Pear Hand Pies
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.
Servings: 12 pies
Calories: 282kcal
Ingredients
- 1 package 2 rolls refrigerated pie crust
- 1-2 medium pears peeled, cored and thinly sliced
- ¼ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cardamom
- 1 egg
- 2 tablespoon butter
- ¼ cup turbinado sugar or sanding sugar for sprinkling on top optional
Instructions
- 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 ⅛-1/4 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.
Nutrition
Serving: 1pie | Calories: 282kcal | Carbohydrates: 39.1g | Protein: 3.6g | Fat: 12.8g | Saturated Fat: 3.9g | Cholesterol: 19mg | Sodium: 183mg | Fiber: 2g | Sugar: 14.8g
