In a medium bowl combine the flour and salt.

Cut the cold butter into cubes and toss in the flour.  

Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.  

Add a couple tablespoon of water, then toss with your hands to combine. 

Continue adding very small amounts of water until the dough can hold together, but is not overly wet.

Wrap the dough tightly in plastic wrap, then chill for one hour.

On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters.

Wrap the dough in plastic wrap and chill for another 30 minutes. 

Roll the dough out again into a rough rectangle and repeat the folding process.

Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight. 

Just before rolling out the dough, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. 

Roll the dough out to ⅛" in thickness. 

Use a 3" round cutter to cut out as many circles as possible. Re-roll and cut out more circles as needed. 

Place the circles on a separate parchment lined small baking sheet. 

On half of the pie dough circles, add about 1 tablespoon of the maple pumpkin butter.

Use a sharp knife to cut slits in the top pie dough circles.

Place the top circles on top and gently press the edges together, then use a fork to seal the edges. 

Chill the assembled hand pies in the fridge for about 15 minutes. 

Transfer the hand pies to the large baking sheet, then brush each with the egg wash. 

In a small bowl, combine the sugar and cinnamon, and sprinkle on top of each hand pie. 

Bake for about 16-18 minutes until evenly golden. 

Allow to cool completely on the baking sheet.