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.
5 from 6 votes

Pear Hand Pies with Dark Chocolate Drizzle

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.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 12 Pies
Author Julie Menghini



  • 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


  • 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.


Calories: 308kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 137mg | Potassium: 164mg | Fiber: 3g | Sugar: 18g | Vitamin A: 165IU | Vitamin C: 2.6mg | Calcium: 33mg | Iron: 1.7mg
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.
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