Easy Fruit Hand Pies Recipe

Introduction

These easy fruit hand pies are a perfect portable treat that combines a flaky crust with a sweet, juicy filling. Whether you choose blueberry, apple, or peach, these hand pies are simple to make and delightful to eat warm or at room temperature.

Ingredients

• Pie crust for 9-inch double-crust pie (such as Pillsbury premade pie crusts)
• 2 cups pie filling of choice (blueberry, apple, peach, strawberry, etc.)
• 1 large egg (beaten)
• Coarse sugar, for sprinkling (optional)
• 1 cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon pure vanilla extract
• Optional: ½ teaspoon cinnamon

Instructions

1. Step 1: Preheat your oven to 400°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
2. Step 2: Lightly flour your work surface and roll out the pie crust until it measures about 12 inches by 20 inches. Cut the dough into 8 to 10 circles, each about 5 inches in diameter. Alternatively, cut into rectangles about 5 inches wide and 6 inches long.
3. Step 3: Place two spoonfuls of your chosen pie filling in the center of each dough piece. Brush the edges with beaten egg, then fold the dough over the filling to form a half-moon shape. Press the edges firmly with a fork to seal.
4. Step 4: Arrange the pies on the prepared baking sheet. Use a sharp knife to cut 2 to 3 small slits in the top of each pie to allow steam to escape. Brush the tops with the remaining beaten egg and sprinkle with coarse sugar if you like extra sweetness and crunch.
5. Step 5: Bake the hand pies for about 20 minutes, or until they are golden brown and the filling is bubbling.
6. Step 6: Let the pies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool another 5 minutes. Whisk together the powdered sugar, milk, vanilla, and cinnamon (if using) to make a glaze. Drizzle the glaze over the warm pies and serve.

Tips & Variations

• For added spice, mix a little cinnamon or nutmeg into your fruit filling before assembling the pies.
• Use premade pie crust to save time, or make your own for extra flakiness.
• If you prefer less sweetness, skip the glaze and just sprinkle with coarse sugar before baking.
• Try mixing different fruit fillings like mixed berries or cherry for variety.

Storage

Store leftover hand pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to a month. Reheat in a 350°F oven for about 10 minutes to refresh the crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit filling for these hand pies?

Yes, frozen fruit filling works well. Just be sure it’s fully thawed and drained if necessary to avoid soggy crusts.

Can I make these hand pies ahead of time?

Absolutely! Assemble the pies and freeze them on the baking sheet until firm. Then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Easy Fruit Hand Pies Recipe

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★★★★★

4.9 from 92 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 8–10 hand pies 1x

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Description

These Easy Fruit Hand Pies are a delightful homemade treat featuring flaky pie crust filled with your choice of sweet fruit filling. Perfectly portable and topped with a simple sugar glaze or coarse sugar, these hand pies bake to golden perfection, making them an ideal dessert or snack for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• 1 pie crust for 9-inch double-crust pie (like Pillsbury premade pie crusts)

Filling

• 2 cups pie filling of choice (such as blueberry, apple, peach, or strawberry)

Toppings

• Coarse sugar, for sprinkling (optional)
• 1 large egg (beaten, for egg wash)
• 1 cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon pure vanilla extract
• Optional: ½ teaspoon cinnamon

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
2. Prepare Dough Circles: Lightly sprinkle flour onto your work surface to prevent sticking. Roll out the pie crust until it measures approximately 12 inches by 20 inches. Use a 5-inch round cutter to cut 8-10 circles—or alternatively, cut rectangles about 5 inches wide by 6 inches long for smaller pies.
3. Fill and Seal Pies: Place two spoonfuls of your chosen pie filling in the center of each dough piece. Brush a small amount of the beaten egg around the edges. Fold the dough over the filling to create a half-moon shape and press the edges together, then crimp with a fork to seal thoroughly and prevent leakage.
4. Prepare for Baking: Arrange the hand pies on the lined baking sheet. Cut 2-3 small slits on top of each pie to allow steam to escape. Brush the tops with the remaining beaten egg and sprinkle coarse sugar if desired for extra sweetness and crunch.
5. Bake: Bake in the preheated oven for about 20 minutes, or until the pies turn golden brown and the filling is visibly bubbling, indicating they are cooked through.
6. Cool and Glaze: Allow the hand pies to cool on the baking sheet for 5 minutes, then transfer to a wire rack and let cool for an additional 5 minutes. Meanwhile, make the glaze by whisking together powdered sugar, milk, vanilla extract, and optional cinnamon until smooth. Drizzle the glaze over the warm pies and serve.

Notes

• You can use any fruit pie filling you like, such as cherry, mixed berry, or peach.
• For a crispier crust, chill the dough circles before filling and baking.
• Adjust the amount of milk in the glaze to achieve your desired consistency.
• These hand pies can be made ahead and stored in an airtight container for 1-2 days or frozen for longer storage.
• Ensure slits are cut in the top crust to prevent the pies from bursting during baking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: fruit hand pies, easy fruit pies, homemade hand pies, pie crust dessert, portable dessert, single serve pies