Description
These delicious Pecan Hand Pies are perfect bite-sized treats featuring a buttery, flaky crust filled with a sweet and aromatic pecan filling infused with cinnamon and a hint of orange zest. Toasted pecans add rich flavor and texture, while a glossy egg wash and a dusting of sugar finish the pies beautifully. Ideal for dessert or an anytime snack, these hand pies are easy to make and bake to golden perfection in under an hour.
Ingredients
Scale
Filling
- 1 cup pecans (finely chopped)
- 1 cup packed brown sugar
- 4 tablespoons butter (salted, melted)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon orange zest (optional)
Crust and Assembly
- 2 refrigerated pie crusts (14.1 oz package)
- 1 large egg
- 1 tablespoon milk (regular or plant-based)
- Powdered sugar (for dusting)
- 2 teaspoons sanding sugar or granulated sugar (optional, for finishing)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the pies.
- Toast Pecans and Mix Filling: Spread the chopped pecans on a baking sheet and toast them in the oven for 5-6 minutes until fragrant and lightly golden. In a medium bowl, combine the toasted pecans with brown sugar, melted butter, vanilla extract, cinnamon, and optional orange zest. Mix thoroughly until all ingredients are well incorporated.
- Prepare Egg Wash: In a small bowl, whisk together the egg and milk to create an egg wash. Set aside for brushing later.
- Cut Pie Crust Circles: Lightly dust a clean cutting board with powdered sugar to prevent sticking. Roll out one pie crust flat and use a 4 ½-inch round cookie cutter to cut 6 circles. Gather the scraps, reroll, and repeat with the second crust to cut out a total of 12 circles.
- Fill and Seal Hand Pies: Using a pastry brush, apply egg wash along the outer ½-inch edge of each dough circle. Place 1 ½ tablespoons of pecan filling slightly off-center on each circle. Fold the dough over to form a half-moon shape, aligning edges. Press down with your thumb to seal, then crimp edges firmly but gently with a fork to secure the pies without breaking the dough.
- Prepare for Baking: Arrange hand pies on a parchment-lined baking sheet with at least 1 inch of space between each. Brush tops with additional egg wash. Use a sharp knife to cut a small plus sign-shaped vent on each pie to allow steam to escape.
- Bake Pies: Bake in the preheated oven for 18-22 minutes, or until the edges of the pies are golden brown and the crust is cooked through.
- Finish and Serve: Let the hand pies cool on the baking sheet for 5-10 minutes. Just before serving, sprinkle with sanding sugar or granulated sugar for a decorative, sweet finish. Enjoy warm or at room temperature.
Notes
- Toast the pecans carefully to avoid burning, which can make the filling bitter.
- Using powdered sugar for dusting helps prevent the dough from sticking when rolling and cutting.
- The optional orange zest adds a nice citrus brightness but can be omitted if preferred.
- Ensure the edges are well sealed to prevent filling leakage during baking.
- Sanding sugar gives a nice sparkle and slight crunch on top after baking but is optional.
- Hand pies can be stored in an airtight container for 2-3 days and warmed before serving.
