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Mango Strawberry Hand Pies Recipe

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4.6 from 88 reviews

These Mango Strawberry Hand Pies are a delightful and easy-to-make sweet treat featuring a juicy blend of ripe mangoes and fresh strawberries encased in flaky store-bought pie crusts. Perfect for dessert or a snack, these hand pies offer a satisfying balance of sweetness with a hint of tartness, baked to golden perfection and optionally topped with a crunchy sprinkle of turbinado sugar.

Ingredients

Scale

Fruit Filling

  • 2 ripe mangoes (Ataulfo or Alphonso), peeled and diced (approximately 1/2-inch pieces)
  • 1 cup fresh strawberries, washed, hulled, and diced
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch (or tapioca starch)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Pie Crust and Toppings

  • 2 store-bought refrigerated pie crusts (such as Pillsbury or similar brand)
  • 1 egg (for egg wash)
  • 1 teaspoon water or milk (to mix with egg for egg wash)
  • Turbinado sugar (optional, for sprinkling on top)

Instructions

  1. Prepare Your Fruit Filling: Peel and dice mangoes into small 1/2-inch pieces. Hull and dice strawberries similarly. In a medium bowl, gently mix together diced mangoes and strawberries. Add granulated sugar, cornstarch or tapioca starch, fresh lemon juice, and vanilla extract. Stir to combine until fruit is evenly coated. Let the mixture rest at room temperature for 10 to 15 minutes to macerate and thicken.
  2. Prepare the Pie Dough: Remove refrigerated pie crusts from the fridge about 10-15 minutes before shaping to soften. Unroll one crust on a lightly floured surface. Using a sharp knife or cookie cutter, cut out 4 to 6 dough pieces, re-rolling scraps as needed to make more shapes.
  3. Assemble Your Hand Pies: Place dough cutouts onto a parchment-lined baking sheet. Spoon 1-2 tablespoons of the fruit filling onto one half of each dough piece, leaving about a 1/2-inch border around edges. Lightly moisten edges with water using a finger. Fold the other half of the dough over the filling and press edges together firmly. Use a fork to crimp and seal edges decoratively. Cut 2-3 small vents on top of each pie for steam release during baking.
  4. Bake the Hand Pies: Preheat oven to 400°F (200°C). In a small bowl, whisk egg with water or milk to create an egg wash. Brush the tops of each hand pie gently with the egg wash. If desired, sprinkle a pinch of turbinado sugar over the tops for a crunchy finish. Bake in the preheated oven for 18 to 25 minutes, or until crusts are golden brown and filling is bubbling through vents.
  5. Cool and Enjoy: Remove hand pies from oven and carefully transfer to a wire rack to cool completely. Allow pies to cool for 30 to 60 minutes. Serve warm or at room temperature for best flavor and texture.

Notes

  • Using Ataulfo or Alphonso mangoes is recommended for their sweetness and smooth texture, but you can substitute with other ripe mango varieties.
  • If you prefer a thicker filling, let the fruit mixture sit longer or add a bit more cornstarch.
  • Ensure edges are well sealed to prevent filling from leaking during baking.
  • Turbinado sugar topping adds a nice crunch but is optional.
  • These hand pies can be frozen before baking; just add a few extra minutes to the bake time if baking from frozen.
  • Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Keywords: mango hand pies, strawberry hand pies, fruit hand pies, easy dessert recipe, baked hand pies, sweet hand pies, summer dessert

Find it online: https://ellaeatsdaily.com/mango-strawberry-hand-pies-recipe/