Peach Hand Pies

  Peach Hand Pies  

Learn how to make my homemade hand pies recipe! This recipe yields a buttery, flaky (and super easy!) from-scratch pie crust and a juicy berry or apple filling!

Course: Dessert

Cuisine: American

Prep Time: 1hour hour

Cook Time: 25minutes minutes

Chilling Time: 30minutes minutes

Total Time: 1hour hour 55minutes minutes

Servings: 15 3″ round hand pies

Calories: 205kcal

Author: Sam Merritt

Ingredients-

Crust

·       2 cups (250 g) all-purpose flour

·       4 teaspoons granulated sugar

·       ½ teaspoon salt

·       12 Tablespoons (170 g) unsalted butter very cold and cut into pieces

·       ½ cup (120 g) full-fat sour cream

Berry or peach filling

(note, this recipe makes enough crust for you to make EITHER the berry/peach filling OR the apple pie filling, not both).

·       ⅓ cup (66 g) granulated sugar

·       2 Tablespoons cornstarch

·       8 oz (226 g) fresh or frozen berries or peeled, pitted, diced peaches

·       2 Tablespoons water

·       1 Tablespoon lemon juice

·       1 Tablespoon unsalted butter

For Assembly

·       1 large egg

·       1 teaspoon water

·       Coarse or granulated sugar for sprinkling optional

·       Glaze (optional, alternatively sprinkle with granulated sugar before baking or dust with powdered sugar before serving).

·       1 cup (125 g) powdered sugar

·       1 Tablespoon milk

·      ½ teaspoon vanilla extract

·      Instructions

Crust

1.      Combine flour, sugar, and salt in the basin of a food processor (see note if you don’t have a food processor) and pulse briefly to combine.

~2 cups all-purpose flour

~4 teaspoons granulated sugar

~½ teaspoon salt

2.    Scatter butter over the surface of the flour ingredients, then pulse again until butter is incorporated and mixture resembles coarse crumbs.

~12 Tablespoons unsalted butter

3.      Add sour cream and pulse again until mixture begins to clump together.

~½ cup full-fat sour cream

4.      Divide dough into two even parts and form each into a ball. Flatten into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 30-60 minutes before proceeding. While the dough chills, you can prepare your filling.

~If Making Berry or Peach Filling:

1.      To make berry filling, whisk together -

~sugar and cornstarch in a small saucepan.

~⅓ cup granulated sugar

~Two Tablespoons cornstarch

2.      Add berries (or peaches),

~Water, and lemon juice and stir until combined.

~8 oz fresh or frozen berries or peeled, pitted, diced peaches

~Two Tablespoons water

~1 Tablespoon lemon juice.

3.      Transfer saucepan to stovetop and turn heat to medium. Cook, stirring almost constantly, until the berries release their juices and the mixture begins to bubble. This will take several minutes. If you are using large berries like big strawberries, you may wish to use a potato masher to break up and mash the berries so they fit in the pie crust better.

4.      Continue to stir while the mixture bubbles until it thickens and your spoon or whisk leaves trails through the mixture. It should be approaching a jam-like consistency, but keep in mind that the filling will thicken as it cools so it should still be a bit loose when it is finished.

5.       Once filling is thickening, remove from the stovetop and transfer to a heatproof bowl.

6.      Stir in butter. Allow mixture to cool completely before filling hand pies (you may speed this up by placing it in the refrigerator).1 Tablespoon unsalted butter

Assembly

1.      Preheat oven to 400F (205C) and prepare an egg wash by whisking together egg and water. Set aside. One large egg,1 teaspoon water

2.     Remove one disk of pie crust from the refrigerator, unwrap, and transfer to a clean, lightly floured surface.

3.      Use a rolling pin to roll dough to be ¼” (0.6cm) thick. Use 3” round cookie cutter to cut dough into circles, keeping cuts close to get as many as possible out of the dough (don’t be afraid to add as much flour as is needed, and if at any point the dough becomes too sticky to manage, return it to the fridge).

4.      Place two circle on a parchment paper-lined baking sheet (one will be the bottom half and one the top). Lightly brush the entire surface of one of the dough circles with egg wash. Use a sharp knife to cut two small slits/vents in the other dough circle.

5.      Place a rounded tablespoon of filling in the center of the egg-wash brushed circle.

6.      Take your other circle (with the vents cut in it) and place this over the top of the filling. Use a fork to crimp the edges to seal the filling in the crust. Brush the surface with egg wash and, if desired, sprinkle liberally with coarse sugar. Coarse or granulated sugar for sprinkling.

7.      Repeat steps above (rolling out the second disk of dough once you have used all of the first), spacing hand pies at least 2” apart on baking sheet, until you have fit as many as you can on the baking sheet.

8.      Transfer to 400F (205C) oven and bake for 15 minutes or pies are beginning to turn golden brown. Allow to cool on baking sheet before enjoying. See instructions below if you would like to add glaze topping.

Glaze (optional)

1.      If using glaze, whisk together sugar, milk, and vanilla extract until smooth. If mixture is too thick, add a splash more milk until it falls off the whisk in a ribbon and holds its shape for several seconds before dissolving back into the bowl.

~1 cup powdered sugar

~1 Tablespoon milk

~½ teaspoon vanilla extract

2.      Drizzle over hand pies and allow glaze to set before serving.

Nutrition

Serving: 1hand pie (nutrition calculated for apple filling without glaze) | Calories: 205kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 111mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg