Sweet ginger-spiced pear hand pies, flaky pastry and caramelized pear filling packed with favorite fall flavors – ginger, cinnamon, cloves, and vanilla – everything to love about traditional pie, in deliciously convenient hand-held form.
Despite my last Summer fling, the apples and pears and pumpkins have since taken over our pantry, settling in comfortably next to our restocked supplies of butter, brown sugar, apple pie spice, and the like – all the necessary ingredients of this cozy season.
We’ve been hunkering inside most of this week, escaping what feels like one continuous week-long rain storm (but thankful that we’re only getting the edge of Hurricane Florence here in D.C.). On the one hand, I’m feeling pretty cooped up with an energetic one year old to entertain all day, but it’s also given me ample opportunity to get a jump start on fall baking.
First up, ginger spiced pear hand pies – with a buttery, flaky pastry, and an irresistible vanilla bean flecked, brown sugar pear filling – that pack everything to love about traditional pie into portable pockets of deliciousness.
Ginger pear hand pies
These delectable little pastries are inspired by one of my favorite fall treats – classic apple hand pies. I first shared them on the blog a few years ago, and always make sure to bake up a batch or two at the start of apple season, often freezing half to rediscover sometime in the middle of Winter.
Individual hand pies are admittedly a little bit time consuming to make, but the commitment aside, are oh so easy. Make the pie pastry. Let it rest while you cook the pear filling. Assemble, bake, devour. Simple, simple.
I picked up some golden, bespeckled pears this week, and after roasting a few, it seemed fitting to adapt that tried-and-true hand pie recipe to the leftovers, leaning heavily on the much-loved combination of fragrant ginger and vanilla, along with other classic warming spices – cinnamon, nutmeg, and cloves.
The pears become soft and caramelized as they cook down in butter and brown sugar, while the ginger (a combination of both fresh and dried, ground ginger) adds a welcome warmth and spicy, aromatic flavor that balances the sweetness of the pear. Wrapped in a buttery pie crust, these pastries are unsurprisingly… wonderful.
And now a favor. I’ve got pie on my mind and am already scheming about the myriad of delicious options we could bake together for the upcoming holidays. So tell me – are there any flavors you’d love to see on the blog? Let me know in the comments!
Recipe photography by Laura Kasavan, unless otherwise noted. Find more of her gorgeous desserts on Tutti Dolci.Print