Peach Hand Pies
Peach Hand Pies
These hand pies are the perfect way to celebrate this summer fruit. You can use with fresh or frozen peaches. If using frozen, I’d recommend thawing fully over a strainer as a lot of extra juice can make these difficult to assemble. For a extra crispy top, sprinkle a dash of sugar on the tops before baking.
Ingredients
For the crust:
- 2 1/2 cups all purpose flour
- 1 tsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter
- 1/2 cup ice cold water
For the filling:
- 6-8 peaches, sliced
- 1/4 tsp almond extract
- 1/3 cup flour
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 1 egg
Instructions
For the crust:
- Using a food processor or whisk, combine the flour, sugar and salt. Cut the butter into small cubes and add to the flour mixture, ensuring the butter is well coated in flour. With the food processor or a pastry cutter, cut in the butter until the mixture resembles wet sand and no large chunks of butter remain. Gradually add water, 1-2 tbsp at a time, until the mixture begins to come together to form a ball. Once the mixture comes together, place the ball on a lightly floured surface. Split the dough in half, shaping each into a 1-inch thick square. Wrap in plastic wrap for at least 2 hours.
For the filling:
- Preheat oven to 425 degrees. Combine the flour, sugar, cinnamon, nutmeg and salt in a large bowl. Add the almond extract to the peaches and toss. If using frozen peaches, make sure they are well strained. Add the peaches to your flour mixture and combine until peaches are well coated. Set aside.
Hand Pie Assembly:
- 1. Line a cookie sheet with parchment paper. Take your first dough square out of the fridge. Flour your rolling pin and surface, and roll out a rectangle until the dough is 1/8 inch thick. Using a knife, cut the rectangle down the middle of the short side. Then cut four strips out of the long side until you have eight rectangles of equal shape. Place the rectangles on the prepared baking sheet about 2-3 inches apart.
- 2. Take your second dough square out of the fridge and repeat the steps above. At this point you can choose to use the top rectangles as they are or cut them up in lattice strips or other designs of your choice. Going one by one, fill the middle of each rectangle on the cookie sheet with 1-2 heaping tablespoons of peach filling (Note: If your pie filling has acquired more juice since sitting, I would strain again as extra juice makes these difficult to assemble). 3. Place a rectangle from your second dough square on top and seal the edges with your finger or a fork (a fork typically works better). If you choose to use the rectangle top as is, make a few small cuts in the top of the dough to allow steam to escape.
- 4. Once your hand pies are assembled, whisk an egg and brush the tops of the hand pies with the egg mixture. For an crispy top, sprinkle a dusting of sugar on the tops of the hand pies. 5. Bake at 425 degrees for 10 minutes. Then reduce the temperature to 375 degrees and cook for an additional 20-30 minutes until the tops and bottoms of the hand pies are golden in color.
Notes
Pie Crust – Adapted from the Sister Pie cookbook
Pie Filling – Adapted from Mama Thornton’s Peach Pie Recipe
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