Apple and Pear Hand Pies Recipe

Apple and Pear Hand Pies Recipe

[Photograph: Sydney Oland]

Sometimes the best part of spending an afternoon making pie is having a slice cold for breakfast the next morning. But if you've having company over and don't want to serve pie for brunch, this simple handheld version takes a classic dessert and puts it in a brunch-friendly disguise.

This filling really makes fresh fall fruit the star. But adding a teaspoon of fresh grated ginger, or a dash of cinnamon or nutmeg, would certainly work well with this filling. These also reheat really beautifully—just put them in a low oven to bring them back up to temperature. If you're thinking of bringing these to a party, picnic or potluck, I would suggest making these hand pies even smaller. Instead of dividing the dough into 8 pieces divide it into 16 (halving the size of the pies) for an easier to handle, bite sized version.

  • Yield:Makes 8 pies
  • Active time: 20 minutes
  • Total time:25 minutes


  • 1 tablespoon butter
  • 2 Golden Delicious apples, peeled and cut into 1/4 inch pieces
  • 2 Bosc pears, peeled and cut into 1/4 inch pieces
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 recipe Easy Pie Dough
  • 1 egg, beaten


  1. 1.

    Heat butter in a non-stick skillet until melted, add apples and pears and cook until fruit begins to soften, about 5 minutes. Sprinkle sugar over mixture and continue to cook stirring often until fruit begins to lose its juices. Mix together cornstarch and lemon juice and add to pan. Simmer until mixture has thickened, about 4 minutes. Remove from heat and allow to cool.

  2. 2.

    Adjust oven rack to middle position and preheat to 375[°]. Line a baking sheet with foil. Divide dough into two pieces and roll out to 1/8 inch thickness. Divide dough into 4 squares, place a tablespoon of filling near the bottom right corner of each square. Brush edges of pastry with beaten egg and fold over pastry to cover filling. Seal by pressing a fork into the edges then place on the lined baking sheet. Repeat with remaining filling and pastry.

  3. 3.

    Cut steam vents into the tops of each pie with s sharp knife, then brush with remaining egg. Bake until pastry has browned, about 20 minutes. Serve warm or at room temperature.