Spiced Pear Hand Pies

Ingredients

• 3 tablespoons agave nectar light
• 4 large anjou pear diced cored ripe peeled
• 1 tablespoon butter 
• 1  eggs beaten
• 0.5 teaspoon ginger fresh grated
• 2 teaspoons ground cardamom 
• 1 teaspoon ground cinnamon 
• 2 teaspoons ground cloves 
• 1 package pie crust dough thawed per package), in the refrigerator
• 1  vanilla pod split seeds removed

Equipment

• frying pan
• baking sheet
• oven
• canning jar

Directions

1. In a medium saute pan, heat the butter until melted.
2. Add the diced pears to the butter and cook until they begin to release some liquid, about 5-6 minutes.
3. Add the vanilla bean (and the seeds), agave nectar, dried spices and grated ginger. Bring to a simmer, then reduce heat to low and cook until mixture begins to thicken and the fruit is tender, about 20 minutes.
4. Remove from heat and allow to cool completely.
5. Preheat oven to 375 degrees.
6. Working on a floured surface, roll out the pie crusts so that they are about 1/3-inch thick. Using a 3-inch round cutter (I used a large mason jar lid), cut out rounds of the dough.
7. Add a heaping spoonful of mixture to each round and fold over. Using a fork, crimp the edges to seal and place on parchment lined baking sheet. Once done, place the pies in the fridge for 20 minutes.
8. Before baking, vent each pie on the top with two small slits.
9. Brush each with a bit of egg wash.
10. Bake for 20-22 minutes (depending on your oven) or until bubbling and golden brown - it's okay if you get some oozing out of the top and sides. They're supposed to be rustic. Allow to cool slightly before eating - the filling is HOT!