• Let the packaged pie crust sit at room temperature for about 10 minutes, so it’s easy to unroll. Dust the countertop with flour. Roll out the pie crust to 1/16-inch (2mm) thick. Using a pizza cutter and ruler, cut into 3x4-inch rectangles or use a 3-inch diameter cookie cutter. Cut the shapes and place them on a flour-dusted surface. Fill one side of the hand pie shape with one or more of the following fillings. Do not overfill.

Black Forest Filling:

• Smear one teaspoon of fudge in the center of the rectangle or circle. Place three cherries in the rectangle or two cherries in the circle. Sprinkle with mini chocolate chips, leaving the edge of the rectangle or circle free of filling.

Caramel Apple Filling:

• Place 2 teaspoons of apple pie filling in the center of the rectangle or circle, especially small apple chunks. Drizzle with a tiny bit of caramel sauce, paying particular attention that the sauce doesn’t run to the edges of the pie crust shapes. Sprinkle with mini cinnamon chips, leaving the edge of the rectangle or circle free of filling.

Almond Raspberry Filling:

• Cut an eighth-inch slice of almond paste and cut into a shape that fits the center of the pie crust. Top with a teaspoon of raspberry jam. Sprinkle with mini white chocolate chips, leaving the edge of the rectangle or circle free of filling.
• Use your finger to wet the edge of the pie crust shape with water. Carefully place a matching pie crust shape on top of the filling, connecting the edges without pressing the filling out to the edge. Press the edges so it seals completely, leaving the lump of filling in the center. Crimp edges with a fork. Repeat with each hand pie. Place all the hand pies on a baking sheet covered with parchment or Silpat.
• Preheat the oven to 400°F. Place the hand pies and baking sheet in the refrigerator for at least 30 minutes to firm up completely, or freeze for 10 minutes. Whisk together the room temperature egg and one tablespoon of water. Set aside. When the oven is heated, take the chilled hand pies out of the refrigerator and cut two mini vents in the top of each hand pie. Using a pastry brush, coat each hand pie with the egg wash and sprinkle with turbinado sugar crystals. Bake the chilled hand pies for 13-16 minutes, or until the crust is browned and the filling is bubbling. Let the hand pies cool before serving.
• To add the glaze: Stir all ingredients together until smooth. Warm for about 10-15 seconds in the microwave so the glaze will be smooth and not too thick. Drizzle the glaze over the hand pies and let them sit until the glaze firms. Serve.