Maple syrup is the perfect spring ingredient for baking and cooking with the seasons. I hope you enjoy this family heirloom recipe for maple and brown sugar pecan hand pies.
What is Maple Syrup?
Pure maple syrup has so many health benefits. It is known to contain numerous antioxidants, supplies important vitamins and minerals, and is a great alternative to sugar for gut health. Furthermore, tapping sugar maple trees for maple syrup has been used for generations. Likewise, this maple and brown sugar pecan hand pie recipe has been used for generations too.
Hand Pies
Hand pies are everything you love about a pie right in the palm of your hand. This recipe is flaky, buttery perfection. They are made simply from scratch by spreading a small amount of filling onto a cut out piece of pie dough. I will be sharing this maple and brown sugar pecan hand pie recipe made baked in the oven. Although, you could choose to air fry or even deep fry them. If you want all the flavor and feel of a traditional pie for on the go and without all the extra fuss, then you will love this recipe! They make the perfect serve yourself dessert for any get-together.
Hand Pie Dough Ingredients
- All-Purpose Flour or Einkorn Flour
- Cold Butter
- Cold Milk
- Baking Powder
- Salt
Maple and Brown Sugar Pecan Hand Pie Filling Ingredients
- Pure Maple Syrup
- Brown Sugar
- Pecan Pieces
Our Family Heirloom Pie Dough Step-by-Step
Step 1: Add flour, salt, baking powder, and butter in a bowl. Mix together with a pastry blender or fork only until it resembles coarse sand.
Step 2: Add milk and incorporate together.
Step 3: Mix only until incorporated as shown below. No need to chill this dough!
Step 4: Roll out onto a flat flour-dusted surface.
Homemade Maple and Brown Sugar Pecan Hand Pies Step-by-Step
Step 1: Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. The parchment paper is optional for an easy clean up!
Step 2: Roll prepared pie dough on flour-dusted flat surface approximately 1/8 inch thick and cut into circles or whichever desired shape.
Step 3: Add 2-3 Tablespoons of filling onto dough cutouts.
Step 4: Brush the edges with egg wash and fold over to crimp shut with fork. Poke holes or slits on center top of hand pies. Be careful to only poke through top layer of dough.
Baking Maple and Brown Sugar Pecan Hand Pies
Step 1: Bake on 400 degrees F for 20-25 minutes. We’re looking for a beautiful golden brown on the tops and bottoms. The filling will be just starting to bubble.
Step 2: Allow your hand pies to cool for about 10 minutes. While they are cooling you can make the delicious maple glaze. Simply whisk together powdered sugar, pure maple syrup and milk.
Step 3: Use a pastry brush or drizzle on top. Then sprinkle brown sugar and pecan pieces before serving.
Storing Hand Pies
Store baked or fried hand pies in an air-tight container for up to 3 days in the refrigerator or in freezer for up to 2 months.
You could also make the hand pies ahead of time, freeze and bake later or bake one or two as needed for the perfect quick weeknight dessert.
Air Frying Hand Pies
This is a perfect convenient option if you stored your hand pies in the freezer for later use and want to only make one or two.
Step 1: Prepare hand pies as usual.
Step 2: Use an egg wash to brush surface. You can sprinkle brown sugar on at this time, too, if desired.
Step 3: Set air fryer to 400 degrees F and bake for 12-15 minutes or until perfect golden brown.
Deep Frying Hand Pies
If you are looking to indulge, then deep frying your hand pies will do the trick. This method makes the crust to extra crispy perfection!
Step 1: Prepare hand pies as usual.
Step 2: Heat approximately 3-4 inches of oil (lard or tallow is my favorite) in a deep pot (such as a Dutch oven) to 375 degrees F. Use a thermometer to monitor temperature while frying. (CAUTION: hot oil is extremely dangerous. Keep away from little hands by using your back stove burners.)
Step 3: Fry 2-3 hand pies at a time for 3-4 minutes or until they become the perfect golden brown.
Step 4: Carefully remove onto towel and allow to cool for 10 minutes. Use pastry brush or drizzle glaze and sprinkle with brown sugar and pecan pieces before serving.
FAQs
How do I stop my hand pies from leaking?
- Don’t Overfill – It is good to know that the filling you put in your hand pies tends to expand when baked and overfilling can cause leaking out of your crust from the edges and venting at the top too.
- Vent – Speaking of venting, don’t forget to vent just the top layer of your hand pies with a fork or slit with a knife. Venting allows air to escape when hand pies are baking so pressure does not build up causing leaking of filling.
- Seal Edges – Sealing your edges well by crimping with a fork will also make sure there are no leaks. To ensure this step, brush edges of dough with a little egg wash before folding over and crimping.
- Cracking – This is the ideal pie dough recipe to prevent cracking! However, if the dough appears to look cracked before baking, simply smooth out to prevent filling from leaking out.
What is the perfect pie dough to use for hand pies?
This family heirloom pie dough, friends! This is without a doubt the best and strongest pie dough I have ever used. What’s better, it requires no chill time! There is a reason it has been around for generations! It is not sweet and is the perfect dough for savory or sweet hand pies or regular pies. Fun fact: The original recipe calls for lard instead of butter.
The Best Maple and Brown Sugar Pecan Hand Pies
Ingredients
Hand Pie Dough
- 1 1/2 cups All-Purpose flour or Einkorn flour
- 1/2 cup Cold Unsalted Butter (cut into cubes or grated)
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 6 or 7 Tbsp Milk
Maple and Brown Sugar Pecan Hand Pie Filling
- 2 Tbsp Pure Maple Syrup
- 4 Tbsp Brown Sugar
- 1/2 cup Pecans, finely chopped
Maple Glaze
- 1/2 cup Powdered Sugar
- 1/2 Tbsp Pure Maple Syrup
- 1 – 1 1/2 Tbsp Milk
Instructions
Hand Pie Dough
- Mix flour, salt and baking powder in a bowl.
- Cut cold butter into dry ingredients with a pastry blender or fork just until the mixture resembles coarse sand.
- Add cold milk gradually and mix together with pastry blender or fork just until it comes together.
- Work mixture into a ball for rolling out.
Maple and Brown Sugar Pecan Hand Pie Filling
- Add Pure Maple Syrup, Brown Sugar and Pecans in bowl and mix with spoon until combined. Set aside.
How to Make Hand Pies
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- Dust flat surface with flour. Roll out dough until approximately 1/8 inch thin. Thin dough will be the perfect flakey and crunchy texture. Dough that is too thick with not bake properly and may be chewy.
- Use a 5 or 6 inch biscuit cutter or whichever desired shape. I used a 5 inch biscuit cutter.
- Fill with 2-3 Tablespoons of maple and brown sugar pecan filling. Do not overfill!
- Brush edge of hand pie with egg wash. (Optional) (Whisk one egg and 1 Tablespoon of cold water.)
- Fold hand pie in half and crimp with fork until well sealed.
- Vent only the top layer of hand pie with a fork or slit with a knife.
- Brush hand pie with egg wash. (Optional)
- Bake for 20-25 minutes or until top and bottom are perfect golden brown and filling is just starting to bubble.
- Let cool for about 10 minutes.
- Make your glaze while hand pies are cooling. Whisk together powdered sugar, maple syrup and milk until smooth
- Use a pastry brush or drizzle glaze over hand pies and top with brown sugar and pecan pieces. ENJOY!
- Storage: Store in air-tight container in fridge for up to 3 days or in freezer for up to 2 months. Can also store pre-made/unbaked hand pies in freezer for up to 2 months for baking at a later time
