Description
Sweet summer peach hand pies deliver a delightful pocket of golden pastry filled with juicy, spiced fruit. Buttery, flaky crust and warm cinnamon notes make these small desserts perfect for sharing with friends during lazy afternoon gatherings.
Ingredients
Scale
Pie Crust:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/4 cup cold water
Filling:
- 4 ripe peaches
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1 tbsp cornstarch
Finishing Touches:
- 1 large egg
- 2 tbsp raw sugar
- 1/4 tsp vanilla extract
Instructions
- Craft the pie dough by combining flour and salt in a large mixing bowl, then integrate cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Gradually introduce cold water, gently kneading until the dough forms a cohesive ball, then wrap in plastic and refrigerate for 30 minutes to allow gluten to relax.
- Prepare the peach filling by washing and dicing peaches into small, uniform cubes, ensuring no large chunks remain.
- Combine peach pieces with granulated sugar, lemon juice, cinnamon, and cornstarch in a separate bowl, stirring until peaches are evenly coated and the mixture thickens slightly.
- Roll out chilled dough on a floured surface to approximately 1/8-inch thickness, using a circular 4-inch cutter to create uniform pie rounds.
- Place a small spoonful of peach filling in the center of each dough circle, leaving a clear border around the edges for sealing.
- Fold dough over to create half-moon shapes, pressing edges firmly with a fork to create a tight seal and prevent filling leakage.
- Whisk egg with vanilla extract and brush each hand pie’s surface, then sprinkle raw sugar for a crisp, caramelized finish.
- Arrange hand pies on a parchment-lined baking sheet, creating space between each pie to ensure even browning.
- Bake in a preheated 375°F oven for 20-25 minutes, rotating the sheet halfway through until pies turn golden brown and filling bubbles slightly.
- Remove from oven and let cool on a wire rack for 10 minutes, allowing the filling to set and prevent burning.
Notes
- Butter Temperature Matters: Use extremely cold butter and work quickly to maintain small, visible butter pieces for a flaky, tender crust that practically melts in your mouth.
- Moisture Control: Pat peaches dry before mixing to prevent excess liquid, which could make the hand pies soggy and compromise the perfect crisp texture.
- Gluten-Free Adaptation: Swap wheat flour with a 1:1 gluten-free blend and add a touch of xanthan gum to ensure the dough holds together without crumbling.
- Vegan Friendly Alternative: Replace butter with cold coconut oil and use a plant-based egg wash substitute like almond milk mixed with maple syrup for a golden, glossy finish.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg