Pie Crust Dough
In a large bowl, combine spelt flour, whole wheat pastry flour, and salt.
In a medium bowl, briskly whisk together chilled olive oil, maple syrup, and 2 Tablespoons cold water.
Add cold, cubed butter to flour and use a fork to incorporate. Texture will be crumbly. Alternatively, pulse a few times in a food processor.
Add oil and maple syrup mix to flour and combine until it just comes together, either using a fork or food processor. You want the dough rough with visible chunks of butter. Add more water by Tablespoon as needed. This dough will be a little more moist than traditional dough but still be sure to NOT OVERWORK IT!
Form dough into a ball and flatten into a disk. Wrap with plastic wrap and chill in the fridge.
Coarsely grate apple and pear either on a box grater or in a food processor with the proper fitted disk.
Sprinkle with ginger and tapioca flour and stir to combine. If your filling is super juicy, either pour off some of the juice and drink it-or-soak it up with some paper towels. The tapioca flour should help. Add a splash of lemon juice to avoid discoloration while you roll out the dough.
Place chilled dough on a clean, dry, floured surface, and cover with a piece of parchment paper.
With the parchment between the dough and the floured rolling pin, roll out dough as evenly as possible to 1/8 inch thick. Check frequently to see if the dough is sticking to your work surface or parchment. Add flour as necessary.
Using a biscuit cutter, or large mason jar lid as I did (all I had..), cut as many circles as you can.
Gather scraps, roll out again, and cut more circles. You don't want to gather the scraps more than one or two times as the dough will become tough.
In the center of each dough circle, place about 1 Tablespoon of filling with about a 1/2 inch perimeter.Fold dough over filling. Because the filling is moist already, you will not need to add any additional water to the edges to form a seal.
Crimp edges with a fork. Repeat for all 12 hand pies.
Place hand pies on a parchment lined backing sheet.
Puncture 2-3 little slits in pies to allow steam to escape.
Optional-brush with egg wash (just a whisked egg). I like the golden color and sheen from the egg wash.
Bake for 30-40 minutes, checking every 15 and rotating as needed. The apple hand pies are done when slightly golden.
Combine all glaze ingredients (last 7 ingredients) in a high speed blender or food processor.
Drizzle in warm water as needed to thin out consistency.
Remove pies from oven when done and drizzle with maple glaze (or dunk).