DIRECTIONS

1. In a large saucepan, combine all the ingredients except for 2 Tbsp. of rum.
2. Over medium heat, bring to a simmer, reduce heat to low and continue to simmer until the liquid is absorbed.
3. Remove from heat and stir in the reserved 2 Tbsp. of rum.
4. Cover and chill for at least 24 hours but up to 4 days.
5. Prepare the recipe for a double pie crust. Roll and cut dough into 6 or 8-inch circles.
6. Place approximately 3-5 Tbsp. of filling in the center of each pie dough circle, depending on the size of your circles.
7. Brush the edges of the circle with an egg wash.
8. Fold the dough over the filling to form a half-circle.
9. Use a fork to press and crimp the seams together.
10. Egg wash the entire top of the hand pies, cut a couple of vents in the top with a sharp knife, and sprinkle with coarse sugar is desired.
11. Place on a parchment lined baking sheet and bake for 25-30 minutes or until the crust is golden brown.
12. Prepare glaze by whisking all the ingredients together until smooth.
13. Cool hand pies slightly then drizzle the tops with glaze.