Filling

1. Add plum, blueberries, sugar, lemon juice, pumpkin pie spice and salt 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 cornstarch and mix well and continue cooking for another minute. Pour into a bowl and set side until it is completely cool.

Pie

1. Pre-heat oven to 400 F and line a baking sheet with parchment paper.
2. Cut 4 inch circles into the pie crust. 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 egg 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.
3. 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. Bake the hand pies for 10-14 minutes. Cool on a rack for 10 minutes. Enjoy warm or cool!