Peach Hand Pies: The Ultimate Portable Summer Treat
These portable pockets of peachy goodness are perfect for picnics or on-the-go treats. A flaky crust filled with sweet peach filling, perhaps with a hint of ginger for a twist, makes these irresistible little desserts the ideal way to capture summer's essence in a handheld format.
Equipment
- Pastry Cutter
- Baking Sheets
- Parchment Paper
- 4-inch Round Cutter
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour substitute with gluten-free 1:1 flour blend if needed
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup cold unsalted butter cubed (vegan butter works as a dairy-free option)
- 1/4-1/2 cup ice-cold water
For the Filling
- 4 cups fresh peaches peeled and diced (about 6 medium peaches)
- 1/2 cup granulated sugar coconut sugar offers a caramel-like alternative
- 2 tbsp cornstarch
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp ground ginger optional, but adds a wonderful warmth
- 1/4 tsp ground cinnamon
- 1 pinch salt
For the Finish
- 1 large egg beaten with 1 tablespoon water (for egg wash)
- 2 tbsp coarse sugar for sprinkling
- 1 tbsp honey or maple syrup for glazing (optional)
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Combine diced peaches, sugar, cornstarch, lemon juice, vanilla, ginger (if using), cinnamon, and salt in a bowl. Gently mix until peaches are evenly coated. Let the mixture sit for 15 minutes to allow flavors to meld and juices to be released.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Roll out one disc of dough on a floured surface to about ⅛-inch thickness. Using a 4-inch round cutter (or a bowl as template), cut out circles. Place about 2 tablespoons of filling in the center of each circle, being careful not to overfill.
- Brush the edges of each dough circle with egg wash. Fold the dough over the filling to create a half-moon shape and press edges to seal. Use a fork to crimp the edges decoratively and securely seal the pies. Transfer to prepared baking sheets. Cut a small vent in the top of each pie, brush with egg wash, and sprinkle with coarse sugar.
- Bake for 22-25 minutes, until the pies are golden brown and the filling is bubbling through the vents. Cool on the baking sheets for 5 minutes, then transfer to a wire rack. For an extra touch of sweetness and shine, brush the tops with a thin layer of warm honey while still hot.
Notes
For the flakiest crust, keep everything cold! If your hands warm the butter too much during mixing, place the bowl in the refrigerator for 5 minutes before continuing.
For extra peachy flavor, add ¼ teaspoon of almond extract – it enhances the natural stone fruit flavors in a surprising way!
If you find the dough becoming too soft as you work, return it to the refrigerator for 10 minutes. Working with cold dough ensures those gorgeous, flaky layers.
For picture-perfect pies, chill the assembled hand pies in the refrigerator for 15 minutes before baking – this prevents the butter from melting too quickly and helps maintain their shape.
Rotate your baking sheets halfway through baking to ensure even browning.
Nutrition
Calories: 285kcalCarbohydrates: 37gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 240mgFiber: 2gSugar: 15g
Tried this recipe?Let us know how it was!