Pecan Hand Pies

Ingredients

For the exact measurements and detailed instructions, you can jump to the recipe.

• Pecans. Be sure to grab raw, unsalted pecans at the grocery store. Save some time by buying chopped nuts, or grab whole pecans or halves and chop them yourself.
• Sugar. Brown sugar will give you that rich, caramelized flavor you find in traditional pecan pies. You might also want some powdered sugar and sanding sugar, as well.
• Butter. Stick with salted butter for the best results. Unsalted butter will work, but you’ll need to add additional kosher salt to the recipe.
• Milk. You only need a tablespoon, so either regular milk or a plant-based alternative works fine.
• Vanilla. Don’t skip this, and go with pure vanilla rather than imitation if possible.
• Cinnamon. This warming spice is essential for this dish. It adds an irresistible pop of flavor you didn’t know you needed.
• Egg. An egg wash gives the crust the beautiful golden color and flaky exterior.
• Orange zest. While this ingredient is optional, it adds so much to the recipe.
• Pie crusts. You can definitely make your own homemade pie crust, or take the easy route and grab the refrigerated kind from the store.

How to Make Pecan Hand Pies

Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.

• Toast the pecans. Place the chopped pecans on a baking sheet, be sure they are spread evenly and not overlapping. Bake the nuts for 5 to 6 minutes, just until they’re toasted and fragrant.
• Make the filling. Stir together the roasted pecans, brown sugar, melted butter, vanilla, cinnamon, and orange zest in a medium-sized or large bowl.

• Make the egg wash. Crack the egg into a small bowl, then pour the milk in as well. Use a whisk to thoroughly combine. Set aside until the pies are assembled.
• Cut the crust into circles. To ensure the pie dough won’t stick, lightly dust your cutting board with powdered sugar. (You can also use a lightly floured surface, but powdered sugar tastes better!) Then, roll one of the pie crusts out with a rolling pin so it lays flat. Use a 4 ½-inch round cookie cutter to make 6 circles. If you don’t have one, you can use a cup or large biscuit cutter. You will need to reshape and reroll the dough to get enough circles. Then, repeat the process with the second pie crust. You will end up with 12 mini pies.

• Fill, fold, and seal. Use a pastry brush to spread the egg wash over the outside ½-inch of each pie crust circle. Then, spoon about 1 ½-tablespoons of pecan pie filling mixture slightly off-center of the dough rounds. You will be folding half over, so leave some space. Pull the opposite side of the crust over the filling, taking time to line up the edges. Picture folding a taco in half! Use your thumb to press the edges together. They should stick because of the egg wash. Use a fork to crimp all the way around the edges of the crust that meet to seal it even better. The key is to press firmly enough that the crust sticks together but not so hard you end up pushing through the crust.
• Repeat the process with the remaining 11 circles.

• Brush and vent. Place each of the filled hand pies on a prepared baking sheet lined with parchment paper, leaving about 1 inch in between each one. Coat the tops with more egg wash. Then, use a sharp knife to cut a plus sign or small slit in the middle of the top of each pie. This allows steam to escape without breaking through the edges.
• Bake in the oven. Bake in the preheated oven for 18 to 22 minutes. The edges should be golden brown and the dough completely cooked. Be sure to let the pies rest for at least 5 to 10 minutes, then dust the tops of the pies with sanding sugar (or granulated sugar if that’s all you have.)  Let the mini pecan pies cool on a wire rack.