These delicious peach hand pies get their flavor from fresh peaches, ground cinnamon, vanilla, all wrapped in a delicious flaky pie crust.
Fresh Peach Hand Pies
Published on August 25, 2020 | In Pastries and Tarts | By Home Baking Association |
- Prep Time
- Cook Time
- 10-12 small hand pies
- Difficulty Level Intermediate
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- 2 cups all-purpose flour
- 3/4 cp chilled vegetable shortening
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 5 tablespoons of ice cold water
- Peach Filling:
- 1 1/2 to 2 cup fresh peaches, skinned and diced*
- 1 teaspoon of lemon juice
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 tablespoon all-purpose flour
- Egg wash:
- 1 egg
- 1 tablespoon water
- Optional: Demerara Sugar for sprinkling
- Prepare Dough:
- In medium bowl wish together flour, salt and sugar, until well combined.
- Cut chilled shortening into flour mixture until it resembles a crumbly mixture,
- Add water, combine until a stiff dough forms.
- Form into a disc, cover in plastic wrap, and chill for at least 1 hour.
- Peach Filling:
- In a medium saucepan, combine peaches, sugar, flour, lemon juice, and cinnamon. Cook on medium until it thickens, remove from heat. Stir in vanilla. Set aside to cool.
- Pre-heat oven 375*, line sheet pan with parchment paper, set aside.
- Roll out chilled pie dough 1/8-1/4 inch thick. Cut bottoms and tops with circular 2.5" or 3" cookie or biscuit cutter. Place on cookie sheet lined with parchment or silicone baking mat.
- Place 1 Tablespoon of cooked pie filling onto center of dough rounds. (Depending on your pastry round size you may need more of less filling, do not overfill).
- Cover with top piece of dough (hint: roll tops out a bit further than bottoms to stretch over filling). Press down on outsides of dough to seal well. Use fork to crimp edges.
- Prepare egg wash, stir egg and tablespoon of water until thoroughly combined.
- Using a pastry brush completely brush the tops of hand pies.
- Optional: Sprinkle with Demerara Sugar.
- Bake 20-22 minutes until pastry is lightly browned.
- Remove from oven, transfer to cooling racks and cool completely.
- Course : Dessert
- Recipe Type : Pastries & Tarts
Home Baking Association
The Home Baking Association (HBA) web site is a valuable resource for educators, parents, community service volunteers, scratch-bakers and anyone else interested in baking. Esteemed members of the baking community, ...Read more about this chef..
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