To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for 2 to 3 rotations to combine the dry ingredients.

Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.

Measure out cold water and have ready.

Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

On a floured surface remove the plastic wrap from the six dough disks. Roll out to ¼-inch thick, that are about 6-inches in diameter. Transfer to the prepared baking sheets.

Place a generous amount of filling into the middle of each dough, leaving about a 1-inch boarder. Fold the boarder into the middle to create a crust. Using a pastry brush, brush the crust of each mini pie with the honey and water wash.

Bake for 50 minutes or until golden brown. Let cool completely on baking sheets.

To make the glaze: In a small bowl, add the powdered sugar and milk and whisk together until smooth. Drizzle over the top of each pie.

Store in a cool dry place for up to 3 days.