Description
Peach Hand Pies dance with summer sweetness, wrapping juicy fruit in flaky pastry that crumbles perfectly when your fork breaks through. Grab fresh peaches, roll out buttery dough, and bake these portable treasures for an afternoon treat that sparks pure joy.
Ingredients
Scale
Main Ingredients:
- 4 cups fresh peaches
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
Supporting Ingredients:
- 0.5 cup granulated sugar
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Finishing Ingredients:
- 6–8 tablespoons ice water
- 1 egg
- 1 tablespoon water
- Powdered sugar
Instructions
- Combine 2 ½ cups flour, ½ teaspoon salt, and 1 tablespoon sugar in a mixing bowl. Blend the dry ingredients thoroughly.
- Cut 1 cup cold cubed butter into the flour mixture until it resembles coarse crumbs. Use a pastry cutter or your fingertips to break down the butter.
- Drizzle 6-8 tablespoons ice water over the mixture, stirring until the dough just comes together. Avoid overworking the dough.
- Divide the dough into two discs, wrap each in plastic, and refrigerate for exactly 30 minutes to firm up.
- Peel and slice 4 cups of fresh peaches into small pieces. Toss with ½ cup sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, and ½ teaspoon cinnamon.
- Let the peach mixture sit for 10 minutes to release juices and allow flavors to meld.
- Preheat your oven to 400°F with a rack in the center position.
- Roll out the chilled dough on a generously floured surface to ⅛-inch thickness.
- Cut the dough into 4-5 inch circular shapes using a round cutter or glass.
- Place 1 tablespoon of peach filling in the center of each dough circle.
- Fold the dough over to create a half-moon shape, pressing edges firmly with a fork to seal completely.
- Transfer hand pies to a parchment-lined baking sheet, spacing them 1 inch apart.
- Whisk 1 egg with 1 tablespoon water to create an egg wash. Brush the surface of each hand pie generously.
- Bake at 400°F for 25-30 minutes until the crust turns deep golden brown and filling bubbles slightly.
- Remove from the oven and let cool on the baking sheet for 15 minutes. Dust with powdered sugar before serving.
Notes
- Check the butter’s temperature to ensure it’s cold and firm for the perfect flaky crust.
- Mix the filling gently to avoid breaking down the peach pieces and creating too much liquid.
- Seal the edges of the hand pies completely to prevent filling from leaking during baking.
- For a gluten-free version, swap wheat flour with a reliable gluten-free flour blend and add a pinch of xanthan gum to help bind the crust.
- Prep Time: 40 minutes
- Cook Time: 25-30 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 295 kcal
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg