Marzipan Pear Hand Pies
The ultimate comfort food, Marzipan Pear Hand Pies are a delightful blend of sweet pears and rich marzipan, wrapped in a flaky crust. Perfect for cozy gatherings or a special treat on a chilly day, they’re easy to make and sure to impress!
Equipment
- Frying Pan
- Whisk
- Oven
- Cutting Board
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 Green Bartlett pear ripe but firm, cut into 1/4-inch dice
- 4 ounces almond paste or marzipan cut into 1/4-inch dice
- 2 teaspoons lemon juice
- 2 teaspoons granulated sugar
- 1/4 teaspoon almond extract
- 1 batch pie crust enough for a double crust pie
- 1 large egg
- 1 tablespoon cream
- 1 raw or turbinado sugar for sprinkling
Instructions
- 1. Preheat your oven to 425 degrees F and arrange the oven racks in the top third and bottom third of the oven. This will ensure even baking for your hand pies. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- 2. In a mixing bowl, combine the diced pear and marzipan. Toss the mixture with lemon juice, granulated sugar, and almond extract. The goal here is to make sure the pears are evenly coated with the sweet and flavorful mixture.
- 3. Next, roll out your pie crust slightly thinner than you would for a typical pie. Use a circle cutter or the rim of a drinking glass to cut out 3-inch rounds. Cut as many rounds as you can from the dough, then gather the scraps into a ball and roll it out again to get more rounds. Don’t worry if these ‘seconds’ aren’t as flaky; we don’t want to waste any dough!
- 4. Arrange half of the rounds on the prepared baking sheets, leaving 1 to 2 inches of space between them. This spacing will allow the hand pies to puff up nicely while baking.
- 5. In a small bowl, whisk together the egg and cream until smooth. Carefully brush the egg wash in a 1/2-inch ring around the edges of each round using a pastry brush. This will help seal the hand pies.
- 6. Spoon heaping teaspoonfuls of the diced pear mixture into the center of each round. Be generous but make sure not to overfill them, or they will spill out during baking.
- 7. Gently lay a second round on top of the filling, stretching slightly to match up the edges. Use the tines of a fork to press around the edge and seal the hand pies. If you’re feeling creative, cut decorative shapes from the scraps and adhere them to the tops of the pies with a dab of egg wash.
- 8. Once all the hand pies are assembled, place the baking sheets in the freezer for 5 to 10 minutes. This step is crucial as it helps prevent the crust and decorations from losing their shape during baking.
- 9. Remove the baking sheets from the freezer and brush the tops of the hand pies with a thin layer of egg wash. Sprinkle with turbinado sugar to add a lovely sparkle and crunch.
- 10. Using a small pairing knife, make a few slits in the tops of the hand pies to allow steam to vent. This will prevent them from bursting while baking.
- 11. Finally, bake the hand pies in the preheated oven at 425 degrees F for 15 minutes. After that, reduce the oven temperature to 350 degrees F and rotate the baking sheets from top to bottom. Bake for an additional 10 minutes, or until the crusts are puffed and deep golden brown. Once baked, remove them from the oven and let cool for 5 minutes before serving warm.
Notes
- Tip 1: Store any leftover hand pies in an airtight container at room temperature for up to two days. For longer storage, place them in the fridge.
- Tip 2: You can freeze unbaked hand pies. Simply assemble them, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from the freezer, adding a few extra minutes to the cooking time.
- Tip 3: These Marzipan Pear Hand Pies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
- Tip 4: Enjoy these hand pies during your afternoon tea. They’re a sophisticated treat that pairs perfectly with a cup of your favorite brew.
- Tip 5: Consider adding other fruits, like chopped apples or cherries, to the filling for a twist on this classic recipe.