Description
Delight in these Mango Strawberry Hand Pies, a sweet and easy-to-make treat featuring ripe mangoes and fresh strawberries encased in a flaky, golden-brown pie crust. Perfect for snack time or dessert, these hand pies combine tropical and berry flavors with a hint of vanilla and lemon, baked to perfection with a beautiful sugary crust.
Ingredients
Scale
Fruit Filling
- 2 ripe mangoes (Ataulfo or Alphonso preferred), peeled and diced into 1/2-inch pieces
- 1 cup fresh strawberries, washed, hulled, and diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch (or tapioca starch)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Pie Crust and Topping
- 2 store-bought refrigerated pie crusts (such as Pillsbury)
- 1 egg (for egg wash)
- 1 teaspoon water or milk (for egg wash)
- Turbinado sugar, for sprinkling (optional)
Instructions
- Prepare Your Fruit Filling: Peel and dice the ripe mangoes into small, roughly 1/2-inch pieces. Wash, hull, and dice the strawberries similarly. In a medium bowl, gently combine the diced mangoes and strawberries. Add granulated sugar, cornstarch or tapioca starch, fresh lemon juice, and vanilla extract. Stir gently until the fruit is well-coated. Let the mixture sit at room temperature for 10-15 minutes to allow the flavors to meld and the filling to thicken.
- Prepare the Pie Dough: Remove refrigerated pie crusts from the refrigerator 10-15 minutes before use to soften slightly. Unroll one pie crust onto a lightly floured surface. Using a sharp knife or cookie cutter, cut the crust into desired shapes, aiming for 4-6 pieces per crust. Gather any scraps, re-roll gently, and cut additional shapes.
- Assemble Your Hand Pies: Lay the cut dough pieces 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 the edges. Moisten the border edges lightly with water by dipping your finger in a small bowl of water and running it along the dough edges. Fold the dough over the filling to enclose it, aligning edges carefully. Press the edges firmly together with the tines of a fork to seal and create a decorative crimp. Cut 2-3 small slits on the top of each hand pie to allow steam to escape during baking.
- Bake the Hand Pies: Preheat your oven to 400°F (200°C). In a small bowl, whisk the egg with a teaspoon of water or milk to make an egg wash. Brush the tops of the hand pies gently with the egg wash. If desired, sprinkle a pinch of turbinado sugar over each pie for added crunch and sweetness. Bake in the preheated oven for 18-25 minutes, until the crust is deeply golden and the filling bubbles through the vents.
- Cool and Enjoy: Remove the hand pies from the oven and transfer to a wire rack to cool completely for 30-60 minutes. Serve warm or at room temperature for a delicious, handheld fruit dessert.
Notes
- Using ripe Ataulfo or Alphonso mangoes enhances the sweetness and texture of the filling.
- Letting the fruit mixture sit allows the cornstarch to thicken the filling, preventing soggy crusts.
- If you prefer a different shape, cookie cutters can customize hand pies into fun designs.
- Turbinado sugar adds a delightful crunch and sparkle but can be omitted for a less sweet topping.
- For vegan variation, substitute the egg wash with plant-based milk and use a vegan pie crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mango strawberry hand pies, fruit hand pies, easy dessert, baked hand pies, mango dessert, strawberry dessert, pie crust desserts, summer treats
