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Banana-Cashew Hand Pies

Banana-Cashew Hand Pies

By Courtney HillNovember 16, 2022

  • Makes
    Makes 8 hand pies
  • Cook Time
    40 minutes
  • Active time plus cooling
    plus cooling

For these fun, easy-to-make fruit-filled hand pies, we use store-bought refrigerated pie crusts (the type sold rolled or flat, not those fitted into a disposable pie plate); they’re typically sold two to a box. The baking temperature varies by brand, so check the packaging and set your oven to the temperature indicated in the directions. The hand pies are great warm or at room temperature.

Ingredients
  • 1

    large egg

  • 3

    tablespoons coconut milk OR half-and-half, divided

  • 1

    cup roughly mashed ripe banana (from 1 large or 2 medium bananas)

  • 2

    tablespoons packed light OR dark brown sugar

  • 1

    teaspoon vanilla extract OR 1 tablespoon dark rum

  • ½

    teaspoon ground cinnamon

  • Pinch of table salt

  • 1

    Box of two 9-inch refrigerated pie crusts (see headnote)

  • 3

    tablespoons finely chopped cashews OR peanuts (see headnote)

Step 1

Heat the oven to the temperature indicated on the pie crust packaging, with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment.

Step 2

In a small bowl, whisk together the egg and 1 tablespoon coconut milk; set aside. In a medium bowl, stir together the remaining 2 tablespoons coconut milk, the banana, sugar, vanilla, cinnamon and the salt.

Step 3

Lay 1 pie crust on the counter; keep the second in the packaging to prevent it from drying. Using a metal bench scraper or pizza wheel, cut the crust into quadrants, forming 4 triangles. Brush each piece with egg mixture. Spoon 1½ tablespoons of the banana mixture onto the center of each triangle, then enclose the filling by folding the triangle in half along its center line; align the corners. Using the tines of a fork, seal and crimp the two non-folded edges. Place the pies on the prepared baking sheet.

Step 4

Repeat the process with the remaining pie crust and the remaining filling; place the pies on the baking sheet with the first batch, spacing them evenly apart.

Step 5

Brush the tops of the pies with egg mixture. Using the fork, poke 3 sets of holes, 1 inch apart, in the top crust of each. Sprinkle with the nuts, evenly dividing them. Bake until the pies are golden brown, 15 to 18 minutes, rotating the baking sheet about halfway through.

Step 6

Cool on the baking sheet on a wire rack for about 5 minutes, then transfer the pies directly to the rack. Serve warm or at room temperature.

Step 7

Pineapple and Cream Cheese Hand Pies:

Heat the oven to the temperature indicated on the packaging of two 9-inch refrigerated pie crusts, with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a small bowl, whisk together 1 large egg and 1 tablespoon water. In a medium bowl, mix together ¾ cup (6 ounces) cream cheese (room temperature), ½ cup white sugar, 2 teaspoons grated lime zest, 1 teaspoon vanilla extract, ¼ teaspoon cayenne pepper and a pinch of table salt until homogeneous; add water 1 teaspoon at a time as needed so the mixture is smooth. Stir in 1 cup drained canned juice-packed pineapple tidbits OR finely chopped fresh or thawed frozen pineapple. Follow the recipe to form the hand pies, using cream cheese–pineapple mixture as the filling and the beaten egg in place of the egg–coconut milk mixture. Poke holes in each pie as directed. Sprinkle with additional grated lime zest, additional cayenne and turbinado sugar (optional). Bake and cool as directed.

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