Sugar Plum Hand Pies

These Sugar Plum Hand Pies have everything you want from a good fruit dessert: buttery, flaky pastry, a soft filling made with juicy plums, and just enough spice to bring out the fruit’s natural sweetness. They’re small enough to enjoy without a plate, although I wouldn’t turn down a spoonful of honeyed ricotta on the side.

Plums don’t always get the attention they deserve in baking. Apples and peaches tend to take center stage, but plums have a lovely balance of sweetness and tartness that becomes even better in the oven. As they cook, their juices turn into a thick, ruby-colored filling that tastes wonderful against crisp pastry.

This recipe uses ready-made pie dough to keep the preparation manageable. The filling is cooked before the pies are assembled, which helps prevent soggy bottoms and makes the pastries easier to seal. Whether you’re baking for a weekend gathering, a holiday dessert table, or simply because you have ripe plums sitting in the fruit bowl, these little pies are worth making.

Sugar Plum Hand Pies Recipe Overview

Ingredients for Sugar Plum Hand Pies

You don’t need an elaborate shopping list for these pastries. Fresh plums, a few pantry ingredients, and refrigerated pie crust are enough to make a dessert that tastes like it took much more effort.

For the Plum Filling

• 1 1/2 pounds fresh plums, pitted and diced
• 1/3 cup granulated sugar, adjusted according to the sweetness of the plums
• 1 tablespoon light brown sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons cornstarch
• 1 tablespoon cold water
• 1 small pinch of salt

For the Pastry

• 2 refrigerated pie crusts, approximately 9 inches each
• 1 large egg
• 1 tablespoon milk
• 1 tablespoon coarse sugar for sprinkling
• 1 tablespoon all-purpose flour for dusting the work surface

For the Optional Honeyed Ricotta

• 3/4 cup whole-milk ricotta cheese
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1 teaspoon fresh lemon zest
• 1 tablespoon milk or cream, if needed for consistency

Also Read: Brown Sugar Bread

How to Make Sugar Plum Hand Pies

The process is straightforward: cook the fruit filling, let it cool, cut and fill the pastry, and bake until golden. The most important thing is to keep the filling thick and the pastry cold. Those two details make a noticeable difference in the finished pies.

Step 1: Prepare the Fresh Plums

Wash the plums thoroughly and pat them dry. Cut each plum in half, remove the pit, and dice the flesh into small pieces, roughly 1/2 inch in size. You can leave the skins on. They soften during cooking and give the filling a beautiful reddish-purple color.

Choose plums that are ripe but still hold their shape when sliced. Very soft plums can release a lot of liquid, making the filling harder to control.

Step 2: Cook the Plum Filling

Place the diced plums in a medium saucepan along with the granulated sugar, brown sugar, lemon juice, lemon zest, cinnamon, cardamom, and salt. Stir everything together and cook over medium heat for about 8 to 10 minutes, stirring occasionally.

As the plums heat up, they will release their juices and begin to soften. Some pieces may break down completely, while others will remain intact. This combination creates a filling with a pleasant homemade texture.

In a small bowl, mix the cornstarch with the cold water until smooth. Pour the mixture into the saucepan and stir continuously for another 1 to 2 minutes, until the fruit juices become glossy and thick. Remove the pan from the heat and stir in the vanilla extract.

Step 3: Cool the Filling Completely

Transfer the cooked plum mixture to a shallow bowl and allow it to cool. You can refrigerate it for 15 to 20 minutes to speed things up.

Do not spoon hot filling onto the pastry. Warm fruit filling can soften the butter in the dough, making it sticky and more likely to tear. The filling should be cool and thick enough to sit on a spoon without running off immediately.

Step 4: Prepare the Pie Dough

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Lightly dust your work surface with flour and unroll the refrigerated pie crusts. Using a rolling pin, gently roll the dough to an even thickness of approximately 1/8 inch. Cut sixteen circles measuring about 3 1/2 to 4 inches across, rerolling the scraps as necessary.

If you prefer rectangular hand pies, cut the dough into sixteen similarly sized rectangles instead. The shape won’t change the flavor, so use whichever method is easier for you.

Step 5: Fill the Hand Pies

Arrange eight pastry circles on the prepared baking sheet. Spoon approximately 1 1/2 tablespoons of cooled plum filling into the center of each circle, leaving a clear border around the edges.

Beat the egg with the milk in a small bowl. Brush a little of this mixture around the pastry borders. Place the remaining pastry circles over the filling and gently press the edges together.

Use the tines of a fork to crimp the edges firmly. This creates a decorative border while helping to keep the filling inside during baking. Cut two small slits in the top of each pie to allow steam to escape.

Step 6: Chill and Finish the Pastries

Place the assembled hand pies in the refrigerator for approximately 10 minutes. Chilling helps the dough firm up before baking and reduces the chance of the pastries losing their shape.

Remove the pies from the refrigerator and brush the tops lightly with the remaining egg wash. Sprinkle each pie with a little coarse sugar. The sugar adds a delicate crunch and gives the finished pastry a bakery-style appearance.

Step 7: Bake Until Golden Brown

Place the baking sheet on the middle rack of the preheated oven. Bake for 22 to 25 minutes, or until the pastry is deeply golden and the filling is bubbling slightly through the steam vents.

Check the pies after about 18 minutes. If one side of your oven runs hotter than the other, rotate the baking sheet for more even browning.

Remove the pies from the oven and allow them to rest on the baking sheet for 5 minutes. Transfer them to a wire rack and let them cool for another 10 to 15 minutes before serving. The filling will be extremely hot straight from the oven, so give it time to settle.

Step 8: Make the Honeyed Ricotta

While the pies cool, combine the ricotta, honey, vanilla extract, and lemon zest in a food processor or mixing bowl. Blend or whisk until smooth and creamy. If the mixture seems too thick, add a small splash of milk or cream.

Taste and adjust the honey if necessary. The topping should be gently sweet rather than sugary, since the plum filling already provides plenty of sweetness.

Serve a spoonful of honeyed ricotta alongside each hand pie, or add it on top just before eating. The cool, creamy ricotta contrasts beautifully with the warm fruit and flaky crust.

Also Read: Maple Brown Sugar Muffins

What You Can Do Better

Hand pies are forgiving, but a few thoughtful adjustments can make the difference between a decent pastry and one you’ll want to bake again.

Choose Plums with a Little Tartness

Very sweet plums can make the filling taste one-dimensional. A mixture of sweet and slightly tart plums creates a more interesting flavor. Red and black plums both work well, and combining varieties is perfectly fine.

Don’t Skip Thickening the Filling

Plums contain plenty of moisture. Without enough thickening, their juices can seep through the pastry and leave the bottoms soft. Cook the filling until it resembles a thick fruit compote rather than a runny sauce. Remember that it will thicken further as it cools.

Keep the Pastry Cold

Cold pastry is easier to handle and produces a better flaky texture. If the dough becomes soft or sticky while you’re assembling the pies, put it back in the refrigerator for a few minutes. This is especially helpful when baking in a warm kitchen.

Avoid Overfilling

It is tempting to add an extra spoonful of plum filling, but too much filling can cause the seams to burst open. Leave enough space around the edges for a secure seal. If you have leftover filling, save it for toast, oatmeal, or yogurt.

Use Lemon to Balance the Sweetness

A small amount of lemon juice brightens the cooked plums without making the filling noticeably sour. Taste the fruit mixture before thickening it and adjust the sugar or lemon juice if needed.

Let the Pies Cool Before Serving

Freshly baked fruit filling can be much hotter than the surrounding pastry. Allowing the pies to cool also gives the filling time to set, so it stays inside when you take a bite.

Easy Variations to Try

Plum and Apple Hand Pies

Replace about one-third of the plums with finely diced apples. The apples provide a firmer texture and a mild sweetness that works particularly well with cinnamon. Cook the mixture until the apple pieces are tender before thickening the filling.

Plum and Almond Hand Pies

Add 1/4 teaspoon almond extract to the cooled plum filling and sprinkle a few sliced almonds over the egg-washed pastry before baking. Almond and plum are a particularly good combination, especially when served with coffee.

Ginger-Spiced Plum Pies

Add 1/4 teaspoon ground ginger to the filling for a warmer, slightly sharper flavor. This version is especially good during the cooler months when you want a dessert with a little extra spice.

Simple Vanilla Glaze

If you don’t want to make the ricotta topping, whisk together 1/2 cup powdered sugar, 1 to 2 teaspoons milk, and a few drops of vanilla extract. Drizzle the glaze over completely cooled pies. This makes them sweeter and gives them a finish similar to bakery pastries.

Also Read: Brown Sugar Chicken

What to Serve with Sugar Plum Hand Pies

These pies are delicious on their own, particularly when they’re still slightly warm. For a more substantial dessert, serve them with a scoop of vanilla ice cream or a spoonful of lightly whipped cream. The contrast between cold cream and warm plum filling is hard to beat.

For afternoon tea, a simple cup of black tea or coffee is all you need. If you’re serving the pies at a gathering, arrange them on a platter and offer the honeyed ricotta separately so guests can add as much or as little as they like.

How to Store Sugar Plum Hand Pies

At Room Temperature

Plain hand pies without the ricotta topping can be kept in an airtight container at room temperature for up to 1 day in a cool kitchen. For longer storage, refrigeration is the safer choice, especially in warm or humid weather.

In the Refrigerator

Store the baked pies in an airtight container in the refrigerator for up to 4 days. Keep the honeyed ricotta in a separate covered container and use it within 3 days. Add the topping only when serving.

In the Freezer

To freeze unbaked hand pies, arrange them on a parchment-lined tray and freeze until firm. Transfer them to a freezer-safe container or bag and store for up to 2 months for best quality.

When ready to bake, place the frozen pies on a lined baking sheet, brush with egg wash, and bake at 400°F (200°C). Add approximately 5 to 10 minutes to the baking time, checking that the pastry is golden and the filling is bubbling.

How to Reheat

Reheat refrigerated hand pies in a 350°F (175°C) oven for 8 to 10 minutes, or until warmed through. An air fryer at 325°F (160°C) for approximately 3 to 5 minutes can also restore some crispness. Avoid overheating, which can dry out the pastry.

Nutritional Information

The following nutritional values are approximate estimates for one hand pie, assuming the recipe makes eight servings and each serving includes one-eighth of the honeyed ricotta topping. Actual values will vary depending on the brand of pie crust, the size and sweetness of the plums, and the exact amount of filling used.

Note: These values are illustrative estimates, not laboratory-tested nutrition data. For precise information, calculate the recipe using the nutrition labels of your specific ingredients.

Also Read: Cut Sugar Cookie Recipe

Frequently Asked Questions

Can I Use Frozen Plums Instead of Fresh Plums?

Yes. Frozen plums work well, although they may release more liquid during cooking. You can cook them directly from frozen, allowing extra time for the moisture to evaporate. Make sure the filling is properly thickened and completely cooled before assembling the pies.

Do I Need to Peel the Plums?

No. Plum skins become tender during cooking and add both color and flavor to the filling. Leaving them on also saves preparation time. If you prefer an especially smooth filling, you can peel the fruit, but it isn’t necessary.

Can I Make These Hand Pies Ahead of Time?

Absolutely. The plum filling can be prepared up to 2 days in advance and stored in the refrigerator. You can also assemble the unbaked pies a day ahead, cover them carefully, and refrigerate until you’re ready to bake.

Why Are My Hand Pies Leaking?

Leaking usually happens when the pies are overfilled, the filling is too thin, or the pastry edges haven’t been sealed properly. Use cooled, thick filling and leave a generous border around the edges. Press the seams firmly with a fork and cut small steam vents in the top.

Can I Use Puff Pastry Instead of Pie Crust?

Yes. Puff pastry creates a lighter, more layered texture and works nicely with plum filling. Keep it cold while assembling, follow the package baking guidance, and bake until the pastry is fully puffed and golden. The finished pies will have a different texture but will still taste delicious.

What Are the Best Plums for Baking?

Black plums, red plums, and Italian prune plums are all suitable. Look for fruit that is fragrant, slightly yielding when gently pressed, and free from bruises. Very firm plums may need additional cooking time, while overripe plums can produce a softer filling.

Can I Make the Recipe Without Ricotta?

Of course. The hand pies are complete desserts without any topping. You can serve them plain, dust them with powdered sugar, or add a little vanilla ice cream. The ricotta is simply an optional finishing touch.