Print

Peach Hand Pies

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Total Time: 1 hour
  • Yield: 12 hand pies or 8 mini pies 1x

Ingredients

Units Scale

For the pastry:

  • 1 1/2 cups all-purpose flour (or "00" in Europe)
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 egg
  • 1 1/2 tablespoons milk
  • 1 additional egg, beaten, for brushing pastry

For the Peach filling:

  • 4 large ripe peaches, peeled and diced, about 3 cups (white peaches are my preference)
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • pinch of salt
  • 1/4 teaspoon vanilla
  • pinch of ground cinnamon

Instructions

  1. In a medium bowl, gently combine the diced peaches, flour, sugar, salt, vanilla,and cinnamon. If mixture seems very runny, add up to another tablespoon of flour. Set aside.
  2. In a large bowl, whisk together the flour, sugar, and salt. Cut in the butter with a pastry blender, food processor, fork, or your fingers until the butter is incorporated and is the size of small peas.
  3. In a small bowl, whisk together the whole egg and the milk. Stir the milk mixture into the flour mixture with a wooden spoon, then bring the dough together and knead a few times by hand.
  4. Divide dough in half. Wrap one half in plastic wrap and set aside while you roll out the other half.
  5. On a well-floured surface, roll out the dough into a large rectangle. Try to roll it quite thin, but not so thin that it will fall apart when forming the hand pies.
  6. Cut twelve rounds of dough (about 4-inches in diameter) and arrange them on a parchment or Silpat-lined baking sheet.
  7. Brush the rounds of dough with the beaten egg. (This will be the inside of the pop tart. The egg wash helps the filling not to get the bottom crust soggy, and also helps to seal the top and bottom pieces of pastry together.) Do not discard the rest of the egg wash yet.
  8. Spread about 1-2 tablespoons of the prepared peach filling in the center of each egg-brushed round of dough, leaving about 1/2-inch border.
  10. Roll out remaining dough and cut 12 more 4-inch diameter rounds. Gently lay a dough round on top of each of the filled rounds, pressing around the edges with your fingers to seal in the filling.
  11. Crimp the edges of each pastry with a fork.
  12. Brush the tops of each pastry with the rest of the beaten egg.
  13. Using a toothpick or a paring knife, poke a few holes in the top of each pie to allow steam to escape during baking.
  15. Refrigerate assembled hand pies for 30 minutes (or place in freezer for 10-15 minutes if you're in a rush).
  16. While the hand pies are chilling, preheat oven to 350 degrees F (180 degrees C).
  17. Bake 20-25 minutes until golden. Allow to cool on baking sheet for 10 minutes before removing to a rack to cool.
  18. Serve warm or at room temperature.

Notes

Variation: You could also make mini lattice-top pies. Simply line 8 mini pie tins with dough, fill with 3 tablespoons of peach filling, and top with thin strips of dough layered in a basket-weave pattern. Chill and bake as directed above, adding about 5 extra minutes to baking time.

Find it online: https://kitchenjoyblog.com/peach-hand-pies/