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My Mother's Secret Hand Pie Recipe

Kenneth Avery is a Southern humorist with well over a thousand fans. The charm and wit in his writing span a nearly a decade.

No matter the flavor, it's all great.

No matter the flavor, it's all great.

WRITER'S NOTE: let me quickly-explain the workings of this piece. This is from my mother, one of the best cooks in the south, probably the nation. Truth is, I "stole" this recipe while hiding in our kitchen closet behind a curtain. I used short breaths. I worked so hard to not make a noise that I was quiter than a church mouse. The ingredients of this delightful offering may not match your recipe of this same pie, but the outcome was always delicious. Thanks, Kenneth.

The hand-pie is a blur to those who are curious about it's origin. But with good solid reading, I find that the hand-pie finds its place near the first of the 1800's in the early south and its roots have been discovered as far as the desert lands in Egypt. And if the hand-pie wants to stand and brag a bit, who can blame it.

I love hand-pies. Any hand-pie. They can come in most any flavor--apple, blueberry, peach, and my favorite, chocolate, which I am sharing. And again, I watched every move that my mom made and although I didn't have a pencil and paper to record her ingredients, I did manage to call it from my memory. But with that process comes the hunger that accompanies the text.

Ingredients For The Crust:

⦁ 3 cups of self-rising flour. Sift until the flour is a fine dust.

⦁ 1/2 cup of sweet milk.

⦁ 11/2 teaspoons of processed sugar.

⦁ 1/2 teaspoons of salt or salt substitute.

⦁ 2 cups or four Hershey bars or Hershey's cocoa--depending on the number of pies to be made.

⦁ 11/2 cups of water


Take the flour included with the ingredients and be patient. You will have to roll it out, as my mother would say, and it's true. You may feel or look as if the flour is okay, but you need to hold on for another five minutes.

While you are rolling the flour, sift a little more flour on the surface as you finish.
Add the Hershey's cocoa into a complete covering of the square rolled from the dough.

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Now add the processed sugar and 11/2 cups of water.
Cut the hand-pie into oval shapes so the pie will have one long edge. Now you can take your fork and use the tines to mash hard enough to make impressions into the edge of the dough of flour.

Wash each pie with egg fold and completely-cover the areas of the pie.
Bake for 20 minutes at 350 degrees. To make good hand-pies, this temperature is not exact, so use your own judgment.

If you use this recipe, thanks, and my mother also thanks you.

July 08, 2021____________________________________________________

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© 2021 Kenneth Avery


Gypsy Rose Lee from Daytona Beach, Florida on July 10, 2021:

Thanks for sharing, Sounds delicious,

Lady Dazy from UK on July 10, 2021:

Interesting recipe I cannot buy Hershey products, would other chocolate or cocoa do instead?

Louise Powles from Norfolk, England on July 09, 2021:

That sounds lovely, Kenneth. ;)

liataylor on July 09, 2021:

thanks for sharing this recipe

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