1. If Coconut Pie Dough is frozen, defrost overnight in the refrigerator or allow to thaw on the counter at room temperature for 1-2 hours.
   If your dough is chilled in the refrigerator, allow it to sit at room temperature for about 15-20 minutes before rolling it out.

PINEAPPLE LIME FILLING

1. Break down the pineapple by cutting off the top, then removing the skin all the way around. Slice the pineapple in half lengthwise. Lay each pineapple half down on the flat cut side, and cut it in half lengthwise again, into quarters. Then remove the core from each quarter. Chop into small 1/4" - 1/2" chunks. Place in a bowl.
   Place in a clean cheesecloth or thin kitchen towel and wring out over a bowl, reserving the juice for later. Transfer the juiced pineapple to a separate bowl.
2. Add the sugar and zest and juice of the lime to the chopped pineapple. Toss to combine and let the fruit hang out for about 15 minutes while the juices release. Once the juices have released, strain them into the bowl with the rest of the reserved pineapple juice.
3. Add the tapioca flour to the chopped pineapple and toss to combine. Set aside.

HAND PIE ASSEMBLY

1. On a lightly floured surface, roll the first Coconut Pie Dough disk to 1/8"-1/4" thickness. Using a 5"-6" round cookie cutter or other round template and a sharp knife, stamp out or cut circles from the dough.
   Gather the dough scraps together, form a disk to re-roll, then cut more dough rounds from the scraps.
   *If the dough scraps start to get too warm and sticky, shape into a disk, wrap and place back in the fridge to chill for a few minutes before rolling out again.
   *You may want to transfer the dough rounds to a lined baking sheet and chill them in the refrigerator while you roll out and cut the rest of the dough so they don't get too warm. It depends on how quickly you can move and how warm it is in your kitchen.
2. Spoon about 2 tablespoons of pineapple filling onto one half of each round of dough. If the fruit filling is super juicy, strain again. You just want to be sure you aren't transferring a bunch of juice onto the dough to prevent leaks and soggy bottoms.
   Lightly brush a small amount of cold water around the edges of the dough rounds, then lift and fold the unfilled half over the top, creating a half-moon shape.
   Gently seal the edges by pressing together. Then create a decorative crimp by pressing the edges of the dough together with the back of a fork.
3. Set the hand pies on a lined baking sheet, and place in the freezer to chill for at least 30 - 60 minutes until firm.
   Repeat the process with remaining dough rounds. Then repeat the entire process with the second dough disk.
   *freezing the hand pies first helps them keep their structure as they bake
4. Preheat oven to 375° F.
5. Make an egg wash by whisking 1 egg and 1 teaspoon of water together in a small bowl.
6. Remove the chilled hand pies from the freezer. Using a pastry brush, lightly brush the hand pies with the egg wash. Cut three small slits in the top of each hand pie for vents.
7. Bake until the hand pies are golden brown, about 22 - 25 minutes, rotating the pans halfway through.
8. Remove the pies from the oven. Allow to cool a few minutes on the pans, then transfer to a cooling rack.

PINEAPPLE COCONUT GLAZE

1. Sift the powdered sugar into a medium bowl. Whisk in the reserved pineapple juice, 1 tablespoon at a time, until the mixture is smooth and runs off the whisk like molasses.
   Spoon about 1 tablespoon of glaze onto each hand pie, smoothing the glaze to the crimped edges with the back of the spoon or a small spatula. Sprinkle with coconut.
   Allow the glaze to set before serving.