Spiced Pear Thyme Hand Pies
A pie you can take anywhere! Hand pies are a delicious way to have your pie and eat it too. If you’re not into thyme or don’t have any, just omit it.
1 recipe Thyme-Scented Pie Dough
2 firm-ripe pears, peeled, cored, and chopped
1⁄3 c sugar
2 t minced fresh thyme
1 t lemon juice
2 T flour
1⁄2 t cinnamon
1⁄4 t nutmeg
1⁄2 t vanilla
1 egg beaten with 1 T water
Demerara or sparkling sugar
Preheat oven to 375 degrees. Line a sheet pan with parchment.
Place pears, sugar, thyme, lemon juice, flour, cinnamon, nutmeg and 1 tablespoon water in a medium saucepan. Heat over a medium flame until the mixture simmers and the small amount of liquid begins to thicken, about 5 minutes. Stir in the vanilla, and remove from the heat to cool.
To assemble the hand pies, roll out the dough until it’s about 1⁄8” thick. Cut out circles (I use a small bowl as a guide) that are 5” in diameter. Brush edges of each circle with egg wash. Spoon a rounded tablespoon of pear mixture onto half of each circle and fold remaining half over the filling. Press with fingertips to seal. Use tines of a fork to improve seal and create a decorative edge. Cut 3-4 slits in the top of each pie to vent. Transfer pies to the sheet pan, brush tops with egg wash and sprinkle with sugar. Bake for 15-20 minutes, until light golden brown. Let them cool to room temperature before serving.
Thyme-Scented Pie Dough
Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 2 months. I always make a double recipe and freeze one.
1 1⁄2 c unbleached all-purpose flour
1⁄2 T minced fresh thyme
1 T sugar (optional)
1⁄2 t kosher salt
3⁄4 c (6 oz) unsalted butter, cut into small cubes
1 egg, lightly beaten
2-4 T ice water
Place flour, thyme, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process. Stir in the egg. Sprinkle ice water, a little at a time, over the mixture, stirring to work in the water. You want the dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes before using.
