Mini Pecan Pie Hand Pies

half of pecan hand pie with more hand pies around.

Mini Pecan Pie Hand Pies

Delicious and easy-to-make pecan hand pies, perfect for the holidays! Enjoy the classic flavors of pecan pie in a convenient, portable format. These flaky pastries are filled with a rich, buttery pecan filling and are sure to be a hit with everyone.

Course: Dessert

Cuisine: American

Prep Time: 45

Cook Time: 25

Freezing Time: 20

Total Time: 1 30

Servings: hand pies

Calories: 201kcal

Ingredients

Filling

⅓ cup brown sugar firmly packed
¼ teaspoon salt
2 Tablespoons corn syrup
1 teaspoon vanilla extract
1 cup pecans chopped

Pie Crust

1⅜ cups all purpose flour
⅜ teaspoon salt
½ cup unsalted butter cold, sliced
3½ - 4 Tablespoons ice water

Egg wash

1 large egg room temperature
1 Tablespoon water

Instructions

Filling

In a medium bowl, combine brown sugar, salt, vanilla, corn syrup, and pecans.
Mix well. Set aside.

Crust

Heat oven to 375℉/190℃.
Line a cookie sheet with parchment paper. Set aside.
Combine flour and salt in the bowl of a food processor fitted with the dough blade.
Pulse a few times to combine.
Add butter, a few slices at a times, pulsing after each addition.
Add ice water 1 Tablespoon at a time until ingredients form a dough.
Turn out onto a lightly floured, non-stick surface.
Roll to ⅛ inch thick.
Use a 2½ inch cutter to cut out circles, re-rolling until you have used all the dough.

Assembly

Place half of circles on prepared pan.
Place 1½ teaspoons filling in the center of each circle.
Use a small cutter in your choice of shape to cut the center of each remaining dough circle.
Place the cut circles on top of the filling.
Use a fork to seal the edges.
Make egg wash by whisking the egg and water together in a small bowl.
Brush the top of each pie with the egg wash.
Place in freezer for 20 minutes.
Bake for 25 minutes, or until golden brown.

Notes

Make Ahead/Freezing Instructions: A couple ways to make ahead of time! The pie dough can be prepared ahead of time and stored in the fridge for up to 5 days or in the freezer for up to 3 months. Remember to thaw in the fridge before using. The filling can also be prepared ahead of time. Cover tightly and store in the refrigerator for up to 2 days. Assembled and unbaked hand pies can be covered and refrigerated for up to 3 days or frozen for 2-3 months. If frozen, no need to thaw before baking! Simply add a couple of extra minutes to the bake time. The baked hand pies can be frozen for up to 3 months. Thaw in the refrigerator, then bring to room temperature before enjoying.
Double Recipe: If you want to use a larger cutter, you will need to double the recipe. You can easily do this by clicking the "2x" button in the recipe card.

Nutrition