of circles you cut out.