Recipes / Breakfast

Spiced Pear Breakfast Hand Pie

Plan This Recipe Print

Spiced Pear Breakfast Hand Pie

Lisa
The Cook
4 Servings
13 Ingredients
3 Comments

Bursting with gooey gingered fruit filling and topped with a buttery cinnamon glaze, these Spiced Pear Breakfast Hand Pies are a delicious way to begin slow autumn weekend.

Read More
4 Servings
13 Ingredients
3 Comments

Ingredients

  • 2 tablespoons Butter #1
  • ¾ cups peel and dice Pear
  • 1 tablespoon peel and mince Ginger, Fresh
  • ¼ cups Brown Sugar
  • 1 teaspoon Cinnamon #1
  • ½ teaspoons Nutmeg
  • ½ teaspoons Vanilla Extract
  • 1 teaspoon juice Lemon
  • 1 individual Refrigerated Pie Crust
  • 4 tablespoons melt Butter #2
  • ½ cups Powdered Sugar
  • 2 teaspoons Milk
  • 2 teaspoons Cinnamon #2

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Melt butter #1 over medium heat.
  2. 6836056 Upgrade to a paid membership 39357 to unlock all instructions 81442
  3. 6928533 Upgrade to a paid membership 51591 to unlock all instructions 42052
  4. 9948731 Upgrade to a paid membership 4213 to unlock all instructions 38698
  5. 5093828 Upgrade to a paid membership 95037 to unlock all instructions 72668
  6. 1945275 Upgrade to a paid membership 44634 to unlock all instructions 96814
  7. 7112301 Upgrade to a paid membership 56915 to unlock all instructions 35138
  8. 1657433 Upgrade to a paid membership 65463 to unlock all instructions 84599
  9. 909872 Upgrade to a paid membership 4960 to unlock all instructions 89353
  10. 5699209 Upgrade to a paid membership 77626 to unlock all instructions 85390
  11. 3591090 Upgrade to a paid membership 46204 to unlock all instructions 51019
  12. 3686903 Upgrade to a paid membership 31809 to unlock all instructions 39040
  13. 1878848 Upgrade to a paid membership 30766 to unlock all instructions 99173
  14. 987908 Upgrade to a paid membership 16522 to unlock all instructions 20290
  15. 8906800 Upgrade to a paid membership 82023 to unlock all instructions 68917

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 2970611 Upgrade to a paid membership 47806 to unlock all instructions 58012

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Melt butter #1 over medium heat.
  2. Add pears, ginger, brown sugar, cinnamon #1, nutmeg, vanilla, and lemon juice.
  3. Cover and cook for 20 minutes, until pears are tender. Remove from heat.
  4. Allow pear mixture to cool completely.
  5. On a lightly floured surface, roll dough out.
  6. Using a pizza cutter, cut into equal numbered rectangles.
  7. Evenly divide filling mixture over half of the crust rectangles, spreading to 1/8" of the sides.
  8. Using a small amount of water, wet finger and trace along the outside edges of the bottom crust.
  9. Place a crust on top. Using a fork, press down to seal, continuing around all 4 sides of the crust.
  10. Bake at 350F for 20 minutes, or just until the top starts to turn golden brown.
  11. Allow to completely cool.
  12. Meanwhile, whisk together butter #2, powdered sugar, milk, and cinnamon #2.
  13. When pies are cool, glaze the tops.

Categories

vegetarian, fall, winter, traditional, kid-friendly, nut-free, summer, spring, egg-free, fish-free, shellfish-free

Categories

vegetarian, fall, winter, traditional, kid-friendly, nut-free, summer, spring, egg-free, fish-free, shellfish-free

3 Comments

Join the discussion

  1. This sounds super delicious, but i’m supposed to make it for a friend who just had a baby…and it’s changed to ’16 servings’ but only asks for 3 cups of pear. that seems bizarre. If I make a regular pie I would use 6 cups of apples (or pears) for a standard 9-inch pie to serve 6-8 people. Unless i’m making fig-newton sized ‘pies’ I just don’t see how this will stretch to 16 servings. Has anyone made it before and can comment? Also, I think the piecrust recipe is for 4 double-crust pies…soo this would require something more on the order of 24-30 cups of apples if I were making it as apple pie… i’m worried I won’t get it to make up right based on the ingredient list and hate to get halfway through and then discover it won’t work.

    Reply

    1. Hi! This recipe is for hand pies so they are going to be a little more like pop tarts than full sized pies. The amount of filling per hand pie would be roughly 3 or 4 Tablespoons. If you have any other questions, do let us know!

      Reply

      1. Thanks Robin! that’s super helpful. I have only ever seen hand pies that are like single-serving pies I guess more akin to a turnover in piecrust… or meat pies that are a meal. I will see how it goes!

        Reply