Fruit Filled Hand Pies
Let’s chat about making fruit-filled hand pies—doesn’t it sound like a fun little kitchen adventure? Imagine rolling out the dough, spooning in the fruity goodness, and creating those adorable, flaky pockets of yumminess. Can you already picture the aroma filling your kitchen as they bake? It’s irresistible, isn’t it?
These tasty treats bring together a flaky crust and luscious fruit filling in every bite, creating a delightful burst of flavors. They’re versatile, too ideal for packed lunches, casual desserts, or even serving to guests. And the best part? No utensils are needed; they’re perfectly hand-held and ready to be enjoyed right off the tray.
What’s your favorite fruit filling—blueberry, apple, cherry, or maybe even a savory option? These hand pies can be made with whatever you love most. Plus, if you use canned pie filling, they become super simple to make.
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What’s Needed for Fruit-Filled Hand Pies?
You won’t believe it, but only four ingredients are needed!
Pie crust: Whether it’s homemade or store-bought, the choice is yours. Have you tried making your own? I have a recipe for a flaky butter pie crust that’s easy and guarantees no soggy bottoms. It’s worth trying, but store-bought works in a pinch, too.
Canned pie filling: Any flavor you like will work! Of course, you could make your own filling if you have extra time or want to customize the flavors.
Egg: This is for brushing over the tops before baking to create that golden finish.
Sugar: Sprinkling a little sugar on top gives the pies a sweet, crunchy finish. Feel like getting a bit fancy? You could even make a glaze.
How Do You Make These Hand Pies?
Rolling Out the Dough
On a floured surface, roll the dough to about 1/8-inch thick. Do you have a 4-inch round cutter handy? Use it to cut out rounds. Any scraps can be re-rolled for more rounds. You should have an even number of rounds by the end.
Preheat your oven to 375°F (190°C).
Take a disc of dough from the fridge and let it warm up for a few minutes to make rolling easier.
Assembling the Hand Pies
Now comes the fun part!
- Spoon about 2 tablespoons of canned pie filling onto the center of half of the rounds, leaving a little border.
- Brush the edges of the filled rounds with water—have you tried this trick before? It helps seal the pies.
- Place a plain round over the filled one, pressing the edges gently to seal.
- Crimp the edges with a fork for a decorative touch, which also keeps the filling from leaking out.
- Don’t forget to cut a small slit or two on top for steam to escape.
Baking the Hand Pies
Arrange the hand pies on a parchment-lined baking sheet.
Brush the tops with beaten egg and sprinkle a bit of sugar for a golden, slightly sweet finish.
Bake for 18-22 minutes, or until they’re golden brown and the filling is bubbling slightly.
Serve and Enjoy:
Once the hand pies have cooled slightly, they are ready to be enjoyed. Serve them warm or at room temperature.
These round hand pies make for a delightful treat that’s perfect for snacking, dessert, or even a portable breakfast option. Feel free to experiment with different pie fillings and decorations to make them your own! Serve them with a scoop of vanilla ice cream!
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Fruit Filled Hand Pies
Ingredients
- 2 pie crusts
- 1 21 oz can blueberry, cherry or apple pie filling
- 1 large egg beaten
- 2 Tbsp white sugar
Instructions
- Preheat your oven to 375°F (190°C).Take one disc of dough out of the refrigerator and let it sit at room temperature for a few minutes to soften slightly.On a floured surface, roll out the dough to about 1/8-inch thickness. Use a 4 inch round cookie cutter to cut out rounds. Gather any scraps and re-roll to cut more rounds. You should end up with an even number of rounds.Place about 2 tablespoons of canned pie filling onto the center of half of the dough rounds. Leave a small border around the edges.Brush the edges of the filled rounds with water. Place a plain dough round on top of each filled round and press the edges gently to seal.Use a fork to crimp the edges and create a decorative pattern. This helps to seal the hand pies and prevent the filling from leaking during baking.Cut a small slit or two on the top of each hand pie to allow steam to escape while baking.Place the assembled hand pies on a baking sheet lined with parchment paper.Brush the tops of the hand pies with beaten egg and sprinkle with granulated sugar for a nice golden finish.Bake in the preheated oven for about 18-22 minutes, or until the hand pies are golden brown and the filling is bubbly.Remove from the oven and let the hand pies cool on a wire rack before serving.