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Cranberry Pear Hand Pies

Yields about 15 3" hand pies
Course Dessert
Cuisine American
Keyword pie
Total Time 2 hours
Servings 15
Author Christine Ma

Ingredients

  • 2 ½ cups all-purpose flour (370 grams)
  • ¾ cup finely ground pecans (90 grams)
  • ¾ teaspoon salt
  • 1 cup cold butter, cut into small chunks (226 grams)
  • 6-7 tablespoons ice cold water
  • 3 cups cranberries (300 grams)
  • 1 cup peeled and chopped pears (170 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ cup dried currants (65 grams)
  • egg wash 1 egg beaten with 1 tablespoon water
  • ¼ cup turbinado sugar (50 grams)

Instructions

  • Make pie dough. Combine flour, pecans, and salt until well combined. Add butter and mix using a pastry cutter or your hands until the mixture resembles coarse sand. Add ice cold water one tablespoon at a time just until the dough comes together. It will look a little dry. Shape into a disc and wrap in plastic wrap. Let chill in the fridge for at least one hour or overnight.
  • Meanwhile, make cranberry pear filling. Combine cranberries, chopped pears, sugar, orange juice and zest, vanilla, and cinnamon in a heavy-bottomed saucepot. Bring to a boil over high heat. Reduce heat to medium and lightly mash cranberries to release juices. Continue to simmer for 8-10 minutes or until thickened and fruits are softened. Remove from heat and stir in dried currants. Transfer to a bowl and let cool completely.
  • Lightly dust a clean work counter with flour. Roll out pie dough to ⅛-inch thickness and cut out 3-inch circles using a biscuit cutter for a total of 30 circles. Place 1 tablespoon of filling in the center of half of the circles. Place the remaining dough portions on top and crimp edges to seal with a fork. Place hand pies on a lined baking sheet and chill in the fridge for 30 minutes.
  • Preheat oven to 400 degrees F.
  • Use a sharp knife to cut slits on top of each hand pie. Brush the top with egg wash and sprinkle turbinado sugar. Bake for 20-22 minutes or until golden brown. Remove from oven and let cool slightly. Serve warm.

Notes

Both the pie crust and filling can be prepared the day before and assembled on the day of baking.