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Close-up of a golden baked pear ginger hand pie with a lightly blistered crust and braided crimped edge, resting on a black napkin over a white plate. Dessert pastry turnover; baked pear ginger hand pie recipe.

Baked Pear Ginger Hand Pies

Nesting Lane
Baked Pear Ginger Hand Pies: tender Bosc pears with fresh ginger and cinnamon tucked in golden pastry for an easy fall dessert.
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Prep Time 17 minutes
Cook Time 26 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

Baking Sheet with Parchment Paper.
Small Bowl
Non-stick skillet
Forks
Tablespoon
Basting Brush
Spatula

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

6 WW Points 

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

Calories: 55kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 19mgSodium: 13mgPotassium: 70mgFiber: 2gSugar: 9gVitamin A: 39IUVitamin C: 3mgCalcium: 11mgIron: 0.2mg
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