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. The drizzle of dark chocolate gives this pie a deeper richness.
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 these Pear Hand Pies with Dark Chocolate Drizzle are just like that. Pear filling baked between a flaky buttery crust and then drizzled with dark chocolate gives this pie a warm richness.[Tweet “Pear Hand Pies with Chocolate Drizzle is warm, buttery and rich. #Recipe]
Making individual pies guarantee that everyone gets their own serving, and I’ll take mine with a scoop of ice cream.
Don’t have time to make it now? Pin it for later!
- 2 pie crusts purchased or homemade
- 4 fresh pears peeled and diced 1/2"
- 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
- 4 oz bittersweet chocolate chopped
- 1/2 cup heavy whipping cream
- 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.
- 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 at room temperature.
You can never have too much chocolate! Here are a few of my favorite chocolate recipes!