Brown Sugar Pear Hand Pies with Vanilla Bean Glaze Recipe

If you’re craving a sweet treat that feels like a warm hug from the oven, these Brown Sugar Pear Hand Pies with Vanilla Bean Glaze are exactly what you need. Picture soft, tender pears melded with the rich caramel notes of brown sugar, all wrapped in a buttery, flaky crust that’s drizzled with a luscious vanilla bean glaze. Each bite bursts with cozy flavors and that perfect hint of vanilla sweetness that ties everything together. These hand pies aren’t just desserts—they’re little parcels of pure joy, easy enough to whip up for everyday indulgence and special enough to impress friends and family alike.

Ingredients You’ll Need

This recipe calls for simple, pantry-friendly ingredients that come together to create extraordinary flavors and textures. Each component plays a key role: the pears bring juiciness, brown sugar deepens sweetness with molasses notes, and the vanilla bean glaze adds a silky finish that’s downright addictive.

• 2 ripe pears, peeled and diced: Choose Bartlett or Anjou for perfect softness with a bit of bite.
• ⅓ cup brown sugar: Dark brown sugar adds a rich, caramel-like depth to the filling.
• 1 tbsp butter: Unsalted is best, making sure you can control the seasoning precisely.
• ½ tsp cinnamon: Adds warmth and complements the pears beautifully.
• 1 tsp lemon juice: Brightens the filling, balancing sweetness perfectly.
• 1 tbsp cornstarch: Thickens the filling to luscious perfection.
• 2 ½ cups all-purpose flour: The base for that flaky, tender crust we all love.
• 1 tbsp sugar: Just a touch to enhance the dough’s flavor and aid browning.
• 1 tsp salt: Essential for balancing sweetness and enhancing all the flavors.
• 1 cup cold unsalted butter, cubed: Cold butter creates flaky layers in the crust.
• 6–8 tbsp ice water: Added gradually to bind the dough without overworking it.
• 1 cup powdered sugar: The base of the glaze, sifted for silky smoothness.
• 1 tbsp milk: Any milk works to adjust glaze consistency.
• 1 tsp vanilla bean paste: Speckled with seeds, it elevates the glaze to bakery-quality.
• Optional: Egg wash (1 egg + 1 tbsp water): For a stunning golden crust with shine.

How to Make Brown Sugar Pear Hand Pies with Vanilla Bean Glaze

Step 1: Cook the Pear Filling

Begin by melding your pears, brown sugar, butter, cinnamon, lemon juice, and cornstarch in a saucepan over medium heat. Stir gently and watch as it bubbles into a thick, jammy consistency, almost like caramel in its gleam. A little tip: mash some pear chunks with your spoon to help it thicken faster. Cool this luscious mixture completely before filling your pies; warm filling can make the dough soggy and cause leaks.

Step 2: Prepare the Dough

In a food processor, pulse the flour, sugar, and salt until combined. Add cubed cold butter and pulse just until pea-sized crumbs appear—some visible butter bits help make that perfect flaky crust everyone dreams about. Drizzle in ice water a tablespoon at a time, pulsing lightly, just until the dough starts to come together when pinched. Avoid overworking it! Shape into a disk, wrap in plastic, and chill in the fridge for at least one hour to firm up.

Step 3: Roll and Cut the Dough

Once chilled, roll out your dough on a floured surface to about ⅛ inch thickness. Use a bowl or cookie cutter to cut out 4-inch circles or rectangles. Don’t worry about perfect edges; rustic charm is part of the delight here. Place half the cut dough onto a parchment-lined baking sheet—you’ll fill these next.

Step 4: Fill and Fold the Hand Pies

Spoon a generous tablespoon of the cooled pear filling onto each dough piece, staying about half an inch from the edges. Brush the edges with a little water to act as glue, then fold the dough over to enclose the filling. Crimp the edges with a fork to seal and poke two small holes on top of each pie to vent steam—this will keep your pies intact and beautiful.

Step 5: Bake to Golden Perfection

For that irresistible golden sheen, brush each pie with egg wash if you wish. Bake your hand pies in a 375°F (190°C) oven for 20 to 25 minutes, keeping an eye on them after 15 minutes to avoid burning. When they’re a gorgeous golden brown, remove them and let them cool slightly; they’ll firm up and become easier to handle.

Step 6: Drizzle the Vanilla Bean Glaze

Mix powdered sugar, milk, and vanilla bean paste until smooth and glossy. For a professional look, spoon the glaze into a zip-top bag and snip a tiny corner to drizzle thin, bakery-style stripes over the warm hand pies. Let the glaze set for a minute for that sweet, melty finish you can’t resist.

How to Serve Brown Sugar Pear Hand Pies with Vanilla Bean Glaze

Garnishes

A sprinkle of cinnamon or a few specks of freshly grated nutmeg on top of the vanilla glaze adds extra cozy warmth and makes the pies look utterly inviting. Fresh pear slices or a light dusting of powdered sugar can turn these hand pies into party showstoppers.

Side Dishes

These pies are wonderful alongside a cup of spiced chai or a creamy pumpkin latte for a comforting autumn spread. If serving at brunch, a sharp aged cheddar pairs beautifully to contrast the sweetness with a hint of savory richness.

Creative Ways to Present

Stack several warm Brown Sugar Pear Hand Pies with Vanilla Bean Glaze on a rustic wooden board accompanied by cinnamon sticks and fresh pear slices. To gift, wrap each pie in parchment paper and tie with twine adorned with a dried orange slice—such a charming, heartfelt presentation.

Make Ahead and Storage

Storing Leftovers

Store any uneaten hand pies in an airtight container at room temperature for up to two days. They remain delectably flaky and fresh when enjoyed within this window—just reheat slightly before serving.

Freezing

You can freeze unbaked pies by wrapping them first in plastic and then foil for up to three months. When ready to bake, thaw overnight in the fridge, brush with egg wash, and pop them into the oven as usual for a quick, impressive dessert.

Reheating

Warm leftover Brown Sugar Pear Hand Pies with Vanilla Bean Glaze in a preheated oven at 325°F (160°C) for about 10 minutes. This gently refreshes the crust’s flakiness and softens the filling to its fresh-from-the-oven deliciousness.

FAQs

Why is my filling leaking out of the pies?

Leaking usually happens if the filling is too warm or overfilled. Make sure your pear filling is completely cooled before assembling, use about one tablespoon of filling per pie, and seal edges firmly with water and a fork. Cornstarch is key to thickening the filling and preventing leaks.

Can I make the dough ahead of time?

Definitely! The dough can be made up to two days in advance and kept chilled. Alternatively, freeze it for up to three months. Rolling dough between parchment paper before freezing makes thawing and baking a breeze.

How do I keep the crust flaky and not tough?

Handle the dough gently, keep your butter cold, and add ice water gradually. Overworking the dough or adding too much moisture leads to tougher crusts, so less is more for that perfect flaky texture.

Can I use store-bought pie crust for this recipe?

Yes, you can! Just cut out your shapes, fill and seal as directed, then bake. While store-bought crust works in a pinch, homemade dough elevates the flavor and flakiness drastically.

What if I don’t have vanilla bean paste?

Vanilla extract is a fine substitute, though the paste adds those pretty vanilla specks and a more intense vanilla flavor. Either will give your glaze a lovely aromatic sweetness.

Final Thoughts

If you’re looking to add a little golden, flaky magic to your baking repertoire, these Brown Sugar Pear Hand Pies with Vanilla Bean Glaze are an absolute delight to make and share. They bring together the simple elegance of pears and cinnamon with indulgent brown sugar sweetness, all wrapped in satisfying flaky crusts. Trust me, once you taste that vanilla bean glaze melting over warm hand pies, you’ll be hooked. So grab your rolling pin and get cozy—these pies are waiting to become your new favorite go-to dessert!

Print