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Cherry Chocolate Pecan Hand Pies #piday

mini pie desserts filled with cherry and pecans
Course Dessert
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 10 pies
Author Nancy Piran

Ingredients

  • FOR THE CRUST:
  • 1 1/2 cup flour
  • 1 stick margarine diced
  • 8 tablespoons iced water
  • FOR THE FILLING:
  • 1 can cherry pie filling
  • 3/4 cups pecans chopped
  • 1/2 cup white chocolate chips

Instructions

  • FOR THE CRUST:
  • In bowl add flour and margarine. Using fork or pastry blade to blend ingredients together till the mixture looks course like sand or crumbs.
  • Add a tablespoon of water at a time to flour mixture, till ball forms.
  • Split in two, wrap in plastic wrap and freeze for 20 minutes.
  • Preheat oven 350 F. Line 2 baking sheets with parchment paper or Silpat.
  • In a medium size bowl add pie filling, pecans and chocolate chips.
  • Remove one dough ball from freeze. Cover your working area with flour. Roll dough out to a thickness of 1/8 inch. Using a round cookie cutter 3 inches in diameter cut 5 circles. Remaining scraps can be added to the other dough.
  • Place circles on baking sheet, add 1 tablespoon of pie filling in the center.
  • Close and press edges with a fork to seal. Using an egg wash brush the tops and sides. Pull remaining dough out of freezer and repeat steps.
  • Bake for 35 minutes or until golden brown.

Notes

There will be about 2 cups of filling left that can be used to make more hand pies.