Pear Hand Pies

Instructions
Starting with your filing:
Peal and diced your pear into rustic looking pieces. Let the pear sit on your cutting board while you start whisking together the coconut sugar, 1 tablespoon of plant-based milk, salt and cinnamon in a medium saucepan over medium heat.
When the coconut sugar starts to breakdown and gets a tiny bit bubbly, add in your pears and let them cook for 1-2 minutes, stirring occasionally.
Once the pears have started to release their juices, turn off the heat and add in your cornstarch, stir really well so that no chunks are left. Let the filling cool slightly before placing it into your fridge to cool for an additional 30 minutes.
Prep your pie crust rounds:
Allow your pie crust to sit at room temperature for around 10 minutes to that it is easier to work with.
Unroll your pie crust and use a rolling pin to slightly thin the crust and to create an even working space.
Using a wide rimmed glass or a 3-inch round cookie cutter, cut out 8 rounds. You might need to grab the scraps, roll them out again and use it to accomplish the 8 pie rounds.
Place them on a parchment lined baking sheet and store them in your fridge if your filling still needs time to cool.
Create the hand pies:
Once your filling is chilled, preheat your oven to 400 degrees F. Grab both the filling and pie crust rounds to assemble.
Top half of your pie rounds with the pear filling. Don’t worry about the remaining juices, if there are any, these will be plenty moist!
Top each filled pie crust with the remaining pie crust rounds, using a fork to crimp the edges which will secure the filling.
Brush the hand pies with the remaining plant-based milk and poke or slice a few stems holes in the middle of each hand pie.
Bake:
Bake the pies for around 16 minutes or until the tops turn slightly golden brown.
Dusk with optional powdered sugar and enjoy warm!