Chocolate and pear seems like a perfect Christmas combo. So here’s a little chocolate hand pie recipe to warm everyone’s hearts up. 

The holidays are around the corner and I’ve really fallen behind, with making recipes and gifts! Every year I make little snacks as my christmas gifts, and by this time I usually have a plan, but to be completely honest I’m out of ideas and energy.

Having quit my job, and not really having a plan for the next few months has made me feel pretty low and unmotivated. I made these little pies a few weeks ago, to apply for a part time baking job (which I got yay!),
This pie dough recipe, I’ve been perfecting for a bit, and I think I’ve finally got it! So, I hope you enjoy it because it’s really easy to work with and turns out pretty flaky and well after baking it.


2 1/4c   all purpose flour
1/4c      raw cacao
1tbsp  white granulated sugar
1/2tsp   salt
1/2tsp  baking powder
1c salted butter
1/2c sour cream
1-2tbsp ice water (might not even be necessary)

1/4c water
1c sugar
2 tbsp salted butter
lemon zest (one lemon)
1/2 tsp salt
3 pears – peeled, cored and sliced
1/2 tsp cornstarch (optional)

1 egg
1tbsp milk
2tbsp turbinado brown sugar


First thing’s first, the caramel pear filling. In a pot on medium heat, mix sugar and water together, stirring occasionally until a light brown caramel colour (don’t burn), then add butter and whisk until incorporated, turn element down to low and add the pears, lemon zest, salt. Stir occasionally and allow liquid to thicken like caramel. If the liquid is having a hard time thickening, add the cornstarch, and stir until it’s thick. Scrape into a bowl and let the filling completely cool.

Put all your dry ingredients into a large bowl. Make sure your butter is rock solid cold, and cut it into small cubes. Start incorporating the butter with a fork or your fingers, until the butter pieces are about pea sized. Then start adding the sour cream little by little, the dough will start coming together, don’t over work! If the flour isn’t completely incorporated, add cold water half a tablespoon at a time. On a lightly floured surface take out the dough, split in two and wrap the dough in plastic wrap and put in the fridge for at least 2 hours.

Preheat oven to 400 degrees, and prepare two baking sheets with parchment paper. Take one of your dough disks out and let sit on the counter for at least 10 minutes. Sprinkle the countertop with flour and start rolling your dough out with a rolling pin. Should be about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface, try rotating your dough between each roll and adding a bit of extra flour to avoid the sticking. With a 4-6 inch circular cookie cutter, cut an even amount of circles. Place a bit of filling in the middle of one of each pairs (of circles), leaving an in inch of room around the edge. Put the pair on top of the bottom, and with a fork seal the edges of the pie. With a knife stab little holes on the top layer, to let your filling breathe. Do the same with the second dough. And place each hand pie on the prepared baking sheets.
For egg wash; whisk together egg and milk, and with a brush, brush each pie with some of the wash. Sprinkle with turbinado sugar and place in the over for 25-30 minutes.
Let cool for 10 minutes, and then enjoy!


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