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Hi guys! It’s Gab here with a spring-loaded recipe. Well, actually more of a “transitional” recipe, because we are not ready yet to say goodbye to baked goods. Usually during summer I tend to bake less (except for loads of pies, of course), because who wants to get hot and heavy in the kitchen with the oven? But we are not yet in full summer swing (actually, we are still wearing sweaters in Vancouver, lame!) I decided to make this recipe that uses the oven, but adds some of the flavours of spring.
I love hand pies because A: the look super cute, and B: they are an excellent dessert/treat to serve at a picnic or dinner party (or even brunch!). They don’t take a lot of time to make (mostly assembling) and they are super tasty. For this recipe I decided to use some pear, ginger, and orange marmalade which goes really well with Kendall-Jackson Vintner’s Reserve Chardonnay. This Chardonnay has a very nice oaky flavour with some fruity notes and a nice dry finish; it really is a great companion for these sweets! And for dinner in general.
But First, What Are Hand Pies?
Hand pies are basically the cutest cousin of a traditional pie. Instead of a big round pie you slice up and serve on plates, hand pies are individual little pastries you can pick up and eat with your fingers. Think of them as pie in portable form. Sweet or savory filling tucked between two rounds of buttery, flaky dough, sealed at the edges, and baked until golden.
The idea isn't new. Hand pies have been around forever and show up in food cultures all over the world under different names. Empanadas in Latin America, Cornish pasties in the UK, calzones in Italy, and pop tarts in your childhood pantry. Whatever version you grew up with, the appeal is the same: all the comfort of pie without needing a plate or a fork. Which makes them perfect for picnics, brunches, dinner parties, or just a casual afternoon treat with a cup of tea (or better yet, a glass of wine).
Hand Pie Ingredients
The magic of these hand pies is that the ingredient list is short and mostly stuff you already have in the kitchen. But every single one plays a role in making these crispy on the outside, jammy on the inside, and completely irresistible.
For the Crust:
- All-purpose flour: The base of the dough. Nothing fancy, just standard AP flour.
- Salt: Balances the sweetness of the filling and brings out the buttery flavor of the crust.
- Cold butter: Cannot stress this enough. Cold butter is what creates those signature flaky layers as it melts in the oven and creates little steam pockets. Cut it into cubes and keep it in the fridge until the very last second.
- Ice cold water: Helps the dough come together without warming up the butter. Add it a tablespoon at a time until the dough just holds together.
- White wine vinegar: A sneaky little trick that keeps the dough tender and makes it easier to work with. You won't taste it, promise.
For the Filling:
- Pears: The star of the filling. Go for pears that are ripe but still firm so they hold their shape when cooked. Any variety works, but Bosc or Anjou are especially great here.
- Fresh ginger: Adds a warm, slightly spicy kick that plays beautifully with the pears and marmalade. Fresh is really the way to go, since powdered ginger just doesn't hit the same.
- Orange marmalade: Brings a sweet, citrusy stickiness that turns the filling into something almost jammy. Use whatever brand you love best.
- Lemon juice: Just a splash to brighten everything up and keep the pears from browning.
For Finishing:
- Egg wash: One egg whisked with a little water gives the tops that gorgeous golden shine.
- Sugar for sprinkling: A generous sprinkle of sugar on top before baking adds a little crunch and extra sweetness. Coarse sugar looks especially pretty if you have it on hand.
That's really all there is to it. Simple ingredients, big flavor, and a whole lot of buttery, flaky magic.
Alternate Fillings
One of the best things about hand pies is how flexible they are. Once you've nailed the crust and the technique, the filling world is your oyster. Swap the pear, ginger, and orange marmalade combo for any of these fun ideas and you'll have a totally different treat every time.
- Apple and cinnamon: The classic. Sautéed apples with cinnamon, brown sugar, and a splash of vanilla. Feels like fall in a bite.
- Strawberry and rhubarb: A springtime favorite. The tartness of the rhubarb balances the sweet strawberries beautifully.
- Blueberry and lemon: Bright, tangy, and a little jammy. Add a bit of lemon zest to really wake up the flavor.
- Peach and thyme: A sophisticated summer combo. Fresh peaches with a whisper of thyme feels straight out of a bakery window.
- Cherry and almond: A cherry filling with a tiny splash of almond extract is unbelievably good. Feels a little nostalgic in the best way.
- Savory options: Hand pies don't have to be sweet. Try a filling of caramelized onions and Gruyere, spinach and feta, or roasted mushrooms with fresh herbs for a picnic-perfect savory treat.
Pear, Ginger, and Orange Marmalade Hand Pies Recipe
Recipe Type:
Dessert
Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Servings:
6
Ingredients
For the crust:
- 3 cups all-purpose flour
- 2 teaspoons of salt
- 1¼ cup of cold butter, cut in cubes
- 4 to 6 tablespoons of iced cold water
- 1 teaspoon white wine vinegar
For the filling:
- 3 pears, sliced and cut in small cubes (any kind you like, not too ripe)
- 1 tablespoon grated fresh ginger
- ½ cup orange marmalade (you can use any brand you like)
- 2 tablespoons lemon juice
Additional:
- 1 egg for egg wash
- ¼ cup sugar to sprinkle on top
Instructions
- Mix the flour and salt in a large bowl, add the cold butter and using a fork or pastry blender break down the butter into small pea-size chunks. You can use your fingers at the end to break down any large pieces, just make sure you don't melt the butter. dissolve the vinegar in the water, add 4 tablespoons of water to the mix and gently mix just until it comes together. If it's too dry, add more cold water. Wrap the dough in plastic film, refrigerate for minimum 2 hours.
- While the dough is chilling, place the cubed pears, ginger, orange marmalade, and lemon juice in a small sauce pan. Heat up until it warms up and stir for a couple minutes. Remove from the heat and cool down.
- Preheat the oven to 350F
- Once the dough is ready, roll it out on a flat surface (add some flour so it doesn't stick). Roll the dough until it's about 1cm thick (half the width of your pinky finger) and using a round cutter, cut out small circles. Place cut circles on a tray with some flour and refrigerate again for about 10 min.
- Arrange some of the dough disks as the bottoms of the hand pies (make sure you have enough tops!), and scoop about 1 full teaspoon of the pear and ginger mix into the centre of the disk (stay in the centre). Repeat this with all the bottoms. Brush edges with egg wash, place the top disk, and seal it by pressing the edges with a fork (press inwards so you don't squeeze the filling out). Repeat this for all pies.
- Place hand pies in the fridge for one last time for 10 minutes. Remove from the fridge, arrange on a tray with parchment paper or aluminum foil, brush the top of each hand pie with egg wash and sprinkle with sugar. Bake at 350F for 20 to 25 minutes until golden brown and crispy on top.
Can You Make Hand Pies Ahead of Time?
Absolutely, and this is honestly what makes hand pies such a dream for entertaining. The dough can be made up to 3 days in advance and stored tightly wrapped in the fridge, or frozen for up to 3 months. The filling can be cooked and cooled up to 2 days ahead too, and the flavors actually get better after a day of hanging out together.
Fully assembled hand pies can be refrigerated for up to 24 hours before baking, or frozen unbaked for up to 3 months. When you're ready to bake, just pop them straight from the freezer onto a lined baking sheet, brush with egg wash, sprinkle with sugar, and add an extra 5 to 7 minutes to the baking time. Fresh, flaky, warm hand pies with almost zero effort on the day of your gathering.
What Wine Pairs Best with These Hand Pies
Kendall-Jackson Vintner's Reserve Chardonnay is the perfect pour for these hand pies. Its notes of tropical fruit, citrus, and gentle oak play beautifully off the sweet pears and bright orange marmalade, while its crisp, dry finish balances all the buttery flakiness of the crust. Whether I'm serving these for brunch, dessert, or an afternoon picnic, this Chardonnay is my go-to every time.
For a slightly richer pairing, I love reaching for Kendall-Jackson Grand Reserve Chardonnay. Its deeper layers of baked apple, lemon curd, and toasted oak really lean into the warmth of the ginger and the sweetness of the marmalade, making it my pick for a special occasion. And for something a little more playful, I'll pour a lightly chilled glass of Kendall-Jackson Vintner's Reserve Rosé. Its bright strawberry and citrus notes pair effortlessly with the fruity, jammy filling, which makes it perfect for a spring picnic or a garden party.
Whichever bottle you grab, pour generously, plate the hand pies while they're still warm, and enjoy every buttery, jammy bite. Cheers!
