Description
Delightfully flaky and sweet, these Pecan Hand Pies feature a buttery, toasted pecan filling wrapped in crisp pie crusts. Perfectly portioned for a handheld treat, they offer a delicious blend of cinnamon, vanilla, and a hint of orange zest baked to golden perfection and dusted with sugar for a festive finish.
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)
Egg Wash
- 1 large egg
- 1 tablespoon milk (regular or plant-based)
Pie Crust
- 2 refrigerated pie crusts (14.1 oz package)
To Finish
- Powdered sugar (for dusting the cutting board)
- 2 teaspoons sanding sugar or granulated sugar (optional, for topping)
Instructions
- Preheat the Oven. Set your oven to 375°F to prepare for baking the hand pies.
- Toast Pecans and Mix Filling. Spread the chopped pecans on a baking sheet and bake for 5-6 minutes until fragrant and toasted. In a medium bowl, combine the toasted pecans with brown sugar, melted butter, vanilla extract, cinnamon, and orange zest until thoroughly mixed.
- Prepare Egg Wash. Whisk together the egg and milk in a small bowl; set aside to use later for sealing and glazing the pies.
- Cut Pie Crust Circles. Lightly dust a cutting board with powdered sugar. Roll out one pie crust flat and cut out six 4 ½-inch diameter circles with a cookie cutter. Re-roll scraps as needed and repeat with the second crust to yield 12 circles total.
- Fill and Seal Hand Pies. Brush the edges (outer ½-inch) of each dough circle with egg wash. Place 1 ½ tablespoons of pecan filling slightly off-center on each circle. Fold the dough over to form a semi-circle and press edges together firmly. Crimp edges with a fork to seal without tearing the dough.
- Glaze and Vent. Arrange hand pies on a parchment-lined baking sheet about 1 inch apart. Brush tops with remaining egg wash. Using a sharp knife, cut a small plus sign vent in the center of each pie to let steam escape during baking.
- Bake. Bake in the preheated oven for 18-22 minutes, or until the edges turn lightly golden and the crust is cooked through.
- Finish and Serve. Let the pies rest for 5-10 minutes after baking. Just before serving, sprinkle with sanding sugar or granulated sugar for an extra touch of sweetness and crunch.
Notes
- Toasting the pecans enhances their flavor and gives the filling a rich nuttiness.
- Orange zest adds a subtle citrus brightness; you can omit it if preferred.
- Use chilled pie crusts to ensure a flaky texture and easier handling.
- Press edges firmly but gently to avoid breaking the crust and losing filling during baking.
- Vent holes prevent the pies from puffing up too much and help steam escape.
- Adjust baking time based on your oven and watch for golden crust edges as a doneness indicator.
