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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 2 Tbsp Pure Maple Syrup
- 4 Tbsp Brown Sugar
- 1/2 cup Pecans, finely chopped
- 1/2 cup Powdered Sugar
- 1/2 Tbsp Pure Maple Syrup
- 1 - 1 1/2 Tbsp Milk
Instructions
- 1
Mix flour, salt and baking powder in a bowl.
- 2
Cut cold butter into dry ingredients with a pastry blender or fork just until the mixture resembles coarse sand.
- 3
Add cold milk gradually and mix together with pastry blender or fork just until it comes together.
- 4
Work mixture into a ball for rolling out.
- 5
Add Pure Maple Syrup, Brown Sugar and Pecans in bowl and mix with spoon until combined. Set aside.
- 6
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- 7
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.
- 8
Use a 5 or 6 inch biscuit cutter or whichever desired shape. I used a 5 inch biscuit cutter.
- 9
Fill with 2-3 Tablespoons of maple and brown sugar pecan filling. Do not overfill!
- 10
Brush edge of hand pie with egg wash. (Optional) (Whisk one egg and 1 Tablespoon of cold water.)
- 11
Fold hand pie in half and crimp with fork until well sealed.
- 12
Vent only the top layer of hand pie with a fork or slit with a knife.
- 13
Brush hand pie with egg wash. (Optional)
- 14
Bake for 20-25 minutes or until top and bottom are perfect golden brown and filling is just starting to bubble.
- 15
Let cool for about 10 minutes.
- 16
Make your glaze while hand pies are cooling. Whisk together powdered sugar, maple syrup and milk until smooth
- 17
Use a pastry brush or drizzle glaze over hand pies and top with brown sugar and pecan pieces. ENJOY!
- 18
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