Recipes / Breakfast

Spiced Pear Breakfast Hand Pie

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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.
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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
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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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 hand pie
Amount Per Serving
Calories
524
Total Fat
30g
Saturated Fat
16g
Trans Fat
1g
Cholesterol
46mg
Sodium
215mg
Total Carbohydrates
63g
Fiber
1g
Sugar
33g
Protein
2g
WW Freestyle
23

Categories

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

Categories

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