Did you know it’s ‘National Pi Day’ (which I know is a total math thing)? Surprisingly I’m actually really excited to celebrate. I know. I know. I’m always saying how I don’t like pie. Well, I don’t. Kinda. Really what it comes down to is pie crust. I’m not a crust person. I’ll eat the filling all day long. HOWEVER with that said, I think that as an adult my tastebuds are making a shift. Because I’m actually finding myself kinda-sorta-liking pie more than I used to. Still not all the way there, but definitely closer than I used to be. I’m back with my amazing group of #foodholidaybloggers bringing you a good handful of GREAT ways to celebrate today!
Without further adieu, can we talk about these amazing Pecan Hand Pies? They have the Steve stamp of approval. If that doesn’t mean anything to you, that means they pass my husbands ultra healthy palate test. In fact, he kept raving about them so much so that he’s still begging me to make more. They are SO freaking good! Made without any refined sugar. Booyah. Gluten-free.. extra booyah! I’ve been wanting to try my hand (no pun intended) at hand pies and this was the perfect recipe to get started with. They were awesome! I made a tart version using a mini muffin tin and those were also deliciously fun. I hope you’ll give them a try – and if you do, let me know what you think!
Items used in this post:
Pecan Hand Pies
- In a medium sized bowl, combine dry ingredients and set aside. In a small bowl, combine wet ingredients (melt palm shortening prior to mixing it into the batter). Stir wet ingredients into dry. Carefully knead dough into a ball, then gently roll out into a circle to 1/4 in' thickness. Using a biscuit or circle cookie cutter, cut pie crust into circles. Cover with wet paper towel until filling is ready.
- Preheat oven to 325°F. Heat maple syrup in a saucepan over medium heat. Simmer until syrup reaches 225 degrees, approx. 10 minutes. While syrup is simmering, place coconut sugar and butter into a mixing bowl. As soon as the syrup reaches 225 degrees, immediately pour it over the sugar and butter. Let sit for one minute then whisk together. Add eggs, vanilla, and sea salt; whisk.
- On top of one pie crust circle, sprinkle a tbsp. of chopped pecans. Drizzle one tsp. of filling over pecans. Top with another pie crust. Carefully seal edges using a fork. Brush with filling. If desired, sprinkle with raw organic sugar. Bake for 10–15 minutes, or until golden. Remove from oven to cool.
- Crust by Primal Palate: http://www.primalpalate.com/paleo-recipe/almond-flour-pie-crust/
- Filling by Feel Great in 8: http://www.feelgreatin8.com/feelgreatblog/clean-eating-pecan-pie-paleo-gluten-free-refined-sugar-free/
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