Who agrees that pie is one of the most underrated desserts ever? They're so delicious, and perfect for so many occasions. But what if I told you that there was a way to make pie even better? Well, there is. Making pie into HAND PIES! These hand pies are small individual pies, perfect for a small portion or dessert on the go. They are also stuffed with the most delicious spiced pear filling. I promise you, you are going to love them!
INGREDIENTS NEEDED FOR SPICED PEAR HAND PIES
These spiced pear hand pies are super easy to make. For this recipe, we're keeping things simple and using store-bought pie crust! So to make them, you'll need pie crust, plus just a handful of other ingredients to make the spiced pear filling. Here's your shopping list:
• Store-bought pie dough
• Fresh pears
• Light brown sugar
• Unsalted butter
MAKING SPICED PEAR HAND PIES
These hand pies come together in just a few steps! Here's what you'll need to do:
Step 1: Make your spiced pear filling
To start the filling, you'll need 2 cups of fresh chopped pear. This is usually about 2 medium/large pears. Peel and dice the pears into small bite-sized pieces and add them to a pan. Add in the brown sugar, spices, butter, and salt. Cook over medium heat for about 10-15 minutes until the mixture is saucy and the pears are a tender, but not mushy. Turn off the heat and allow your pear filling to cool completely.
Step 2: Prepare and cut your pie dough
Store-bought pie crusts usually come with 2 sheets of dough that have already been rolled out to the proper thickness and are ready to use. Use a 3.5" round cutter for the pie crusts, and cut out the crusts one sheet at a time. You should be able to get about 7-8 cutouts from each sheet. *Note: You can to re-roll out some of your scrap dough to get up to 9-10 hand pies.
Place the circles from the first sheet of dough onto a cookie sheet. Repeat the same steps for cutting out the second sheet of pie crusts. These will be used for the tops of the hand pies. Once they're all cut out, carefully make small slits in the middle of the circles. You can make an "X" or two parallel lines next to one another in the center of each one.
Step 3: Filling and prepping the hand pies
Spoon 1- 1 ½ tablespoons or so of pear filling into the middle of each bottom crust, making sure to keep space on the edges. Repeat for all of the hand pies.
Now, brush the inside edge of your pie crust with egg wash. For the egg wash, beat together one egg with one tablespoon of milk in a small bowl. Brush the edges of the pie dough around the filling with egg wash. Place the top crust on and gently seal with your fingers. Lastly, use a fork to crimp the edges of the pies. Brush the tops with egg wash and sprinkle with cinnamon sugar. Pop the hand pies into the refrigerator to chill while your oven preheats.
Step 4: Baking the hand pies
Preheat oven to 400°F. Take the pies out of the refrigerator and bake for 16-18 minutes, until the tops of the pies are nice and golden brown.
TIPS FOR THE BEST HAND PIES
While these hand pies are super simple to make, here are a few tips to make the process even easier.
♦ Use firm pears. I recommend using pears that aren't fully ripe and that are still a bit firm. This will help make sure the filling pie filling doesn't get too mushy when cooking it.
♦ Don't overfill the pies. If you've made hand pies before, then you know how easy it is to overfill them. When adding the filling, I use a tablespoon measuring spoon This will leave plenty of room when sealing and crimping the edges.
♦ Sprinkle sugar on the pies before baking! This is an absolutely optional step, but I love sprinkling sugar on the pies to add a little extra crunch. For these, I used a mix of 2 tablespoons granulated sugar and ½ teaspoon cinnamon.
If you give this recipe a try and love it, be sure to leave a comment and star rating! Be sure to tag @thehungrykitchenblog on Instagram so I can see all of your delicious bakes! Happy baking! ♥
Spiced Pear Hand Pies
- 1 box premade pie crust
- 2 cups peeled and chopped pear
- ¼ cup light brown sugar, packed
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Dash of clove
- Pinch of salt
- 1 tablespoon unsalted butter
- 1 egg
- 1 tablespoon milk
Cinnamon Sugar Mix
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
Make the pear filling
- Add the peeled and chopped pears, light brown sugar, cinnamon, nutmeg, clove, salt, and butter to a pan. Cook on medium heat for 10-15 minutes until the pears are saucy and soft. Allow the pears to cool completely.
Prep the pies
- Take your pie dough out of the refrigerator and allow it to sit out for about 10 minutes.
- Unroll your first sheet of pie dough. Use a 3.5" round cutter to cut out the bottom crust. You should be able to get about 7-8 cutouts from each sheet. *Note: You can to re-roll out some of your scrap dough to get up to 9-10 hand pies. Place the circles from the first sheet of dough onto a cookie sheet.
- Repeat the same steps for cutting out the second sheet of pie crusts. These will be used for the tops of the hand pies. Once cut out, carefully make small slits in the shape of an X in the middle of the dough.
- Spoon 1-1 ½ tablespoons of pear filling onto the middle of each bottom crust, making sure to leave space on the edges.
- Make the egg wash. In a small bowl, beat one egg and one tablespoon of milk together.
- Brush egg wash around the edge of the bottom crust. Top each with the top crust, and gently press the pies closed. Use a fork to crimp together the outer edge.
- Brush the tops of each pie with egg wash. Sprinkle with cinnamon sugar mixture. Pop the pies in the refrigerator to chill while the oven preheats.
Baking the pies
- Preheat the oven to 400°F. Once preheated, bake the pies for 16-18 minutes until golden brown. Allow the pies to cool at least 10 minutes once baked. Enjoy!