May Day Hand Pies


Our version of this classic Kentucky pie is miniaturized and utilizes the convenience of refrigerated pie dough while still packing a flavor punch with bourbon and dark chocolate.

May Day Hand Pies
Makes 14
  • ½ cup firmly packed light brown sugar
  • ¼ cup bourbon
  • 1 egg yolk
  • 2 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 cup chopped walnuts
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 large egg, lightly beaten
  • 2 (2.6-ounce) bars dark chocolate, chopped
  • 2 tablespoons heavy cream
  • Garnish: finely chopped walnuts, chocolate sprinkles
  1. In a small Dutch oven, whisk together brown sugar, bourbon, egg yolk, cornstarch, and salt. Bring to a simmer over medium heat, whisking frequently. Stir in butter and walnuts; cook, stirring constantly, until thickened, about 3 minutes. Transfer to a heatproof bowl, and let cool for 1 hour. Cover and refrigerate until mixture holds its shape when scooped, about 2 hours or up to 24 hours.
  2. Line a baking sheet with parchment paper.
  3. Unroll each piecrust on a lightly floured surface. Cut 7 (3¾-inch) circles from each piecrust. Brush with beaten egg. Scoop about 1 tablespoon filling into center of each circle. Fold dough over filling, forming a semicircle; crimp edges with a fork dipped in flour. Brush with beaten egg. Prick top of each pie with a fork. Place on prepared pan, and freeze for at least 1 hour or up to overnight.
  4. Preheat oven to 375°. Transfer frozen pies to a cast-iron baking pan or large griddle.
  5. Bake until crust is golden brown, about 23 minutes. Remove from pan, and let cool completely on a wire rack.
  6. In a small microwave-safe bowl, microwave chocolate and cream on high in 30-second intervals, stirring between each until chocolate is melted, about 2 minutes. Spoon chocolate onto cooled pies. Garnish with walnuts and sprinkles, if desired. Let chocolate set before serving.