Banana Hand Pies

5 from 1 vote

Bananas fosters with rum, brown sugar and a pinch of salt. Topped with yellow sprinkles and yellow glaze.

Prep Time45

Cook Time25

Total Time1 10

Course: Dessert

Cuisine: American

Servings: hand pies

In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
In a measuring cup, measure out the milk. Whisk in the egg yolk.
Add a 1/2 cup of milk and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of milk at a time until the dough comes together (I usually need to add 3 to 4 tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Divide the dough, forming two discs. Wrap the discs in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.

To a medium saucepan, set over medium heat, add the butter. When melted, add the mashed bananas, sugar, rum and salt; mix together. Cook until warmed and the alcohol has cooked out, about 5 minutes. Transfer to a bowl and allow to cool completely before using as the filling (a little warm is totally ok!).

Remove the two disks of dough from the fridge. Lightly flour your work surface and roll the dough out to a 1/2-inch thick round. Using a 3-inch or 4-inch square or round cookie cutter, stamp out pieces of pie crust and transfer them to a baking sheet or tray. You should be able to re-roll the scraps and end up with about 24 square or rounds.
I stuck them in the freezer for about 10 minutes just to firm up a bit. Remove the rolled-out pie crust from the fridge or freezer and lay half of them out onto a lightly floured surface. Brush each round entirely with beaten egg. Add a heaping teaspoon of the banana mixture to the center of each round, leaving at least a 1-inch border. Using the tines of a fork (dipped in flour), press the edges together and do this around the edge of the entire round, making a decorative edge. Take the 3-inch or 4-inch cutter (whichever one you used) and cut the hand pie once more to clean and define the edges. Repeat with the remaining hand pies.
Using tines from a fork, and poke holes in the top of the hand pies (this will allow steam to escape). Place them back on the baking sheet and transfer them to the freezer to chill for 10 minutes.
Meanwhile, preheat the oven to 400 degrees F. When the hand pies are done chilling and the oven is preheated, brush the tops with the remaining egg wash. Transfer to the oven for about 20 minutes, until the tops are golden brown.

Whisk together the powdered sugar, milk, rum and salt, until smooth. Add a teeny bit of food coloring gel and add more until you reach the desired color of yellow.
Top hand pies, in batches of three), with glaze and then immediately add the sprinkles. (I found that the glaze hardened quickly and then the sprinkles wouldn’t stick! So decorating them in small batches helps a lot.) Continue until you’ve finished decorating all of the hand pies.