Peach Hand Pies Recipe
Introduction
Peach hand pies are a delightful treat that combine sweet, spiced peach filling with flaky, buttery crust. Perfect for a portable dessert or snack, these little pies bring the fresh taste of summer peaches to any occasion.
Ingredients
- 2 large peaches
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Squeeze of lemon juice
- 1 batch of homemade pie crust (or pie crust for a 9-inch double-crust pie)
- 1 egg
- 1 tablespoon water
- Sparkling sugar for topping (optional)
Instructions
- Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: Peel, pit, and dice the peaches. In a medium bowl, combine the peaches with both sugars, flour, cinnamon, ginger, nutmeg, and a squeeze of fresh lemon juice. Stir well and set aside.
- Step 3: On a floured surface, roll the pie crust into a 15×18 inch rectangle. Cut out 5-inch circles, re-rolling scraps as needed, while keeping the dough as cool and workable as possible to avoid toughness. Aim for about 12 circles.
- Step 4: Place a heaping tablespoon of peach filling in the center of each dough circle. Note that you may not use all the filling.
- Step 5: Whisk together the egg and water to make an egg wash. Brush it halfway around the edge of each dough circle. Fold each circle in half over the filling and crimp the edges with a fork to seal.
- Step 6: Transfer the hand pies to the prepared baking sheet. Cut two small slits in the top of each pie to allow steam to escape during baking.
- Step 7: Brush the tops of the hand pies with the remaining egg wash and sprinkle with sparkling sugar if desired.
- Step 8: Bake for 25-30 minutes until golden brown and bubbling. Allow them to cool for 3-5 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Step 9: To freeze, place unbaked pies on a parchment-lined baking sheet and cut two slits in each, but do not brush with egg wash. Freeze until solid, then store in a zip-top freezer bag for up to 6 months.
- Step 10: When ready to bake from frozen, place pies on a lined baking sheet. Optionally brush with egg wash and sprinkle with sparkling sugar. Bake at 400°F for 25-30 minutes until golden and bubbly.
Tips & Variations
- Use ripe but firm peaches to avoid soggy filling and achieve the best texture.
- For extra flavor, add a splash of vanilla extract or a pinch of ground cardamom to the filling.
- Substitute the peach filling with other fruits like apple or berry mixtures for a delicious twist.
- Chill the dough between rollings to prevent toughness and make handling easier.
Storage
Store baked hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F oven for 10-15 minutes to restore crispness. Unbaked pies can be frozen for up to 6 months; bake directly from frozen as described above.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought pie crust?
Yes, store-bought pie crust works well for these hand pies and saves time. Just be sure to handle it gently to prevent tearing.
How do I prevent the filling from leaking out?
Make sure to seal the edges well with the egg wash and crimp firmly using a fork. Avoid overfilling to prevent leaks during baking.
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Peach Hand Pies Recipe
- Total Time: 45-50 minutes
- Yield: 12 hand pies 1x
- Diet: Vegetarian
Description
Delightful peach hand pies featuring a flaky homemade pie crust filled with a sweet and spiced peach mixture. Perfectly baked until golden, these portable treats are ideal for snacking or dessert and can be frozen for convenient future enjoyment.
Ingredients
Scale
Filling
- 2 large peaches
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Squeeze of lemon juice
Crust & Assembly
- 1 batch of homemade pie crust (or pie crust for a 9-inch double-crust pie)
- 1 egg
- 1 tablespoon water
- Sparkling sugar for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking.
- Prepare the Filling: Peel, pit, and dice the peaches. In a medium bowl, combine the diced peaches with brown sugar, granulated sugar, flour, ground cinnamon, ground ginger, ground nutmeg, and a squeeze of fresh lemon juice. Stir thoroughly to blend all ingredients and set aside.
- Roll Out Dough: On a floured surface, roll out the pie crust into a 15×18 inch rectangle. Cut out approximately twelve 5-inch circles, re-rolling scraps as necessary, but minimize overworking the dough to keep it tender.
- Fill the Circles: Spoon a heaping tablespoon of the peach filling into the center of each dough circle, noting that you may not need all the filling for all pies.
- Seal the Pies: Whisk together the egg and water to make an egg wash. Brush one half of the edge of each dough circle with the egg wash. Fold the dough over the filling to create a semi-circle, then press and crimp the edges with a fork to seal thoroughly.
- Prepare for Baking: Place the hand pies on the prepared baking sheet. Use a sharp knife to cut two slits on top of each pie to allow steam to escape during baking.
- Apply Final Touches: Brush each sealed pie with egg wash and optionally sprinkle with sparkling sugar for a decorative and slightly crunchy topping.
- Bake: Bake the pies for 25-30 minutes until they turn golden brown and the peach filling is bubbling. Remove from the oven and let cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
- Freeze (Optional): To freeze, arrange the unwashed and unbrushed hand pies on a parchment-lined baking sheet, cutting slits on top. Freeze until solid, then store them in a freezer bag for up to 6 months.
- Bake from Frozen: When ready to bake frozen pies, place them on a lined baking sheet. Optionally brush with egg wash and sprinkle with sparkling sugar before baking at 400°F for 25-30 minutes until golden and heated through.
Notes
- You might not use all of the peach filling depending on how much you fill each pie.
- Overworking the pie crust can make it tougher, so try to minimize rolling scraps repeatedly.
- Cutting slits on the pies allows steam to escape and prevents sogginess.
- Egg wash helps achieve a beautiful golden color and can be skipped if you want a more rustic look.
- Freezing assembled pies before baking allows for easy storage and quick preparation later.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peach hand pies, peach dessert, handheld pies, homemade pie crust, fruit hand pies, baked hand pies, easy peach dessert
