Description
These Pineapple Lime Coconut Hand Pies are flaky, golden pastries filled with a tangy pineapple lime filling and topped with a sweet coconut glaze. Perfectly portable and bursting with tropical flavors, these hand pies make a delightful dessert or snack that combines the richness of coconut with the freshness of fresh pineapple and lime zest.
Ingredients
Scale
Pie Dough
- 2 disks Coconut Pie Dough
Pineapple Lime Filling
- 1 medium – large pineapple (about 3 cups chopped)
- 1/2 cup granulated sugar
- 1 medium lime (zested & juiced)
- 1 tablespoon tapioca flour
Egg Wash
- 1 large egg
- 1 teaspoon water
Glaze and Topping
- 1 1/4 cups powdered sugar (sifted)
- 2–3 tablespoons pineapple juice (reserved from filling)
- 1/4 cup finely shredded coconut
Instructions
- Prepare Dough: If your Coconut Pie Dough is frozen, defrost it overnight in the refrigerator or thaw at room temperature for 1-2 hours. If chilled, allow it to sit at room temperature for 15-20 minutes before rolling out.
- Prepare Pineapple: Cut off the top and remove the skin from the pineapple. Slice lengthwise to quarters, remove the core, and chop into small 1/4″ – 1/2″ pieces. Place chopped pineapple in a cheesecloth or thin towel and wring out juice into a bowl. Transfer juiced pineapple to a separate bowl.
- Mix Filling: Add sugar, lime zest, and lime juice to the pineapple chunks. Toss and let sit 15 minutes to release juices. Strain juices into the reserved pineapple juice bowl and combine. Add tapioca flour to pineapple chunks and toss well. Set aside.
- Roll and Cut Dough: On a lightly floured surface, roll out the first dough disk to 1/8″-1/4″ thickness. Stamp out 5-6″ rounds using a cutter or knife. Gather scraps, chill if sticky, and roll again. Chill dough rounds on a lined baking sheet if needed to keep cool.
- Assemble Hand Pies: Spoon about 2 tablespoons of pineapple filling on one half of each round, strain excess juice if necessary. Lightly brush edges with cold water. Fold dough over to form half-moons, pressing edges to seal, then crimp edges with a fork for decoration.
- Freeze Hand Pies: Place hand pies on lined baking sheets and freeze for 30-60 minutes until firm. Repeat with remaining dough and filling.
- Preheat Oven: Heat oven to 375° F (190° C).
- Prepare Egg Wash: Whisk together egg and water in a small bowl.
- Apply Egg Wash and Vent Pies: Brush frozen hand pies with egg wash and cut three small slits on top for steam vents.
- Bake: Bake the hand pies for 22-25 minutes until golden brown, rotating pans halfway through baking.
- Cool: Remove pies from oven and let cool a few minutes on the pan before transferring to a wire rack.
- Make Glaze: Sift powdered sugar into a bowl. Whisk in reserved pineapple juice, one tablespoon at a time, until glaze is smooth and flowing like molasses.
- Glaze and Garnish: Spoon about 1 tablespoon of glaze over each hand pie, smoothing glaze to edges. Sprinkle with shredded coconut and allow glaze to set before serving.
Notes
- Keep dough chilled as you work to prevent it from becoming sticky and difficult to roll.
- If the pineapple filling is very juicy, strain the excess juice well to prevent soggy pies.
- Freezing the assembled pies before baking helps them maintain their shape and prevents leaking during baking.
- You can prepare the dough and filling a day ahead and assemble just before baking.
- Store baked hand pies in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
