Line two baking sheets with parchment paper. On a lightly floured surface, roll out one portion of the pie dough to about 1/4 inch thick (the exact size/shape doesn’t matter, since you’ll be cutting out shapes with a cookie cutter).
Use a 3 1/2-inch round cookie cutter to cut circles out of the dough. Transfer half of the circles to the parchment-lined baking sheets. Stagger the circles on the baking sheet to leave room for the Popsicle sticks to stick out of one side.
Spoon about 1 tablespoon of jam into the center of each piece of dough on the baking sheet. Brush the outer edge of each piece of dough with egg wash and place a Popsicle stick in the center of the filling. Place one of the remaining dough pieces on top of it. Use a fork to crimp the outer edge well to seal.
Repeat steps 2 and 3 with the remaining dough, filling, and sticks. You can save the scrap dough from both rounds of rolling, combine it, and roll it out one more time—you’re aiming to get 16 hand pies total.
Chill the pies for 30 minutes. Heat the oven to 400°F with the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Brush the center of the pies with egg wash (try to avoid brushing too much on the outside edges, which like to brown more) and sprinkle generously with sugar. Cut a small line or X shape into the surface of each pie with the tip of a paring knife.
Transfer to the oven and bake until deeply golden brown, 19 to 22 minutes. Let cool completely before serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.