Peach hand pies are a perfectly portioned homegrown snack that goes anywhere. Though they require a few more steps than regular pie they are worth the extra effort. This is a simple to follow recipe yielding delicious results. If peaches aren’t your thing sub them out for any berry or stone fruit.
Adapted from: Pate Brisee
2 ½ cups of flour
1 tsp kosher salt
3 tsp sugar
1 cup butter (chilled and cut into small pieces)
½ cup ice water
In a food processor pulse flour, salt and sugar until combined. Add butter and pulse several times until dough forms pea size pieces. Add half the water and pulse until combined. Slowly add rest of the water while pulsing. Do not over mix, stop when dough just begins to come together. If dough is very dry add a tablespoon of water at a time until proper consistency.
Dump dough out onto floured surface and work in any loose bits. Again be careful not to over work. Split dough into two rounds, wrap in parchment or plastic wrap and refrigerate for 30 mins.
Adapted from: Smitten Kitchen
4 cups of peeled, pitted and coarsely chopped peaches (about 2 pounds whole)
1 teaspoon lemon juice
1/3 cup of flour
1/3 cup of sugar
Pinch of salt
½ teaspoon vanilla
Place all ingredients in a large bowl and mix well.
Time to assemble!
Take one disk of dough from the refrigerator and roll out on a floured surface until about 1/8”. Cut 4-4 ½” rounds from the dough using large biscuit cutter (I used a round Tupperware container). Place rounds on a parchment lined baking sheet. If dough begins to be too soft to work with place back in refrigerator for a few minutes. Once you have finished cutting the first disk, repeat with second. Once my backing sheet was full I added another layer of parchment and then kept adding dough rounds, repeated as necessary. Place finished rounds on baking sheet in refrigerator for 30 minutes.
Remove one layer of dough rounds from the refrigerator at a time to keep dough from getting soft. Working with one 4 inch round at a time brush edges with water and spoon 1 ½ tablespoons of filling onto one half of round. Fold the dough over onto itself gently pressing edges together. Use the back of a fork to seal the edges. Repeat with all dough rounds and place finished hand pies on parchment lined baking sheet in refrigerator while preheating oven to 375 degrees.
Once oven is preheated remove pies from the refrigerator. Brush with egg wash, dust with raw sugar and cut small slit in top of each pie. Bake for 20 minutes or until golden brown. Cool and serve. Great with homemade vanilla or peach ice cream!
Tips & Substitutions: You can you any peach variety you prefer. I used homegrown peaches which are not freestone so require a bit more work. Also, don’t waste your perfect peaches, #2′s with blemishes are just fine.
To easily peel your peaches cut X in the bottom and drop into boiling water for 30 seconds. Remove from water and let cool until able to handle. Skins will slide right off.
Don’t have raw sugar? Any sugar will do in a pinch or you can use a powder sugar glaze once pies are cool.