Make the dough by pulsing the dry ingredients in a food processor. Add in the cold butter and cream cheese and pulse until it looks like bread crumbs. Add in the egg and pulse until the mixture forms a dough ball. See post above for alternative methods for making the dough without a food processor!

Divide the dough into two balls and wrap in plastic wrap. Refrigerate for up to 24 hours, but child the dough for 40-60 minutes in the freezer prior to rolling it out. This makes it easier to cut out with a cookie cutter or to make circles or squares.

Preheat your oven to 375 F. Line a baking sheet with parchment paper. Prepare the filling mixture and set it aside.

To make your hand pies, use a cookie cutter shape of your choice or use a pizza wheels to cut out 3x3 inch squares. Roll the dough ball out between two pieces of parchment paper to about 1/8th inch thickness. The dough needs to be very cold in order to work with it! If you find it difficult to peel the cut out dough up off the parchment to place onto a baking sheet, pop the dough into the freezer (already cut) for a few minutes if needed. Place the cut out shape onto the prepared pan (about 8 per pan works best).

Place about a tablespoon of the pie filling into the center of each bottom crust for your hand pie. Place a top crust over it and lightly press down around the edges. Use a fork to crimp the ends to ensure the pies don't break open. Bake until golden brown, about 10-12 minutes or so. Let them cool a bit on the pan before transferring to a cooling rack and cool entirely before icing.

To glaze, combine the ingredients together and whisk them in a bowl. Use a frosting spatula or butter knife to spread on the glaze. For the ghosts pictured above, I also melted dark chocolate and piped on two eyes and a mouth. Store leftovers in the fridge for 2-3 days!