Jump To Recipe

Pecan hand pies may be my very favorite way to eat pie. With the ideal ratio of flaky, golden crust to rich brown sugar-pecan filling, these adorable petite pies are a must bake for your Thanksgiving table.

Pecan Hand Pies

Spend a blissful morning in the kitchen rolling and filling the pies, then stash the batch in the freezer until you’re ready to bake. If you plan to feed a crowd (or even if you don’t!), be sure to double the recipe for gifting and enjoying. And you didn’t hear this from me, but if you’re in a time crunch, feel free to use your favorite store-bought dough.

Pecan Hand Pies

Print

Pecan Hand Pies

  • Yield: 12 hand pies

Ingredients

Crust

  • 1/2 cup cold unsalted butter
  • 1 1/4 cups flour
  • 1 Tbsp sugar
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 1/2 tsp salt
  • 1/4 cup buttermilk
  • 1-2 Tbsp vodka

Filling

  • 1/2 cup light brown sugar
  • 1/2 cup pecans, finely chopped
  • 1/8 tsp salt
  • 1 1/2 Tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract

Assembly

  • 1 large egg yolk
  • 1 tsp water
  • 2 tsp sugar (for sprinkling)

Instructions

  1. For the crust, grate 1/4 cup butter into a small bowl; cut remaining 1/4 cup butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, sugar, cinnamon, nutmeg, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.
  2. Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just to form a ball. Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).
  3. Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough until dough is a 12-inch circle, 1/8″ thick (If dough starts to stick, use a floured bench scraper to gently lift dough from board). Use a 3 1/2-inch round biscuit cutter to cut out 12 circles of dough (re-roll scraps once). Place circles on baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400Β°F.
  4. For the filling, combine brown sugar, pecans, and salt in a small bowl. Add melted butter and vanilla; fold in until combined. To assemble hand pies, whisk together egg yolk and water in a small bowl. Brush chilled circles lightly with egg wash; top with 1 tablespoon filling. Fold circles over and crimp edges with a fork to seal. Chill assembled pies in the refrigerator for 10 minutes.
  5. Just before baking, vent pies with a sharp knife, brush lightly with egg wash, and sprinkle with sugar. Bake for 18 to 19 minutes, until golden brown. Cool pies on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Make ahead: Freeze assembled pies on a baking sheet, then transfer to a freezer bag for storage. When ready to bake, brush with egg wash and bake directly from the freezer, adding 1-2 minutes to baking time.


Nutrition

  • Calories: 195
  • Carbohydrates: 24

SaveSave

SaveSave

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

Desserts for You

YOUR WEEKLY DESSERT FIX IS JUST ONE CLICK AWAY

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

20 comments

  1. Hands down…you are THE BEST blogger out here!! I love receiving your daily recipes and every one I’ve tried comes out looking like the pics and always taste d-lish!!

    Cheers,
    Wendy

  2. Sweet little hand pies, Laura! Can’t get enough of pecan goodness during the holiday season and these little edible bites are just the things to satisfy that craving. Great idea for gift-giving! LOVE!!

  3. I love the recipe and being able to freeze half for another time but do you really get 12 of the 3.5 inch rounds out of the 12 inch dough? Just curious. Will double the recipe if needed because it sounds so good.

    1. Hi Trimelda, yes I did – I cut out 7 or 8 circles, and then re-rolled the scraps once to punch out the rest. Hope that helps – I made these twice and was able to cut out 12 rounds both times. ????

© 2018 TUTTI DOLCI | PHOTO & RECIPE POLICY