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Ginger-Pear Hand Pies

Pastry rounds are pressed into muffin tins and filled with ginger-perfumed fruit. The resulting hand pies are small but indulgent.

  • Yield: Makes 8

Source: Martha Stewart Living, January 2005


  • 2 large eggs
  • 2/3 cup plus 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice
  • 1/4 cup plus 3 tablespoons all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon plus a pinch of salt
  • 9 tablespoons (1 1/8 sticks) unsalted butter
  • 1 vanilla bean, halved lengthwise and seeds scraped
  • 3 tablespoons finely grated peeled fresh ginger
  • 2 firm-fleshed pears, such as Bosc, peeled and cut into 1/4-inch dice
  • Pie Pastry
  • Confectioners' sugar, for dusting


  1. Whisk together eggs and 2/3 cup plus 1 tablespoon granulated sugar in a medium bowl until thick and pale yellow. Whisk in lemon juice, then flour, ground ginger, and pinch of salt; set aside.

  2. Put 8 tablespoons butter, the vanilla bean and seeds, and grated ginger in a small saucepan; cook over medium-high heat until butter foams and browns, about 5 minutes. Pour mixture through a fine sieve into a bowl; discard solids. Whisking constantly, pour butter mixture into egg mixture; whisk until combined.

  3. Melt remaining tablespoon butter in a medium skillet over medium-high heat. Add pears and remaining 1/4 teaspoon salt and tablespoon sugar; cook, stirring, until pears are soft, about 5 minutes. Let cool, about 10 minutes. Fold pear mixture into egg mixture; set filling aside.

  4. Roll out dough on a lightly floured surface to 1/8 inch thick. Using a paring knife or 5-inch cookie cutter, cut 8 rounds from dough. Gently press rounds into 8 cups of a 12-cup standard muffin tin, making pleats around edges and gently pressing to seal. Fill each with 6 tablespoons filling. Refrigerate 30 minutes.

  5. Preheat oven to 375 degrees. Bake pies until crusts and filling are golden brown, about 30 minutes. Let cool in tins on a wire rack, about 20 minutes. Unmold; let cool completely on rack. Just before serving, dust with confectioners' sugar.

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