Juicy Fresh Fruit Hand Pies

Here’s my go-to recipe for fresh fruit hand pies, complete with a simple pastry dough that bakes up flaky and golden, filled with your choice of seasonal fruits tossed with just the right amount of sugar and spice.

These little hand pies have become a summer favorite in our house – I usually make a double batch because they disappear so quickly! Plus, they’re perfect for picnics and lunch boxes. Who doesn’t love having their very own personal pie?

What Kind of Pie Filling Should I Use?

The beauty of hand pies is that you can use pretty much any fruit filling that catches your eye at the market. Fresh berries like blueberries and strawberries work great in summer, while apples and pears are perfect for fall baking. If you’re using fresh fruit, you’ll want to cook it down first with a bit of sugar and cornstarch to create a thicker filling that won’t leak out of your pies. For a super easy shortcut, you can even use canned pie filling – just make sure to drain off any excess liquid so your hand pies don’t get soggy. Just remember that whatever filling you choose, it needs to be cool before you start assembling your pies.

Options for Substitutions

This recipe is super adaptable and there are lots of ways to make it work with what you have:

• Premade pie dough: While store-bought pie dough is quick and easy, you can use homemade pie crust or even puff pastry sheets. In a pinch, crescent roll dough works too, though it will give a different texture.
• Fruit filling: The beauty of these hand pies is that you can use any fruit filling you like! Fresh, frozen, or canned fruit all work well. Just make sure to drain excess liquid if using canned fruit to prevent soggy pies.
• Egg wash: No egg? You can brush the tops with milk or heavy cream instead. This helps achieve that golden-brown color, though it might not be as shiny as with egg wash.
• Confectioners’ sugar: For the glaze, if you’re out of confectioners’ sugar, blend regular granulated sugar in a food processor until powdery. Or skip the glaze and just sprinkle with coarse sugar before baking.
• Vanilla essence: Feel free to swap vanilla with almond extract, maple flavoring, or even a splash of bourbon – just use half the amount as these can be stronger than vanilla.

Watch Out for These Mistakes While Baking

The biggest challenge when making hand pies is overfilling them – stick to about 2-3 tablespoons of filling per pie to prevent frustrating leaks and blow-outs during baking. A common mistake is forgetting to seal the edges properly – use a fork to firmly crimp the borders and make a few small slits on top to let steam escape, which keeps your hand pies from becoming soggy. Working with warm pie dough can lead to disaster, so keep it chilled between batches and if it becomes too soft, pop it back in the fridge for 15 minutes. For the best results, brush the tops with beaten egg wash before baking and wait until the hand pies are completely cool before adding any glaze – this ensures a crispy crust and prevents the icing from melting off.

What to Serve With Hand Pies?

These sweet little hand pies are perfect for pairing with your favorite hot or cold drinks! A scoop of vanilla ice cream on the side turns them into an extra-special dessert, while a dollop of fresh whipped cream adds a nice touch without being too heavy. For breakfast or brunch, serve them alongside a hot cup of coffee or tea – I especially love them with chai tea or a creamy café au lait. If you’re packing these for a picnic or lunch box, they’re great with cold milk or an iced latte to balance out their sweetness.

Storage Instructions

Keep Fresh: These cute little hand pies stay good at room temperature for about 2 days when stored in an airtight container. If you want them to last longer, pop them in the fridge where they’ll keep for up to 5 days. Just place some parchment paper between layers to prevent them from sticking together.

Freeze: Hand pies are perfect for freezing! Once they’re completely cool, arrange them on a baking sheet and freeze until solid (about 1-2 hours). Then transfer them to a freezer bag or container and they’ll keep for up to 3 months. It’s like having a mini pie shop in your freezer!

Enjoy Later: When you’re craving a hand pie from the freezer, let it thaw in the fridge overnight. For the best taste and texture, warm it up in the oven at 350°F for about 10 minutes – this brings back that fresh-baked feel. If you stored them at room temperature or in the fridge, just give them 5-7 minutes in the oven to crisp up the crust again.

Preparation Time	20-30 minutes
Cooking Time	20 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-1000
• Protein: 10-15 g
• Fat: 30-40 g
• Carbohydrates: 120-150 g

Ingredients

• Premade pie dough for a 9-inch pie, double-crust (like a store-bought option)
• 2 cups of your favorite pie filling (such as blueberry, apple, peach, or strawberry)
• Toppings: dust with coarse sugar or add a basic powdered sugar glaze
• 1 large egg, beaten
• 1 cup confectioners’ sugar
• 1-2 tablespoons milk
• 1/4 teaspoon vanilla essence
• Optional: 1/2 teaspoon ground cinnamon

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 400°F (204°C).

Line a baking sheet with parchment paper or a silicone baking mat to prevent the turnovers from sticking and to make cleanup easier.

Step 2: Roll and Cut the Dough

Lightly sprinkle flour onto your working surface to prevent sticking.

Roll out the pie crust to a size of about 12 inches long by 20 inches wide.

Use a round cutter or a similar object to cut the dough into circles that are 5 inches in diameter.

Alternatively, you can opt for smaller rectangular pieces, each 5 inches wide and 6 inches long.

This will determine the shape and size of your turnovers.

Step 3: Fill and Fold the Turnovers

Place about 2 spoonfuls of your chosen pie filling in the center of each dough circle or rectangle.

Brush some egg wash around the edges of the dough, which will help seal the turnovers.

Fold the dough in half, enclosing the filling, and then use a fork to press down and crimp the edges, ensuring they are well-sealed.

Step 4: Prepare for Baking

Arrange the sealed pies on the prepared baking sheet.

Use a sharp knife to cut 2-3 small slits into the tops of each turnover; this will allow steam to escape and help prevent the turnovers from bursting.

Brush the tops with egg wash for a golden finish and, if desired, sprinkle a bit of sugar on top for extra sweetness and crunch.

Step 5: Bake the Turnovers

Bake the turnovers in your preheated oven for approximately 20 minutes.

You’ll know they’re done when they become a golden brown color and the filling starts to bubble.

Avoid opening the oven multiple times to check, as it can lower the oven temperature and affect baking time.

Step 6: Cool and Finish with Icing

After removing the turnovers from the oven, allow them to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool for an additional 5 minutes.

While the turnovers cool, prepare the icing by whisking together your desired ingredients until smooth.

Drizzle the icing over the turnovers.

Serve the turnovers warm for the best taste and texture.