First Step: Prepare the Dough Begin by mixing the dry ingredients for the pie dough. Combine 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt in a large bowl. Then, cut in 2 sticks of diced, very cold unsalted butter until the mixture looks like coarse sand. Gradually add 6 to 9 tablespoons of ice water until the dough forms a ball, which usually takes about 5 minutes. For a gluten-free version, swap the flour for a gluten-free alternative at this stage to keep things simple.

Second Step: Chill the Dough Divide the dough into two balls, wrap them in plastic, and flatten into discs. Pop them in the fridge for at least one hour or overnight; this step helps the butter stay cold for a flaky crust. While it chills, you can prepare your fillings, making this jack o lantern hand pies recipe adaptable for busy schedules. If you’re short on time, a store-bought crust works too, as mentioned in our tips.

Third Step: Make the Apple Filling Cook 3 tablespoons salted butter in a pan until it’s golden brown, about 2 minutes. Add 2 large peeled and diced honeycrisp apples and cook for another 2 minutes. Pour in 2 tablespoons bourbon whiskey and let it simmer for 1 minute to blend the flavors. Stir in 1 teaspoon vanilla bean paste, 1/2 teaspoon ground cinnamon, and 2/3 cup brown sugar, cooking until it turns syrupy, which takes around 5 minutes. Let it cool to room temperature before using. For a low-sugar option, reduce the brown sugar by half if you’re watching calories.

Fourth Step: Prepare the Blackberry Filling Roast 18 oz fresh blackberries at 400°F for 30 minutes on a baking sheet. After roasting, transfer them to a pot and simmer with 1/3 cup granulated sugar and 1 teaspoon vanilla extract until the mixture thickens, about 10 minutes. Cool it to room temperature, and you’re ready to fill your pies. This step adds a burst of fruitiness, and you can use frozen berries if fresh ones aren’t available, adjusting the cooking time slightly.

Fifth Step: Cut and Assemble the Pies Roll the chilled dough to 1/8 inch thickness on a floured surface. Use a 4-inch pumpkin cookie cutter to make shapes, and chill the cutouts for 20 minutes to keep them firm. Cut jack-o-lantern faces into half of the shapes using a small knife or cutters. Preheat your oven to 375°F now, so it’s ready when you are.

Sixth Step: Bake the Pies Place the uncut pumpkin shapes on a parchment-lined baking sheet. Spoon about 1 1/2 tablespoons of your chosen filling into the center of each. Brush the edges with beaten egg, top with the face-cut shapes, and seal the edges with a fork. Brush the tops with more egg wash and sprinkle with 1/4 cup raw or turbinado sugar for extra crunch. Bake for 25 minutes until golden brown, then cool on a wire rack. This step ensures the pies hold their shape, and for vegan adaptations, use a plant-based wash.