Koginut Handpie Recipe

Prepare the Dough

In a large bowl, combine all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling

In a medium bowl, mix fresh pomegranate seeds, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir until well combined and set aside to let the flavors meld.

Prepare the Crumble

In another bowl, mix rolled oats, brown sugar, all-purpose flour, and cinnamon. Melt the butter and pour it over the oat mixture. Stir until the mixture is crumbly and evenly coated.

Make the Ice Cream Base

In a saucepan, heat the heavy cream, milk, and sugar over medium heat until it begins to steam. In a separate bowl, whisk together egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until it thickens. Stir in pumpkin spice mix and let cool completely before churning in an ice cream maker according to manufacturer instructions.

Fill and Bake

Preheat the oven to 375°F (190°C). Roll out each dough disc on a floured surface to about 1/8 inch thick. Cut into circles (about 5 inches in diameter). Place a spoonful of pomegranate filling in the center of each circle and top with oat crumble. Fold the dough over to form a half-moon shape and crimp edges to seal. Place handpies on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.

Plate and Enjoy

Serve the warm handpies with a scoop of fall spiced ice cream and a glass of vin doux naturel for a delightful dessert experience.