Recipes ยป Pear Hand Pies with Dark Chocolate Drizzle

Pear Hand Pies with Dark Chocolate Drizzle

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Pear Hand Pies with Dark Chocolate Drizzle are packed with pears that have been baked in brown sugar and cinnamon between a flaky crust dusted with coarse crunchy sugar. The drizzle of dark chocolate gives this pie a deep richness.

THIS POST HAS BEEN UPGRADED FROM 10/18/16 TO IMPROVE READER EXPERIENCE.
A baking rack topped with 6 pear small 4 inch pies baked brown and drizzled with chocolate. A basket of more pies and raw pears sit in the background.


I think people are either pie lovers or cake lovers, don’t you? Me, I’m definitely a pie lover. That doesn’t mean that I would turn down a great slice of cake. If you throw in chocolate, the lines definitely get a little more blurred. These Pear Hand Pies with Dark Chocolate Drizzle would convince any cake lover that they are definitely a pie lover.

Growing up I had the largest pear tree right outside my bedroom window. I loved the pears that tree provided every year but during a storm, that tree would scrape my window making scratching noises and scary shadows. My imagination had me diving under the covers.

My grandmother canned those pears, and I could almost eat a whole jar by myself. I just loved how soft and sweet they were. The pears in this Pear Pie recipe are just like that. Pear filling baked between a flaky buttery crust and then drizzled with dark chocolate gives this pie a warm richness. 

Making individual pies guarantee that everyone gets their own serving, and I’ll take mine with a scoop of ice cream.

Baked round pie crust filled with diced pears and drizzled with dark chocolate

What are the best pears for baking?

Anjou or Bosc is the recommended varieties for baking. However, I grew up using Bartlett Pears and that’s my go-to now because I love them! It’s not recommended to use Comice pears.

What is the history of hand pies?

According to Oregon Live, hand pies were usually meat so were called meat pies or pasties. They originated from 19th century England as a convenient lunch for Cornish tin miners. Thank you, England!

Tips for storing and baking individual pear pies:

  • Individual fruit hand pies can be assembled and then frozen unbaked for up to 3 months. To Bake put them, place in a 350°F oven right from the freezer (no need to thaw). Bake 5 to 10 minutes longer than the original recipe calls for so in this case 35 to 40 minutes.
  • Baked pear hand pies can be frozen as well. To reheat allow the hand pies to thaw (in the refrigerator overnight works great). Place on a baking sheet in a preheated oven and bake for 12 to 15 minutes or until heated through. Cover loosely with foil is they start to get too brown.
  • Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to four days.
  • I don’t recommend cooking them in the microwave. A quick reheat for ice cream purposes is encouraged, however!
Two round small round pies baked to a golden brown with dark chocolate drizzled over the top sitting in front of two fresh green pears

A few gadgets to make this recipe easier!

  • Biscuit cutter – Why buy 1 when you can have 9? Stainless Steel will not rust and these cutters are great for cutout cookies, empanadas, and even ravioli!
  • Baking Sheets – These sheet pans are durable and I have four of them so I can everything baked in a jiffy!
  • Unbleached Parchment Paper – This is my favorite parchment paper. It’s important to know that there is an oven temperature rating on parchment paper. If you exceed it your parchment paper can catch fire in your oven. This one is rated to 450°F, high enough for my bread recipes too.
Close up of a golden brown baked hand pie sitting on a baking rack drizzled with dark chocolate.

The BEST thing about Hand Pies!

The thing that I love the BEST about Hand Pies is that I get my own! I don’t have to be secretly disappointed by getting the smallest slice of a pie. Shhhh. You too right?

A baking rack topped with 6 pear hand pies baked brown and drizzled with chocolate. A basket of more pies and raw pears sit in the background.

Pear Hand Pies with Dark Chocolate Drizzle

Author: Julie Menghini
Pear Hand Pies with Dark Chocolate Drizzle are packed with pears that have been baked in a sauce of brown sugar and cinnamon between a flaky buttery crust.
5 from 6 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Keyword: Pear Hand Pie, Pear Pie Filling
Servings: 12 Pies

Ingredients
  

Pie

  • 2 pie crusts purchased or homemade
  • 4 fresh pears peeled and diced 1/2" I used bartlett but Bosc and Anjou are great choices.
  • 1/2 lemon juiced
  • 1/2 cup brown sugar packed
  • 1 tsp cinnamon
  • 4 tbsp Real Fruit Pectin
  • 1 egg white
  • 1 tbsp water
  • Sugar Turbinado, demerara or white granulated

Chocolate Drizzle

  • 4 oz bittersweet chocolate chopped
  • 1/2 cup heavy whipping cream

Instructions
 

  • Preheat oven to 375°F. Spray 2 rimmed baking sheets with non-stick cooking spray or line with parchment paper.
  • In a large bowl, combine all of the pie ingredients except the crusts. Stir together and set aside.
  • Flour a flat working surface and roll out pie crust. Using a 4″ cookie or biscuit cutter, stamp out circles. Continue combining and re-rolling scrapes to get additional circles until you have 24.
  • Spoon two tablespoons of pear mixture (I used a 2T scoop) into the center. Wet your finger with water and run it around the bottom circle edge. Place a circle over the top and press lightly to match the top and bottom edges. Run a fork around the edge to seal.
  • Whip egg white and water together with a fork. Brush over the top of each pie. Sprinkle with sugar. Using a knife make four slits for venting.
  • Place six pies on each baking sheet. Bake for 20 to 30 minutes or until crust is golden brown.
  • Remove pies from pan to a cooling rack. Let pies cool completely.

Chocolate Drizzle

  • Put cream in a glass measuring cup and microwave until hot in 30-second intervals. Pour over chocolate and stir until smooth. I put my chocolate in a small food processor, poured hot cream over the chocolate, and pulsed until smooth.
  • Using a fork or piping bag, drizzle over pies.
  • Store covered in the refrigerator for up to 2 days or freeze in an airtight container or bag for up to 2 months.

Nutrition

Calories: 308kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 6gCholesterol: 14mgSodium: 137mgPotassium: 164mgFiber: 3gSugar: 18gVitamin A: 165IUVitamin C: 2.6mgCalcium: 33mgIron: 1.7mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

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5 from 6 votes

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52 Comments

  1. Super idea to make these in advance, freeze them and bake just when you want a few or more! Along with a scoop of vanilla ice cream would be so delicious. Thank your for this beautiful hand pie recipe!

  2. Great Pear Hand Pies with Dark Chocolate Drizzle! They look very attractive. Thanks for your videos and detailed instructions formulas. You make it easy to prepare food. I will try it soon. thanks again!

  3. I love the combo of chocolate and pears and I can’t get enough of these hand pies! I have made three batches this week!

  4. These looks incredible! I love that they can be made ahead also and that chocolate drizzle? YUM!! p.s. I did not know to check the rating for my parchment paper,great tip thank you!

  5. Made this for a group of friends and they all loved it! Some ate it with ice cream, and others just used their hands. The crust was a huge hit, so this is very much a keeper!

  6. Those flaky crusts have me swooning. I am so impressed with your photography….the photos all look amazing!

  7. I would have loved to grow up with a pear tree in my garden, but I would be scared by the scratching too haha!
    These hand pies look totally delicious, and could definitely convert this cake girl!

  8. I’m a “whatever Julie makes lover” Pies, cake, bread…. every single thing you make goes on my to make list. And each recipe Ive tried has been a real crowd pleaser at my house! Pinned this!

  9. Ooooh hm it’s tough but I think I’m in the cake camp. However, these hand pie may convert me! That chocolate drizzle is just to die for!

  10. You know. . .I have to say that I could not pigeonhole myself as a cake or pie lover. I feel each has it’s own time and place. . .and sometimes I want a light & fluffy cake while other times I want a juicy pie. That being said, I think I would be game for one (well. . .probably more) of these beauties pretty much any time. As for that pear tree outside your window. Jiminy crickets! I don’t think I would ever be able to sleep.

    1. Ha! Thank you Lynn. I agree that there are just some times when yu have to have cake, pies or heck I’m open for a cookie anytime!

  11. I’m still at that indecisive stage so I have to keep sampling pies and cakes in rotation. I’m not sure I’ll ever be able to make a firm conclusion, but these cute pies are fighting the pie corner well. That little drizzle of chocolate on the top has me wanting to reach in and take one.

  12. Cakes aren’t much of a temptation, but oh my, your hand pies are calling my name! I love everything about these, from the flaky crust and pear filling to that gorgeous chocolate drizzle… C’est magnifique!

    1. Thank you Tamara! I’m with you girl. I’m more pie than cake. Throw chocolate into the mix and I’m a goner!

  13. Boy would I be in trouble with this recipe!
    I have a feeling I would go up a pant size because I couldn’t stop at one!
    Thanks for the temptation Julie!
    Michelle

  14. I have not baked with pears much this Fall but your recipe is giving me inspiration to do so. I just saw a recipe with pork tenderloin and pears (not the typical apples) which sounded good ๐Ÿ™‚ Love the finishing touch of chocolate!

    1. Thank you so much, Judi. They were really good. John skipped the chocolate and put the rum sauce that I’d made for the peach upside down cake on them. I think he’s going to go through withdrawal now that it’s gone. Have a beautiful weekend. We are having wonderful fall weather.

  15. Wow Julie, these pear hand pies look absolutely delicious! I cannot choose between cake or pie, it would have to be a little of both ๐Ÿ™‚

  16. Julie, you and I have had baked pears on our minds this week. One bite of that crustiness and the soft interior will send me to pie heaven ๐Ÿ™‚ I like the circular shape, when I’ve made these, they’ve been semi-circular. That chocolate drizzled over is so very tempting. Great job with your pictures too, they have a dramatic effect and draws the eye right in.

    1. Thank you Loretta! I think I liked the circles too so you get twice as much crust. This is perfect pie season!

  17. These look absolutely delicious Julie. Wowza. Given the choice between the two, I will almost always pick pie over cake– but I’m like you, I d enjoy a good piece of cake every now and then. Great job ๐Ÿ˜‰

    1. Thank you Jess! If I have the choice it’s pie. But if it’s only cake I’m not walking away I fear.

  18. Your pear hand pies look great and I’m sure they are delicious. And with the dark chocolate drizzle…oh my!

  19. OMG Julie, pies had been on my mind for sometime and my oldest daughter has been begging me to make some apple pies for a while now… These pear hand pies with chocolate drizzle look so inviting.. I can only imagine what a warm bite of freshly baked pear pie would do to you