Pear Ginger Spiced Hand Pies
Pear Ginger Spiced Hand Pies
Ingredients
For the Flaky Pie Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus 1 to 2 tablespoons as needed
For the Pear Ginger Filling
- 3 pears, medium, firm-ripe (e.g., Bosc or Anjou), peeled, cored, and diced into 1/2-inch pieces
- 1/2 cup light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
For the Egg Wash and Topping
- 1 egg, large
- 1 teaspoon water
- 1 tablespoon turbinado sugar
Instructions
- 1
Prepare the Pie Dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. If the dough is too dry, add a little more ice water, 1 teaspoon at a time. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 5 min
- 3
Prepare the Pear Ginger Filling: In a medium bowl, combine the diced pears, light brown sugar, fresh grated ginger, ground ginger, ground cinnamon, ground nutmeg, lemon juice, and cornstarch. Toss gently to coat all the pear pieces evenly. Set aside.
⏱️ 10 min
- 4
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 5
Assemble the Hand Pies: On a lightly floured surface, roll out one disk of chilled dough to about 1/8-inch thickness. Using a 4-inch round cutter or a knife, cut out as many circles as possible. Repeat with the second disk of dough. You should get about 8-10 circles in total. Gather and re-roll scraps if needed.
⏱️ 10 min
- 6
Place about 2 tablespoons of the pear filling onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling to create a semi-circle. Crimp the edges firmly with a fork to seal.
⏱️ 10 min
- 7
Prepare Egg Wash and Bake: In a small bowl, whisk together the large egg and water to create an egg wash. Brush the tops of the hand pies with the egg wash and sprinkle generously with turbinado sugar. Cut 2-3 small slits on the top of each pie to allow steam to escape during baking.
⏱️ 5 min
- 8
Carefully transfer the hand pies to the prepared baking sheet. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Pear Ginger Spiced Hand Pies
Ingredients
For the Flaky Pie Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus 1 to 2 tablespoons as needed
For the Pear Ginger Filling
- 3 pears, medium, firm-ripe (e.g., Bosc or Anjou), peeled, cored, and diced into 1/2-inch pieces
- 1/2 cup light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
For the Egg Wash and Topping
- 1 egg, large
- 1 teaspoon water
- 1 tablespoon turbinado sugar
Instructions
- 1
Prepare the Pie Dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. If the dough is too dry, add a little more ice water, 1 teaspoon at a time. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 5 min - 3
Prepare the Pear Ginger Filling: In a medium bowl, combine the diced pears, light brown sugar, fresh grated ginger, ground ginger, ground cinnamon, ground nutmeg, lemon juice, and cornstarch. Toss gently to coat all the pear pieces evenly. Set aside.
⏱️ 10 min - 4
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 5
Assemble the Hand Pies: On a lightly floured surface, roll out one disk of chilled dough to about 1/8-inch thickness. Using a 4-inch round cutter or a knife, cut out as many circles as possible. Repeat with the second disk of dough. You should get about 8-10 circles in total. Gather and re-roll scraps if needed.
⏱️ 10 min - 6
Place about 2 tablespoons of the pear filling onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling to create a semi-circle. Crimp the edges firmly with a fork to seal.
⏱️ 10 min - 7
Prepare Egg Wash and Bake: In a small bowl, whisk together the large egg and water to create an egg wash. Brush the tops of the hand pies with the egg wash and sprinkle generously with turbinado sugar. Cut 2-3 small slits on the top of each pie to allow steam to escape during baking.
⏱️ 5 min - 8
Carefully transfer the hand pies to the prepared baking sheet. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 25 min•🌡️ 375