Spiced Pear Hand Pies

By Thom7747

As someone who is perpetually pressed for time these days and someone who doesn’t enjoy baking all that much (I know, I know), sometimes it’s just nice to have a quick dessert recipe in your back pocket for last minute meals and holiday entertaining. In honor of National Pear Month, a beautiful box of D’Anjou pears landed on my doorstep and I knew exactly what I wanted to do with them. I’ve had a recipe for hand pies rattling around in my head – a quick & flavorful way to impress folks with a homemade treat and “baking skills”

I have to be honest – it’s really all about the compote filling that gets folded up into these little pockets. It’s chock full of the Indian-inspired spices that I crave with baked fruit: ginger, cardamom, cinnamon. The recipe makes more of this fruit filling than you’ll need – save the rest of it in a mason jar for stuffed french toast, some melted brie on toast or stirred into yogurt. As for the pastry part, use a pre-bought pie crust or your favorite flaky crust recipe. A sprinkle of crunchy sugar makes for a nice bit of extra texture…and serving these warm with some vanilla ice cream won’t hurt anyone’s feelings.

Ingredients

• 4 large ripe pears (I used D’Anjou) peeled, cored and diced into 1/2″ squares – you can use whatever variety you prefer for baking
• 1 tbsp. butter
• 1 vanilla bean, split and seeds removed
• 3 tbsp. light agave nectar
• 2 tsp. ground cardamom
• 2 tsp. ground clove
• 1 tsp. ground cinnamon
• 1/2 tsp. fresh grated ginger
• 2 tbsp. flour (for work surface)
• 1 package pie crusts (2 per package) – thawed in the fridge. if you prefer to make your own pie crust, please do – choose whichever recipe is your favorite.
• 1 egg, beaten and sugar in the raw (optional)

Details

Servings 12
Adapted from runningwithtweezers.com

Preparation

Step 1

all about the compote filling that gets folded up into these little pockets. It’s c- In a medium sauté 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.
- Working on a floured surface, roll out the pie crusts so that they are about 1/3″ thick. Using a 3″ 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. Sprinkle with a little raw sugar (if you have it) for a little crunch – this is completely optional. 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 cook slightly before eating – the filling is HOT!hock full of the Indian-inspired spices that I crave with baked fruit: ginger, cardamom, cinnamon. The recipe makes more of this fruit filling than you’ll need – save the rest of it in a mason jar for stuffed french toast, some melted brie on toast or stirred into yogurt. As for the pastry part, use a pre-bought pie crust or your favorite flaky crust recipe. A sprinkle of crunchy sugar makes for a nice bit of extra texture…and serving these warm with some vanilla ice cream won’t hurt anyone’s feelings.

– makes 12 to 14 small pies

- 1 package pie crusts (2 per package) – thawed in the fridge. if you prefer to make your own pie crust, please do – choose whichever recipe is your favorite.

- 1 egg, beaten and sugar in the raw (optional)

- In a medium sauté 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.

- Working on a floured surface, roll out the pie crusts so that they are about 1/3″ thick. Using a 3″ 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.

I have been wanting to make hand pies forever. The thing that stops me, besides not being a baker either, is that I am scared it will take a long time. Or crack. Or be dry. I adore all of the flavors in your cute pies – cardamom is my fave! And I love that you use already make pie crust. That definitely would help me along … inspired!

Gosh, the sight of handheld pies makes me smile a bit. That happy sprinkle of coarse sugar rules. And your pear filling sounds so bomb, all spiced up and lovely.

You used one of my favorite spices Cardamon. Can’t wait to make these this weekend. With ice cream of course!

Pear may be my favorite fruit! I’ve made little pies like these, but with banana and Nutella, or salty argentinian ones with meat. This sounds wonderful and fun to make. Great pix btw. :)

Oh these look yummy. I love pears and cinnamon and ginger can make anything they are in super delicious. This will be my favorite pie recipe in pear season.

[...] Sauté diced pears in butter with vanilla and spices. Roll up the pie crust, add the mixture and fold over. Bake it and enjoy.{found on runningwithtweezers}. [...]