5oz.creme de brie spreadable cheese(plain brie will work)
Add the butter, brown sugar, granulated sugar, corn syrup, eggs, and pecans to a large saucepan. Mix until completely combined. Place over medium heat stirring constantly until it comes to a boil. Let boil for 4 minutes until it becomes thick, stirring constantly. When running the spatula on the bottom of the pan, the filling will spread apart and leave a path briefly.
Add in the vanilla and pecan pieces. Stir until combined. Let cool for about 1 hour.
Preheat oven to 425 degrees.
Generously flour your counter top. Roll out your pie dough to about ⅛ inch thick. Cut out 6 inch circles. I used a small cake pan for mine.
Spread about 2-3 teaspoons of brie spread on one half of the circle.
Add about 1 and ½ tablespoons of pie filling on top of the brie spread.
Using a pastry brush, spread egg wash around the edges of the pie crust. Fold over the pie crust so it's half a circle and press the edges down.
Place the hand pies on a parchment paper lined cookie sheet.
Using a clean fork, press the edges carefully but firmly to seal them. You don't want the filling to leak out!
Cut steam holes in the top of each hand pie with a knife or fork. I used a fork.
Use the pastry brush to egg wash to entire top and sides of the hand pies.
Sprinkle a small amount of granulated sugar on the top of each hand pie.
Place the cookie sheet with the hand pies in the oven for 20 minutes until the tops are golden brown.
*Don't stop mixing the pie filling while it's on the stove over heat. It will cook the eggs and give it an egg and maple syrup taste.