Photo of Pear-Ginger Hand Pies by WW

Pear-Ginger Hand Pies

2 - 3
PersonalPoints™ per serving
Total Time
43 min
Prep
17 min
Cook
26 min
Serves
8
Difficulty
Easy
A generous amount of fresh ginger spices up sweet pears in the filling for these individual handheld desserts. Discs of empanada dough work beautifully here because they’re already rolled out and cut to the shape you need. Look for them in the freezer section, either with pastries and pie crusts or with international ingredients. You’ll need to thaw them overnight in the refrigerator. A sprinkling of turbinado sugar on the outside of the dough adds sparkle and crunch to the finished pies.

Ingredients

Packed light brown sugar

1 tsp(s)

Cornstarch

1 tbsp(s)

Ground cinnamon

1 tsp(s)

Cooking spray

5 spray(s)

Raw Bosc pear(s)

1 item(s), peeled, cored, and chopped (3 cups)

Ginger root

1 tbsp(s), peeled and grated

Fresh lemon juice

1 tbsp(s)

White self-rising flour

1 cup(s)

Plain fat free Greek yogurt

¾ cup(s)

Vanilla extract

¾ tsp(s)

Egg(s)

1 large egg(s)

Turbinado sugar

1 tsp(s)

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Combine brown sugar, cornstarch, and cinnamon in a small bowl and set aside. Heat a medium nonstick skillet over medium-high heat. Spray pan with cooking spray. Add pears and ginger and cook until pears are soft, about 5 minutes. Stir in cornstarch mixture and cook until thickened, 30 seconds to 1 minute. Remove from heat and stir in lemon juice.
  3. In a medium bowl, place flour, yogurt, and 1 tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
  4. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Roll dough into a 12 x 8–inch log; cut into 8 (4 x 3–inch) disks. Arrange disks about 1 inch apart on prepared sheet pan. Spoon about 2 tablespoons pear mixture into center of each empanada disk. fold disks over to form half moons. Press down on edges; create marks on edges by pressing down with tines of a fork.
  5. Arrange pies on prepared baking sheet; brush tops of pies evenly with egg. Sprinkle evenly with turbinado sugar. Bake at 400°F until dough is browned, 18-20 minutes. Serve warm or at room temperature.
  6. Serving size: 1 pie