Original Post: https://www.evolvingtable.com/?p=92559
Pecan Hand Pies Recipe
A flaky crust and caramelized nutty filling make these Pecan Hand Pies the perfect individual-sized treat for your Thanksgiving and Christmas holiday season! Surprise your friends and guests with this unique twist on a classic favorite.
Servings: 12 hand pies
Equipment
Ingredients
- 1 cup pecans finely chopped
- 1 cup brown sugar
- 4 Tbsp. butter salted, melted
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. orange zest optional
- 1 egg large
- 1 Tbsp. milk regular or plant-based
- Powdered sugar for dusting
- 2 refrigerated pie crusts 14.1 oz package
- 2 tsp. sanding sugar or granulated sugar optional
Instructions
- Preheat the oven to 375°F.
- Mix Together Filling: Place chopped pecans on a baking sheet and bake for 5-6 minutes, or until toasted and fragrant. Add the roasted pecans, sugar, melted butter, vanilla, cinnamon, and orange zest to a medium-sized bowl. Toss until well combined.1 cup pecans, 1 cup brown sugar, 4 Tbsp. butter, 1 tsp. vanilla extract, 1 tsp. cinnamon, 1 tsp. orange zest
- Make Egg Wash: Whisk together the egg and milk in a small bowl and set aside until ready to use.1 egg, 1 Tbsp. milk
- Cut Crust into Circles: Lightly dust a cutting board with powdered sugar. Roll out one of the pie crusts so it lays flat on the board. Using a 4 ½-inch round cookie cutter, cut the dough into 6 circles, reshaping and re-rolling the dough, as needed. Repeat this with the remaining pie crust until you have 12 circles.Powdered sugar, 2 refrigerated pie crusts
- Fill, Fold, and Seal: Using a pastry brush, brush the outer ½-inch edge of each circle with egg wash. Add 1 ½ tablespoons of pecan pie filling mixture slightly off-center in each of the pie crust circles. Fold over the opposite side of the pie crust to cover up the filling, making sure the edges meet. (Like you would fold up a taco!) Press down around the outer ½-inch edge with your thumb to seal the packet. Then, crimp the edges with a fork around the perimeter of the hand pie to further seal it; press firmly enough to ensure it’s closed, but avoid going all of the way through and breaking apart the pie crust. Repeat this process with the remaining pie crust and pecan filling. You should get 12 hand pies.
- Brush and Vent: Place the hand pies on a parchment paper-lined baking sheet at least 1-inch apart. Coat the surfaces with more of the egg wash and create a plus sign-shaped vent in the center of each one using the point of a sharp knife.
- Bake in Oven: Bake the hand pies in the preheated oven for 18-22 minutes, or until the edges are slightly golden and the dough is cooked through.
- Finish with Sugar: Allow to rest for 5-10 minutes and then finish with sanding sugar or granulated sugar just before serving. Enjoy!2 tsp. sanding sugar or granulated sugar
Video
Notes
Meal Prep and Storage
- How to prep ahead of time: You can toast the pecans and make the pie crust (if you're making your own) a day or two in advance. Keep the pie crust in the fridge.
- How to store: These hand pies will keep at room temperature for up to 3 to 4 days in a Ziploc bag or covered in plastic wrap.
- How to freeze: Place hand pies in a freezer-safe bag after they have completely cooled and freeze for up to 3 to 4 months.
- How to reheat: If you want to serve the hand pies warm again, simply pop them in a 300℉ oven until warmed through or use the microwave for 15 to 20 seconds.
Nutrition
Calories: 300kcal | Carbohydrates: 34g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 159mg | Potassium: 96mg | Fiber: 2g | Sugar: 18g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg