Pecan Hand Pies

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These Pecan Hand Pies are portable and scrumptious! Made with a buttery pecan filling, flaky crust, and maple-cinnamon icing, they’re such a delicious and easy holiday dessert with no slicing and little mess.

Prep Time20

Cook Time22

Total Time42

Course: Dessert

Cuisine: American

Keyword: hand pies recipe, mini pecan pies, pecan hand pies

Servings:

Ingredients

2 9-inch homemade pie crusts (or 14 ounce box refrigerated pie crusts)
1 large egg + a splash of milk , mixed together for an egg wash
1/3 cup brown sugar , packed
2 tablespoons granulated sugar
1/4 cup butter , softened to room temperature
1/2 cup tiny pecan pieces
1 cup powdered sugar
2 tablespons milk
1 teaspoon maple syrup
1/4 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a small bowl, beat together the egg and milk.
Sprinkle some flour on a large cutting board and carefully unroll the pie crusts. Cut circles with a cookie cutter or glass with a 3.5-inch diameter. (Combine the scraps, roll out, and cut more circles - you should end up with 12 circles.)
In a medium bowl, mix together the brown sugar, granulated sugar, softened butter, and pecan pieces, using your fingers to combine and create sort of a paste.
Drop a heaping tablespoon of the filling onto the center of 6 of the dough rounds, then pressing it down slightly. Brush the edge with the egg wash. Place the remaining 6 rounds on top of the filling; press the edges gently to adhere the top and bottom dough rounds, then using the tines of a fork, crimp the edges to seal.
Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, and slice two small crisscross vents in the tops.
Bake for about 22-25 minutes until golden brown. Let cool completely.
In the meantime, make your glaze. In a small bowl, combine the powdered sugar, milk, maple syrup, and cinnamon (adding more powdered sugar or milk to get the proper consistency. It should be very thick, but pourable.)
When the pies have completely cooled, brush the glaze on top. Allow to set and harden. Serve and enjoy!

Notes

Re-roll the dough scraps. You can roll out any excess dough scraps and if there’s enough, form another hand pie.

Don’t overfill. Be careful not to pile in the filling or the seal can come undone.

Crimp the edges. Make sure to securely crimp the pie crust edges together, so the filling doesn’t leak.

Cut vents in the tops of each pie. This allows the steam from cooking to escape. Otherwise, the excess liquid turns the top crust soggy while causing the filling to get soupy.

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