This recipe has warm spiced pears wrapped up in a vegan flaky crust. It’s the perfect small batch winter dessert!
A REFINED SUGAR FREE EASY PIE RECIPE!
If you’re concerned about refined sugars, you’ve come to the right place. These little hand pies use coconut sugar in replaced of cane or brown sugar. Since there is no sneaky sugar in the prepared pie crust, you can rest assured that you’ll be able to enjoy a refined sugar free treat in no time!
INGREDIENTS IN THESE PEAR HAND PIES:
- Pear
- Coconut sugar
- Plant-based milk
- Cornstarch
- Cinnamon
- Prepared pie crust
HOW MANY HAND PIES DOES THIS RECIPE MAKE?
You’ll get four hand pies if you follow my specific measurements.
This recipe is SUPER adaptable for feeding a crowd. It can easily be doubled, tripled or quadrupled depending on how much pie crust you have.
CAN I USE LEFTOVER PIE CRUST?
YES! In fact, that is exactly what I did to make this a small batch recipe. You’ll notice that I used only one 9 inch round of prepared pie crust. Typically, prepared pie crust comes with two 9 inch rounds. That is why I pointed out that doubling, tripling or quadrupling this recipe can be done with minimal effort.
VARIATIONS – THE POSSIBILITIES ARE ENDLESS!
Ahh yes, why not adapt this recipe?! There is many yummy options available:
- Use prepared pie fillings – cherry, pear, apple… whatever your heart desires to make this recipe even EASIER!
- Add nuts- pecan or pistachios would be fantastic
- Make them savory – broccoli cheddar, anyone?!
- Add some chocolate – because why not?
- Use prepared jam instead of fruit – if you’re short on time and you don’t have any prepared filling, why not use jam? Simply add a dollop in the center of the rounds and continue on as directed (I’ll direct you below!).
HOW TO ASSEMBLE:
Prepare the filling: You’ll prepare your filling by pealing and dicing your pears. Then you will move onto creating a sugary syrup using the coconut sugar, plant-based milk, cornstarch, cinnamon and the diced pears.
Cutting the pie rounds: While your pear pilling is cooling, you can cut your pie crust rounds. To do so, I used a wide rimmed glass but if you have a 3-inch cookie cutter, that would work wonderfully!
Topping the pie rounds: Lasting, you’ll top half of the prepared pie crust rounds with the cooled pear filling. Don’t skimp on the filling, these pies are forgiving. Once the filling has been put in place, you will top them with the remaining half of the pie crust rounds, crimp the edges with a fork, brush the pie crust with a little plant-based milk and create steam holes with a knife or fork.
STORING:
Once cooled, place your hand pies in an airtight container for up to 3 days. These can be enjoyed cold or if you would prefer to eat them warm, place them in your toaster oven or air fryer for only a minute or two!
Looking for additional recipes like this?
Check out these outrageously DELICIOUS recipes!
Flourless Apple Pie Sugar Cookies
Vegan Puff Pastry Apple Turnover Recipe
STAY IN TOUCH!
If you do decide to make this recipe, please let me know by commenting on this post, handing out with me on my other social platforms or by signing up for me newsletter where I do a deeper dive into vegan recipes, wellness and whatever fits my fancy!
Vegan Pear Hand Pies
Ingredients
- 1 9 inch prepared pie crust
- 1 large pear pealed and diced, about 1 1/4 cup
- 1/4 cup coconut sugar
- 1 – 2 tablespoons plant-based milk
- pinch of salt
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
Instructions
Starting with your filing:
- Peal and diced your pear into rustic looking pieces. Let the pear sit on your cutting board while you start whisking together the coconut sugar, 1 tablespoon of plant-based milk, salt and cinnamon in a medium saucepan over medium heat.
- When the coconut sugar starts to breakdown and gets a tiny bit bubbly, add in your pears and let them cook for 1-2 minutes, stirring occasionally.
- Once the pears have started to release their juices, turn off the heat and add in your cornstarch, stir really well so that no chunks are left. Let the filling cool slightly before placing it into your fridge to cool for an additional 30 minutes.
Prep your pie crust rounds:
- Allow your pie crust to sit at room temperature for around 10 minutes to that it is easier to work with.
- Unroll your pie crust and use a rolling pin to slightly thin the crust and to create an even working space.
- Using a wide rimmed glass or a 3-inch round cookie cutter, cut out 8 rounds. You might need to grab the scraps, roll them out again and use it to accomplish the 8 pie rounds.
- Place them on a parchment lined baking sheet and store them in your fridge if your filling still needs time to cool.
Create the hand pies:
- Once your filling is chilled, preheat your oven to 400 degrees F. Grab both the filling and pie crust rounds to assemble.
- Top half of your pie rounds with the pear filling. Don’t worry about the remaining juices, if there are any, these will be plenty moist!
- Top each filled pie crust with the remaining pie crust rounds, using a fork to crimp the edges which will secure the filling.
- Brush the hand pies with the remaining plant-based milk and poke or slice a few stems holes in the middle of each hand pie.
Bake:
- Bake the pies for around 16 minutes or until the tops turn slightly golden brown.
- Dusk with optional powdered sugar and enjoy warm!
