Peanut Butter Banana Hand Pies

I know, I know.  Your probably about to give up on Krissy’s Creations.  But, please, please don’t!  I know I’ve missed a couple days of normal blogging, but I promise I’m here to stay – I’m not going anywhere – this blog is not taking a back seat.  It’s just been a crazy last couple weeks.  Other than the normal pregnancy stuff {I’m already 30 weeks!}, it feels like my life has been consumed with something other than being pregnant – House hunting!  Yes, I have some very exciting news, my husband and I are finally starting to search for a house.  For the past 3 weeks or so, we have been actively looking for a home for our new, growing family.  And I have faith the right home is just around the corner!  We’ll have one very, very soon :).

Since pregnancy and house hunting have been totally consuming my life, I haven’t been in the kitchen baking as much as I normally would be.  But this week I’ll start back up again.

One creation I whipped up a few weeks ago are these Peanut Butter Banana Hand Pies.  They are my favorite, signature flaky pie crust, filled with creamy peanut butter and a slice of banana.  Plus to make them even more special, I’ve made them as cute, little, hand-held pies.  Peanut Butter and Banana is becoming a raging flavor combination, and these pies are a great way to highlight these flavors.

Enjoy! 

Peanut Butter Banana Hand Pies

For Printable Recipe, Click here!

Makes: About 1 dozen (12) 3-inch Half-Moon Hand Pies

Pie Crust

1 ½ cups All Purpose Flour, plus more for dusting the surface

9 tablespoons (1 sticks + 1 tablespoon) Unsalted Butter, Cold

½ teaspoon Salt

1 tablespoons Sugar

5 tablespoons Water, Very Cold, Plus more if needed

For the Filling

18 tablespoons Creamy Peanut Butter

2 Large Banana, Sliced into 24 total slices

For the Egg Wash

1 Egg

1 tablespoon Water

To make the crust, start by cutting the butter into ¼ inch squares.  Put all the butter in a small bowl and place in the freezer until needed.

In the bowl of a stand mixer, combine the flour, salt, and sugar; mix just to combine.  Add in the butter and beat until the butter pieces are the size of small peas and the mixture resembles coarse meal.  Some butter pieces may not break down.  If this happens, use your hands to squeeze the mixture together to break up the larger pieces.

With the mixer running on low speed, slowly add in the very cold water, 1 tablespoon at a time.  Stop adding water when the mixture comes together and is in wet clumps.  Be sure to not add too much water – you don’t want to dough to be extremely wet.  You might not use all 5 tablespoons, or you might need to use more. 

Pour out all the dough onto a lightly floured surface.  Form the dough into a disc.  Flour all sides of the dough, and wrap the disc in plastic wrap.  Chill for at least 1 hour.

Preheat the oven to 350 degrees F.

When the dough is done chilling, remove from the refrigerator, and place the disc onto a floured surface.  Dust the top of the dough with flour and, using a rolling pin, roll out the dough until it is about 1/8 inch thick.  While you are rolling out the dough, be sure to check the bottom of the dough to make sure it is not sticking.  If it starts to stick, add more flour to the surface.

Using a round cutter, anywhere from 2-3 inches (1 used a 3-inch cutter), cut out discs of dough and place on a clean surface.  After you have cut as many discs as possible, place 1½ tablespoons of peanut butter on one side of each disc.  Then place 2 banana slices on top.

In a small bowl, quickly whisk together the egg and water to create the egg wash.  Using a pastry brush, brush the edges of each disc with the egg wash.  Fold over the disc of dough to create a half-moon shape; press the edges together to seal the pie.  Repeat with the remaining pies.

Transfer the hand pies to a baking sheet lined with parchment paper or a silicone mat.  Place the baking sheet in the freezer to quickly chill the pies, about 5-10 minutes.  Remove the hand pies from the freezer and brush the tops of the each pie with the egg wash.

Place the pies in the oven and bake until they have puffed up and turn golden brown in color, about 20 minutes.  Remove the pies from the oven and transfer to a cooling rack to cool completely.  Serve as-is or re-heat in the microwave until warm.

These last about 7 days in a sealed container in the refrigerator.

Recipe from Krissy’s Creations.