Weight Watchers Friendly
Baked Pear Ginger Hand Pies keep things simple and tasty.
I like to use Bosc pears because they hold their shape and give a nice, firm bite. Fresh ginger brings a bit of heat, while cinnamon adds that cozy, warm spice. I add a touch of brown sugar for sweetness, and a splash of lemon juice keeps everything bright.
Store-bought empanada dough saves so much time and still bakes up flaky and clean.
Before baking, I brush the tops with egg so they turn glossy and golden. A sprinkle of turbinado sugar gives a light crunch that I really enjoy.
These hand pies are easy to share, toss in a lunchbox, or serve up with a scoop of ice cream. They work for weeknights, holidays, or honestly, whenever you want a quick handheld dessert that’s got real fruit and simple ingredients.
Why You’ll Love This Baked Pear Ginger Hand Pies
Small, portable desserts
Each pie is an individual serving, easy to pack, serve, and share.
Real fruit, real spice
Bosc pears, fresh ginger, and cinnamon keep the flavor clean and bright.
Shortcut crust
Empanada dough disks cut prep time while still baking up flaky and tender.
Works for many occasions
Weeknight treat, brunch tray, or holiday dessert table—these fit right in.
Tips and Tricks
Keep the filling thick
Cook the pear mixture until it visibly thickens. This helps prevent leaks during baking.
Seal well
Crimp all the way around with a fork to keep the filling inside as the pies puff.
Chill before baking (optional)
If the dough feels soft, place assembled pies in the fridge for 10 minutes to help them hold shape.
Sugar finish
Turbinado sugar adds texture. If you don’t have it, a light sprinkle of granulated sugar still gives a nice crunch.
Ingredient Substitutions
Pears
Use Anjou or Bartlett pears if Bosc aren’t available; choose firm, just-ripe fruit.
Ginger
Swap ¼ teaspoon ground ginger for the fresh ginger if needed.
Dough
Use refrigerated pie crust cut into 5-inch rounds or puff pastry squares folded into triangles.
Egg Wash
Brush with milk or cream if you don’t have an egg.
Turbinado Sugar
Use coarse sanding sugar or regular granulated sugar.
Serving Suggestions
Simple finish
Serve warm with vanilla ice cream or whipped cream.
Brunch board
Pair with yogurt, fresh berries, and coffee or tea.
Dessert plate
Add a drizzle of caramel sauce and a pinch of cinnamon on the plate.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Baked Pear Ginger Hand Pies
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 2 tablespoon light brown sugar packed
- 1 teaspoon cornstarch
- ½ teaspoon ground cinnamon
- 3 cups Bosc pear peeled, cored, and chopped
- 2 teaspoon fresh ginger root peeled and grated
- 1 tablespoon fresh lemon juice
- 10 para empanada dough
- 1 large egg
- 1½ tablespoon Turbinado sugar
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a small bowl, whisk together brown sugar, cornstarch, and cinnamon.
- Heat a medium non-stick skillet over medium-high heat and spray with cooking spray.
- Add pears and ginger; cook until the pears soften, about 5 minutes.
- Stir in the cornstarch mixture; cook until thickened, 30 seconds to 1 minute.
- Remove skillet from heat and stir in lemon juice.
- Place one empanada dough disk on the work surface.
- Spoon 2 tablespoons pear filling into the center of the disk.
- Fold the dough over to form a half-moon.
- Press the edges together to seal.
- Crimp the edges by pressing with the tines of a fork.
- Arrange the pies on the prepared baking sheet.
- Brush the tops evenly with beaten egg.
- Sprinkle turbinado sugar over the tops.
- Bake until the dough is browned, 18 to 20 minutes.
- Cool slightly; serve warm or at room temperature.
Notes
Tips and Tricks
Keep the filling thick – Cook the pear mixture until it visibly thickens. This helps prevent leaks during baking. Seal well – Crimp all the way around with a fork to keep the filling inside as the pies puff. Chill before baking (optional) – If the dough feels soft, place assembled pies in the fridge for 10 minutes to help them hold shape. Sugar finish – Turbinado sugar adds texture. If you don’t have it, a light sprinkle of granulated sugar still gives a nice crunch.How to Store and Reheat
Store – Cool completely. Place in an airtight container at room temperature for 1 day, or refrigerate up to 3 days. Freeze – Wrap individually and freeze up to 2 months. Thaw in the fridge. Reheat – Warm on a baking sheet at 325°F for 8–12 minutes until crisp and heated through. Avoid the microwave if you want to keep the crust flaky.Ingredient Substitutions
Pears – Use Anjou or Bartlett pears if Bosc aren’t available; choose firm, just-ripe fruit. Ginger – Swap ¼ teaspoon ground ginger for the fresh ginger if needed. Dough – Use refrigerated pie crust cut into 5-inch rounds or puff pastry squares folded into triangles. Egg Wash – Brush with milk or cream if you don’t have an egg. Turbinado Sugar – Use coarse sanding sugar or regular granulated sugar.Nutrition
You May Also Like
