Spiced Pear and Walnut Hand Pies
Equipment
- Baking sheet
- Mixing bowl
- Pastry brush
Ingredients
- 2 ripe pears, peeled and diced
- ½ cup chopped walnuts
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 2 sheets refrigerated pie dough
- 1 egg, beaten
- 2 tbsp granulated sugar
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the diced pears, chopped walnuts, brown sugar, cinnamon, nutmeg, and lemon juice until the fruit is evenly coated.
- Unroll the pie dough sheets on a lightly floured surface and cut out eight 4-inch circles using a round cutter or glass.
- Spoon about 2 tablespoons of the pear filling onto the center of four circles, leaving a small border around the edge.
- Top each filled circle with a second dough circle, press the edges together with a fork to seal, and cut two small slits in the top of each pie.
- Brush the tops with the beaten egg and sprinkle evenly with granulated sugar.
- Place the hand pies on the prepared baking sheet and bake for 20 to 25 minutes until the crust is golden brown.
- Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Fill the pies just enough to avoid leaks during baking, and press the edges firmly so they stay sealed. These taste best served slightly warm on the day they are made. Leftovers can be stored in an airtight container at room temperature for one day or refrigerated for up to three days, then reheated briefly in a 300°F oven to restore crispness. If the pears are very juicy, drain off excess liquid before filling to keep the crust from becoming soggy.
Course: Dessert
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Pastry brush
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Pastry brush