Peach Hand Pies
There really isn’t anything that says Summer like these pretty little Peach Hand Pies. It’s one of the many ways to enjoy ripe and juicy summer peaches. Slice them and dice them, encase them in flaky pie dough, and bake them until golden brown. Take them on-the-go with you as a snack, or enjoy them a la mode with a scoop of ice cream.
Prep Time30 mins
Cook Time19 mins
Total Time49 mins
Servings: 9 hand pies
- 1 1/2 cup all-purpose flour 198 g
- 2 rounded tablespoon granulated sugar 35 g
- 1/4 rounded teaspoon kosher salt 3 g
- 5 oz unsalted butter - cold 141 g
- 3 tablespoon cold water 44 g
- Extra flour for rolling
Peach Pie Filling
- 2 ripe peaches about 14 ⅞ oz peeled and diced, 420 g
- 1 tablespoon lemon juice 15 g
- ¼ cup light brown sugar 49 g
- 1 tablespoon tapioca flour 8 g
- A pinch of kosher salt
- 1/2 teaspoon cinnamon 2 g
- A pinch of cardamom
Peach pie filling
Peel and dice the peaches into bite-size pieces. Add to a medium saucepan along with lemon juice.
Add sugar, salt, cornstarch, and spices to a small bowl and mix to combine. Sprinkle the mixture over the peaches.
Bring it to a simmer over medium-high heat. Reduce heat to medium and cook until thickens, about 4 minutes, stirring frequently. Set the filling aside to cool.
Add flour, sugar, and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay but no smaller than a pea.
Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
Take the pie dough out of the refrigerator and roll out to between 1/8” to 1/4” thick. Use extra flour to keep the dough from sticking to the counter and roller. Cut into circles using a 4.5” cookie cutter.
Re-roll the scraps and continue to cut into circles. One batch of pie crust should yield 9 circles. Place the circles on a parchment-lined baking sheet and refrigerate until ready to use.
Optional: If you want to make a few decoration elements, cut out 7 - 8 circles instead and save the rest of the dough scraps. Stamp out small flower shapes or cut into strips to make braids.
Assemble hand pies
Beat an egg with one tablespoon of milk (can substitute cream, or water) to make the egg wash.
Take out one of the dough circles from earlier, work with one piece of dough at a time while the remaining rest in the refrigerator.
Use a small rolling pin to roll the top half of the dough circle to enlarge it just a bit. This will help it fold over the peach pie filling.
Brush egg wash around the bottom edge of the circle, add a heaping tablespoon of the peach pie filling on top. Fold the top half over to cover the filling. Press the edges together and seal with a fork. Repeat for the remaining circles.
Optional: To decorate the pies, brush the back of the decoration with egg wash and attach it to the top of the pie. Trim the braided pieces to fit the half-circle. Add cut out shapes to cover the ends of the braids.
Preheat oven to 425°F, let the pies rest in the freezer (or refrigerator, if there is not enough space in the freezer) while the oven is preheating.
Just before baking, brush egg wash generously over the entire surface of the pies, including the decorations. DO NOT egg wash undecorated edges and corners. They will burn. Create steam vents on the top by poking holes with the tip of a paring knife. Sprinkle with turbinado sugar.
Bake 18 - 19 minutes uncovered until golden brown
Remove from oven and allow to cool to the touch on a wire rack.
- The decorations are optional. However, they are fantastic to hide imperfections like unattractive fork tines marks or tears on the surface of the pie crust.
- You can substitute the peach pie filling with chunky peach compote, peach butter or peach jam if desired.
- You can substitute 2 tablespoons of cornstarch or all-purpose flour for tapioca flour as the pie filling thickener.
- Baked peach hand pies will last 2 days at room temperature and up to a week in the refrigerator.
- You can freeze unbaked hand pies, without the egg wash and turbinado sugar. When needed, bake them from frozen (do not thaw!) per the directions, but increase the baking time 5 - 6 minutes.
- When baking frozen hand pies, sprinkle turbinado on top of the pie as soon as you brush the egg wash on top so they stick before the egg wash freezes on the surface.
- When poking steam vents on frozen pies, you’ll need to use a little force and make sure the tip of the knife goes all the way through the frozen crust.
- The best way to reheat peach hand pies is to toast them in the oven at 375°F for 5 - 10 minutes.
Serving: 111g | Calories: 270kcal