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Holiday Hand Pies Recipe

Holiday Pie Cookies - Photo

Holiday Hand Pies also known as Pie COOKIES!  These are not super easy nor are they healthy but they are super fun and special for the holidays.  I love hand pies because you don’t need a fork which makes them a perfect passed dessert for a party! I also love these because they are less intimidating and much easier to eat than traditional pies for kids. 

Two short-cuts that will save you time and make this recipe a little easier:

  1. You can buy your pie crust.
  2. I use a jam and a nut butter which makes this easier and faster because you are not preparing the filling as well.

 

If you want to make your pie dough, I have included my pie dough recipe in the notes section.

Hand Pies - PHOTO

While this may not be the easiest recipe I have ever posted I love how flexible this Holiday Hand Pies recipe is!  You can have fun with your kids and use almost any cookie cutter.  I used cookie cutters that were about 3 1/2 inches big. I would not recommend using one much smaller than 3 inches because it is hard to fit the filling in.  Also to note I switched from the star to a bell because wider shapes are easier to fill and seal.  For a fun treat I love doing these as hearts for Valentine’s Day.

Almond Chocolate Hand Pies - photo

You can also have fun with the fillings.  I did half of my pops as chocolate cherry = 1 tsp of cherry jam + 4 chocolate chunks per pie. 

Chocolate Cherry Hand Pies - photo

The other half I did chocolate almond using Barney’s Chocolate Almond Butter for an event I was intending but feel free to get creative!  Both were really good – I personally loved the chocolate cherry!

Holiday Hand Pies Recipe Alternative Filling Options:

  1. You can use any Jam/Jelly you would like 
  2. You can use any nut or chocolate nut butter would work too!
  3. An apple, fig or pumpkin butter could also be very yummy in these
  4. Cream Cheese would make for a fun savory pie
  5. You can also use your favorite Pie filling – apples, pumpkin etc… just make sure the fruit pieces are chopped very small to fit 

 

I hope you make the time to have fun and make these this holiday season!

Chocolate Cherry Holiday Pie Cookies - PHOTO

Holiday Pie Cookies - Photo

Holiday Hand Pies Recipe

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Print Pin Rate
Prep Time: 35 minutes
Cook Time: 20 minutes
Rest Time: 15 minutes
Servings:18 -24 Pies/Cookies

Ingredients

  • Double Pie Crust (recipe in noteOR buy 2 store bought pie crusts
  • Jam or Chocolate Filling - About 1/2 Cup I used cherry
  • 2/3 Chocolate Chunks - if doing chocolate + jam
  • 1 Egg – beaten
  • Raw Sugar Optional
  • Parchment Paper

Instructions

  • Cover your workspace lightly with flour.
  • Roll 1 disc at a time (keep the other disc refrigerated until you are ready to use).
  • Sprinkle the dough with flour before rolling. Roll out the dough to about 1/8 of inch thickness (as thin as you can so you do not have a thick crust). If the dough starts to stick, lift it up, add some flour to the board and flip the dough over.
  • Cut as many circles/shapes as you can with your desired cutter and place on a parchment lined baking sheet. (Do not worry about spacing them out yet).
  • Gather up the reserved dough scraps and gently press them into a disc. Repeat the cutting and rolling process with the scraps (dough becomes elastic if you roll it too much so you will probably only be able to roll 2-3 times).
  • When you are finished with the first disc roll and cut out the second disc.
  • Using a seperate parchment lined baking sheet. Place a row of 3 shapes.
  • Add 1 tsp of filling (and 4 chocolate chunks if you are usinto the center of each.
  • Brush the edges of a non-filled shape with egg and then cover your filled shape and press edges together so it is sealed.
  • Repeat with each shape (in rows of 3) until you have no more dough left.
  • Chill in the refridgerator for 15 minutes before baking. While they are chilling preheat oven to 325.
  • Brush beaten egg onto crusts and sprinkle with raw sugar.
  • Bake at 325 F or 15-20 minutes.
  • Pops are done when they are lightly golden brown!

Notes

Yield & Cutter Size/Shape:
  • The yield depends on the size of the cookie cutter you use. Mine were about 3 1/2 inches big. I would not recommend using one much smaller than 3 inches because it is hard to fit the filling in.
  • Also to note I switched from the star to a bell because wider shapes are easier to fill and seal.
  • Bake time will be more or less depending on hand pie size– just bake until crust is golden brown. Use the same oven temperature.
Filling Notes/Options:
  • I did half of my pops as chocolate cherry = 1 tsp of cherry jam + 4 chocolate chunks per pie. The other half I did chocolate almond using Barney’s Chocolate Almond Butter. Both worked well!
  • Other Options/Alternatives:
    • You can use any Jam/Jelly you would like
    • You can use any nut or seed butter + chocolate chips or any chocolate nut butter would work too!
    • An apple, fig or pumpkin butter could also be very yummy in these
    • Cream Cheese would make for a fun savory pie
    • You can also use your favorite pie filling - apples, pumpkin etc… just make sure the fruit pieces are chopped very small to fit
Double Crust Dough Recipe:
Ingredients:
2 cups flour
4 tbs sugar
1 tsp - baking powder
1/2 tsp - salt
8 ounces (2 sticks) butter (chilled and cut into cubes) 
5 tbs ice water
Instructions:
  1. In food processor combine together flour, sugar and salt.
  2. Pulse a few times in food processor
  3. When all of the butter pieces are the size of tiny peas, this won’t take long — stop.
  4. Start drizzling ice-water over and pulse until combined.
  5. Divide the dough in half and place each half on a large piece of plastic wrap. 
  6. Let the dough chill in the fridge for one hour, before rolling it out.  While the dough is chilling prepare your filling.            
Did you make this recipe?I would love to see your creations! Snap a picture and tag @FoodPlayGo or #foodplaygo on Social Media!

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