Pear Hand Pies are delicious single serving treat. Flaky pie crust is filled with pear pie filling, folded over and baked for a fruity handheld dessert.
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
Yield:12 pies 1x
1 package (2 rolls) refrigerated pie crust
1–2 medium pears, peeled, cored and thinly sliced
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp cardamom
2 tbsp butter
1/4 cup turbinado sugar or sanding sugar for sprinkling on top (optional)
Preheat the oven to 375. Line two large baking sheets with parchment paper.
Whisk together the flour, sugar, cinnamon, ginger and cardamom together in a medium bowl.
Add in the sliced pears and toss to coat. Set aside for 10 minutes.
Roll out the refrigerated pie crust and use a cookie cutter or small bowl as a template to cut out 4-5 inch round circles. If you reroll the pie dough, you should get 6 rounds per sheet. Place on the prepared baking sheets.
Drain any excess liquid from the pears. Place 1/8-1/4 cup of the pear mixture in the center of each dough round.
Cut the butter into 12 tiny pieces and place a piece on top of each pear mixture
Lightly beat the egg in a small bowl and carefully brush just around the edges of the dough. Fold over and press to seal. Crimp the edges with a fork.
Use a sharp knife to cut 1-3 tiny slits in the top of the dough to allow for the steam to escape while it is baking.
Brush the remaining egg wash over the tops of the hand pies.
Sprinkle the turbinado sugar on top.
Bake for 25-30 minutes or until golden brown. Let cool slightly before serving.
Serving Size:1 pie
Keywords: Pear Hand Pie, Pie Pastry, hand pie, improv cooking challenge