Preheat an oven to 350F and spray a baking sheet with nonstick cooking spray or line it with parchment paper. 

Add the ingredients to a large bowl. 

Use a rubber spatula to mix the ingredients together. It will appear as if you need more butter or yogurt but continue working the dough, it will come together.

Continue pressing the dough down and folding the remaining dry ingredients in until you can form a ball of dough. 

Transfer the dough to the sprayed baking sheet or parchment paper (I used a silicone baking mat). Press the dough down and use a rolling pin to create a thin rectangle with the dough. My mat is about 12x16 inches for size reference. 

Use a knife or pizza cutter to create 8 sections in the dough. (You can trim the edges and redistribute if you want perfectly even hand pies.)

Add 2 tablespoons (32g) of pie filling to each section. Place the filling slightly off centered so you're able to fold the dough over without squeezing the filling out the front. 

Fold each piece over and press the edges together. You can use a fork to crimp the edges to ensure nothing leaks. 

Optional: Melt an additional tablespoon of butter and lightly brush the top of each pie.

Bake for 18-20 minutes or until the bottoms are slightly brown and the tops are fully cooked. 

After the hand pies have cooled, mix the Swerve and water before drizzling over the pies.