dessert — kid-approved

Caramel Pear Hand Pies

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prep time 20 minutes
cook time 30 minutes
yield 12 mini pies

Overview

These warm, flaky hand pies are bursting at the seams with spiced pears and caramel sauce, so be careful when you go in for that first bite! They take just minutes to assemble, and kids will love helping out in the kitchen. Little ones can spoon the caramel and diced apples onto each round of pie dough, crimp the edges with a fork, and sprinkle some sanding sugar on top before you place the hand pies in an oven on their journey to sweet and buttery perfection.

BY:Twinkle Twinkle Little Party

Ingredients

  • 2 batches refrigerated pie crust, homemade or store-bought
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1-2 medium pears, peeled, cored, and diced
  • 1 large Nellie’s Free Range Egg
  • 2 tablespoons Nellie’s Free Range Unsalted Butter
  • Caramel sauce, homemade or store-bought
  • Sanding sugar for sprinkling on top, optional

Directions

  • Preheat oven to 375F. Line two large baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, sugar, cinnamon, and ginger.
  • Add in diced pears and toss to coat. Set aside for 10 minutes.
  • Roll out the refrigerated pie crust and use a cookie cutter to cut out twenty-four 3” to 4” circles. Use whatever scraps you have left to cut out decorations for the tops of the hand pies, such as little leaves, pumpkins, or turkeys using small cookie cutters (or freehand with a small paring knife.)
  • Place twelve of the dough rounds onto the prepared baking sheets.
  • Place 1 teaspoon of caramel sauce then 1 tablespoon of pear mixture in the center of each dough round.
  • Cut the butter into twelve tiny pieces and place a piece on top of each pear mixture.
  • In a small bowl, lightly beat the egg and brush a thin coating just around the edges of one of the dough rounds with filling. Top with another dough round, and press the edges together around the full circumference to seal the pie well. Crimp the edges with a fork, then repeat for the other eleven hand pies.
  • Use a sharp knife to cut a tiny “X” in the top of the dough to allow for the steam to escape.
  • Brush the remaining egg wash over the tops of the hand pies and use it to attach any decorative pieces to the tops.
  • If using, sprinkle sanding sugar on top of each hand pie.
  • Bake for 25-30 minutes or until golden brown. Serve warm.
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