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The Best Maple and Brown Sugar Pecan Hand Pies

Everything you love about a pie right in the palm of your hand. Bake, air fry or deep fry. Easy maple and brown sugar pecan hand pies using our no-chill family heirloom pie dough recipe. Pure maple syrup is the perfect baking with the seasons ingredient.
Print Recipe
maple and brown sugar pecan hand pies on serving board
Prep Time:10 minutes
Cook Time:20 minutes

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

Notes

Air Frying Hand Pies

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

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 hot and 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.
Servings: 9 hand pies
Author: Megan Johnson