Spiced Pear Hand Pies
Nothing is better than a big 'ole fruit pie, with the exception of these Spiced Pear Hand Pies, of course! Hand pies are a Southern specialty and this recipe gives them a unique and delightful filling. They are even easier to make than regular pie, not to mention they look and taste great.
You can use store bought crust or make your own crust according to the recipe below. The filling is made with a mixture of aromatic spices that will have your whole kitchen smelling like fall. These pear hand pies make a great treat at Thanksgiving or throughout the winter, too. Each pie is just a couple bites and you can pick them up to eat them with your hands as the name suggests. Adults and kids will both go crazy for this modern, yet simple dessert recipe.
Notes
Discover easy pear recipes for dinner and dessert in this handy recipe collection from USA Pears.
Makes14 Hand Pies
Preparation Time25 min
Chilling Time20 min
Cooking Time22 min
Cooking MethodOven
Cooking Vessel Size3.8 Quart Nonstick Saute Pan
Ingredients
- Crust:
- 1 1/4 cup flour
- 1/2 cup butter, chilled
- 1/2 teaspoon salt
- 3 tablespoons ice water
- 4 large and ripe USA Pears, peeled, cored, and diced into 1/2 inch squares
- 1 tablespoon butter
- 1 vanilla bean, split and seeds removed
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh grated ginger
Instructions
-
Crust:
-
Stir together the flour and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water in small increments and mix with a fork just until the dough pulls together.
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Keep wrapped in the refrigerator until ready to use.
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Filling:
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In a 3.8 Quart Nonstick Saute Pan, heat the butter until melted. Add the diced pears to the butter and cook until they begin to release some liquid, about 5-6 minutes. Add the vanilla bean (and the seeds), agave nectar, dried spices, and grated ginger. Bring to a simmer, then reduce heat to low and cook until mixture begins to thicken and the fruit is tender, about 20 minutes. Remove from heat and allow to cool completely.
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Preheat oven to 375 degrees.
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Working on a floured surface, roll out the pie crusts so that they are about -inch thick. Using a 3-inch round cutter (I used a large mason jar lid), cut out rounds of the dough. Add a heaping spoonful of mixture to each round and fold over. Using a fork, crimp the edges to seal and place on a Nonstick Double-Burner Griddle. Once done, place the pies in the fridge for 20 minutes.
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Before baking, vent each pie on the top with two small slits. Brush each with a bit of egg wash. Bake for 20-22 minutes (depending on your oven) or until bubbling and golden brown. Allow to cool slightly before eating.
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