Description
These Pineapple Lime Coconut Hand Pies are delightful handheld treats featuring a flaky pastry filled with a sweet, tangy, and tropical pineapple lime coconut mixture. Perfect for dessert or a snack, these pies boast a golden, crisp crust with a luscious, juicy filling that combines fresh pineapple, zesty lime, and shredded coconut for a tropical flavor burst in every bite.
Ingredients
Scale
Filling
- 1 cup fresh pineapple, finely diced
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/4 cup shredded coconut
- 2 tablespoons sugar
- 1 tablespoon cornstarch or flour
Crust
- Pie dough or puff pastry sheets (enough to cut shapes, approx. 1 package)
For Assembly
- 1 egg, beaten (for egg wash)
- Water or additional egg wash (for sealing edges)
Instructions
- Prepare the Filling: Finely dice fresh pineapple and combine it with lime juice, lime zest, shredded coconut, sugar, and cornstarch or flour in a bowl. Mix well to create a thick, flavorful filling that will stay together during baking without leaking.
- Roll Out the Dough: On a lightly floured surface, roll out your pie dough or puff pastry sheets to about 1/8 inch thickness. This thickness ensures a delicate and flaky crust that will hold the filling while baking evenly.
- Cut and Fill: Use a round or square cookie cutter to cut shapes from the rolled dough. Place a generous spoonful of the pineapple lime coconut filling onto one half of each dough shape, leaving space around the edges for sealing.
- Seal the Edges: Brush the edges of the dough with a little water or some egg wash. Fold the dough over the filling to form a pocket, then press the edges firmly with a fork to seal and create a decorative edge that prevents the filling from escaping.
- Brush and Bake: Brush the top of each hand pie with beaten egg to give it a glossy, golden finish. Place the pies on a baking sheet and bake at 375°F (190°C) for 20 to 25 minutes or until the crust is golden brown and crisp.
Notes
- Make sure to dice pineapple finely to ensure the filling binds well and bakes evenly.
- Using cornstarch or flour in the filling helps thicken any juices released during baking.
- You can substitute pie dough with puff pastry for a flakier texture.
- Brush edges with egg wash or water to ensure a secure seal to avoid leakage.
- Allow pies to cool slightly before serving to let the filling set.
