Blueberry Plum Pumpkin Spice Hand Pies

Add Plum (1) , Fresh Blueberries (1/2 cup) , Granulated Sugar (2 1/2 tbsp) , the juice from Lemon (1) , Pumpkin Pie Spice (1 tsp) , and Salt (1 pinch) into a small saucepan. Mix well and heat over low heat. Cook for 15 minutes, stirring every few minutes. The juices will slowly release from the fruit and you'll have a good amount of liquid.

Add the Corn Starch (1 tsp) and mix well and continue cooking for another minute. Pour into a bowl and set side until it is completely cool.

Cut 4 inch circles into the 9-inch Pie Crust (1) . Place each circle onto the parchment-line baking sheet. Place 2 tsp of filling into the center of each circle. Brush the edge of the pie crust with Eggland's Best Classic Egg (1) wash. Fold the pie crust in half and use a fork to pinch the edges. Place the baking sheet in the freezer for 30 minutes.

Use a sharp knife to cut a small vent into each hand pie. Brush each hand pie with egg wash and sprinkle with Raw Sugar (1 tbsp) . Bake the hand pies for 10-14 minutes. Cool on a rack for 10 minutes. Enjoy warm or cool!