Best Pear Hand Pies Recipes

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PEAR HAND PIES



Pear Hand Pies image

Time 30m

Number Of Ingredients 10

1 double pie crust store bought or homemade (I love my Flaky Butter Pie Crust)
1/2 cup white sugar
3 Tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups pealed and diced ripe pears
1 Tablespoon butter
1 Tablespoon lemon juice
1 egg

Steps:

  • Preheat oven to 350*F In a medium sized bowl, combine sugar, flour, salt, cinnamon, and lemon zest. Mix well Add diced pears to sugar mixture and mix gently until well coated. Roll pie crust out. Using a bowl as a pattern that is approximately 4 - 5 inches in diameter, cut out round circles for your hand pies. Reroll excess dough to create more crusts. Place crusts onto a lined baking sheet. Place a small amount of pears in the center of one cut pie crust - leaving approximately 1/2 inch space around sides. Dot pear mixture with a small amount of butter. Sprinkle with few drops of lemon juice. In a small bowl beat egg with 1 tablespoon of water. Brush egg around the edge of the circle. This will act as a glue. Fold circle in half enclosing the pear filling. Crimp edges with a fork to ensure a good seal. Brush egg mixture on top of each hand pie. Slice slits on top and dust with course sugar if desired. Place on a lined cookie sheet. Bake for 20 minutes or until golden.

AUTUMN SPICED APPLE AND PEAR HAND PIES



Autumn Spiced Apple and Pear Hand Pies image

Close your eyes when you take a bite of these and you can almost hear the crunch of leaves beneath your feet. These taste and smell like autumn, my favorite season. I like to add a drizzle of dark chocolate at the end; it makes them extra special!

Provided by Chef V

Categories     Desserts     Pies     Fruit Pie Recipes     Pear Pie Recipes

Time 1h50m

Yield 16

Number Of Ingredients 14

1 large Pink Lady apple - peeled, cored and diced
1 large Bartlett pear - peeled, cored and diced
¼ cup brown sugar
1 tablespoon vanilla extract
2 teaspoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 pinch salt
1 egg
1 tablespoon water
1 recipe pastry for a 9-inch double crust pie
2 tablespoons coarse granulated sugar, or as needed
½ cup dark chocolate chips

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
  • Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
  • Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
  • Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
  • Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 18.1 g, Cholesterol 11.6 mg, Fat 5.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 7.7 g

GINGER-PEAR HAND PIES



Ginger-Pear Hand Pies image

Pastry rounds are pressed into muffin tins and filled with ginger- and vanilla-perfumed pears. The resulting hand pies are small but indulgent.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 10

Number Of Ingredients 15

2 1/4 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into 1/4-inch pieces
6 ounces cold cream cheese, cut into small pieces
3 to 4 tablespoons ice water
2 large eggs
2/3 cup plus 1 tablespoon granulated sugar
1/2 cup unbleached all-purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1 vanilla bean, split and seeds scraped
3 tablespoons finely grated fresh ginger
2 firm but ripe pears, such as Bosc, peeled and cut into 1/4-inch dice
Confectioners' sugar, for dusting

Steps:

  • Crust:Combine flour, salt, butter, and cream cheese in a food processor; pulse until pea-size clumps form.
  • With machine running, add water, 1 tablespoon at a time, until mixture just comes together when pressed in your hand. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate until firm, about 45 minutes.
  • Filling:Whisk together eggs and 2/3 cup granulated sugar in a medium bowl until thick and pale yellow. Whisk in flour, lemon juice, and 1/4 teaspoon salt.
  • In a shallow saucepan, heat 1 stick butter, vanilla seeds, and ginger over medium-high until butter foams and browns, about 5 minutes. Strain through a fine sieve into bowl with egg mixture, discarding solids. Whisk until well combined.
  • Melt remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add pears and remaining 1 tablespoon granulated sugar and 1/4 teaspoon salt; cook, stirring, until pears are soft, about 5 minutes. Let cool about 10 minutes. Fold pear mixture into egg mixture.
  • On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick. Using a 5-inch round cutter or a paring knife, cut out 5 rounds. Repeat with remaining disk. Gently press rounds into 10 cups of a standard 12-cup muffin tin, making pleats around edges and gently pressing to seal. Fill each with 1/4 cup filling. Refrigerate until chilled, about 30 minutes.
  • Meanwhile, preheat oven to 375 degrees. Bake until crust and filling are golden brown, 35 to 40 minutes. Transfer tin to a wire rack; let cool about 20 minutes. Unmold; let pies cool completely on rack. Dust with confectioners' sugar before serving.

PEAR AND GRUYERE HAND PIES



Pear and Gruyere Hand Pies image

These days practically every supermarket offers frozen puff pastry. For the best results, look for the brands that have the fewest ingredients and use real butter. Puff pastry is all about the butter, and that's the flavor you want to come through.

Provided by Samantha Seneviratne

Time 1h40m

Yield 12 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
2 1/2 cups diced pears (from about 2 Bosc pears)
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
2 pieces puff pastry (about 1 1/2 pounds), thawed if frozen
All-purpose flour, for rolling
1 large egg, lightly beaten
4 ounces grated Gruyere cheese

Steps:

  • In a large skillet, melt the butter over medium heat. Add the pears and the thyme and cook until the pears are tender and any juice has evaporated, 4 to 6 minutes. Season to taste with salt and pepper. Transfer to a plate to cool completely.
  • Working with 1 sheet of puff pastry at a time, on a lightly floured surface, roll the dough out to a 10-by-15-inch rectangle. Trim about 1/8 inch off of each edge. Cut the dough into 6 equal squares. Transfer the squares to a parchment-lined baking sheet. Repeat with the remaining dough.
  • Brush a 1-inch border of egg on each square. Divide the cheese among the 12 squares. Then divide the pear mixture among the squares. Fold the squares over into triangles and press to seal with a fork. Transfer the pies to the freezer for 15 minutes.
  • Preheat the oven to 400 degrees F.
  • Brush the tops and sides of the pies with the egg. Cut a slit in each pie to allow steam to escape. Bake the pies until deep golden brown and puffed, 20 to 25 minutes, rotating halfway through. Transfer to a rack to cool slightly and serve warm.

SPICED PEAR HAND PIES



Spiced Pear Hand Pies image

Yield 12-14 hand pies

Number Of Ingredients 11

4 large ripe Anjou USA Pears, peeled, cored, and diced into 1/2 squares
1 tablespoon butter
1 vanilla bean, split and seeds removed
3 tablespoons light agave nectar
2 teaspoons ground cardamom
2 teaspoons ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated ginger
2 tablespoons flour (for work surface)
1 package pie crusts (2 per package), thawed in the refrigerator
1 egg, beaten

Steps:

  • In a medium 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.
  • Preheat oven to 375 degrees.
  • Working on a floured surface, roll out the pie crusts so that they are about 1/3-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 parchment lined baking sheet. Once done, place the pies in the fridge for 20 minutes.
  • 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 - it's okay if you get some oozing out of the top and sides. They're supposed to be rustic. Allow to cool slightly before eating - the filling is HOT!

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