For the Pastry:
- 2 1/2 cups All purpose flour
- 1 Cup unsalted butter, cubed (Keep cold in the refrigerator)
- 1/2 cup sour cream
- 1/2 Cup ice water
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- Cling wrap
- In a small, bowl mix together lemon juice, sour cream, and water, place back into refrigerator.
- In a large bowl, stir together flour & salt. Cut in the butter, until mixture looks like coarse meal.
- Add lemon mixture to flour mixture and gently stir until flour is moistened and balls start to form. Using your hands, shape the dough into a ball and wrap it tightly with plastic wrap. Place in the refrigerator for 45 minutes to an hour.
NOTE: It is extremely important that you cube your butter and stick it back in the refrigerator along with your ice water. If these are not cold when you begin mixing your ingredients your pie crust will become soft and too sticky, making it almost impossible to work your dough. It will rip and tear apart when you try to fold over your pastries.
For the pie filling:
- 1 cup pumpkin puree
- 1/4 cup light brown sugar
- 1/2 cup chopped pecans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 egg white
- Mix all of the above ingredients except pecans and egg white. Once it is well mixed, gently stir in your pecans, set aside.
- Remove your dough from the refrigerator Roll out on a flat surface and cut 4 inch circles (You may get more or less circles depending on what size cutter you use. This is absolutely fine.) Circles should be about an 1/8 inch thick. Place circles onto parchment paper on baking pan.
- Spoon about a tablespoon of pie filling onto the center of the circles (Use more or less depending on the size you cut out of your pastry). Fold your circles and press down with your fingers along the edges. You can use the back side of a fork to give the decorative lines after pie edges are sealed. Poke holes in the top of the pie to allow steam to escape.
- Brush egg white over the top of each pastry.
- Bake at 350 degrees until top is a light golden brown (approximately 10 – 13 minutes depending on the size of your pastry.)
FOR THE GLAZE:
- 2.5 cups powdered sugar
- 2 tsp maple flavoring
- 6 Tbsp milk
- 1/4 cup pecans, chopped and toasted
- Once you place your pies in the oven, mix together above ingredients, except pecans, until smooth.
- In a food processor (I actually used my NinjaBullet) pulse pecans one or two seconds. It doesn’t take much to get the pecans to the consistency of what you see in the picture.
- Once pies are done, place on a baking rack. Spoon icing onto hot pastry or submerge them completely, depending on your preference. Before glaze hardens, sprinkles your chopped pecans on top of your pastry.
Can be served warm or cold. Sore in airtight container in refrigerator.