Description
These Pecan Hand Pies are a delightful blend of crunchy toasted pecans and sweet brown sugar filling encased in flaky, buttery pie crust. Perfectly portioned as handheld treats, they combine warm cinnamon and a hint of orange zest for a rich, comforting flavor. Easy to prepare and bake, these hand pies make an ideal dessert or snack for gatherings and festive occasions.
Ingredients
Scale
Filling
- 1 cup pecans (finely chopped)
- 1 cup packed brown sugar
- 4 tablespoons salted butter (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon orange zest (optional)
Egg Wash
- 1 large egg
- 1 tablespoon milk (regular or plant-based)
Other
- 2 refrigerated pie crusts (14.1 oz package)
- Powdered sugar (for dusting)
- 2 teaspoons sanding sugar or granulated sugar (optional, for finishing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the hand pies.
- Toast Pecans and Prepare Filling: Spread the chopped pecans evenly on a baking sheet and toast them in the oven for 5-6 minutes until fragrant and lightly toasted. In a medium bowl, combine the toasted pecans, brown sugar, melted butter, vanilla extract, cinnamon, and optional orange zest. Stir thoroughly to create a well-integrated filling mixture.
- Make Egg Wash: In a small bowl, whisk together the egg and milk until smooth. This mixture will be used to brush the hand pies for a golden finish and to help seal them.
- Cut Pie Crust Circles: Lightly dust a cutting board with powdered sugar to prevent sticking. Roll out one refrigerated pie crust flat on the board, then use a 4½-inch round cookie cutter to cut six circles. Gather and reroll scraps to complete 12 circles total from both pie crusts.
- Fill and Seal Hand Pies: Brush a ½-inch border around the edge of each dough circle with egg wash. Place about 1½ tablespoons of pecan pie filling slightly off-center on each circle. Fold the dough over like a taco to enclose the filling, aligning the edges. Press the edges firmly with your thumb to seal, then crimp with a fork to ensure they stay closed without piercing through the crust.
- Brush and Vent: Arrange the hand pies on a parchment-lined baking sheet, spacing them at least 1 inch apart. Brush the tops with additional egg wash, then carefully cut a small plus-shaped vent in the center of each hand pie with a sharp knife to allow steam to escape during baking.
- Bake Hand Pies: Place the baking sheet in the preheated oven and bake for 18-22 minutes or until the crust edges turn a light golden brown and the dough is cooked through.
- Cool and Finish: Let the baked hand pies cool on the baking sheet for 5-10 minutes to set. Just before serving, sprinkle the tops with sanding or granulated sugar for an extra touch of sweetness and crunch. Enjoy your warm pecan hand pies!
Notes
- Toasted pecans enhance the nutty flavor and add crunch to the filling.
- Orange zest is optional but adds a nice brightness and depth to the pecan filling.
- Use a light touch when crimping edges to avoid breaking the crust and prevent filling leaks.
- Allow hand pies to cool slightly before dusting with sugar to prevent melting.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
