Instructions

1. Prepare Dough:
2. In medium bowl wish together flour, salt and sugar, until well combined.
3. Cut chilled shortening into flour mixture until it resembles a crumbly mixture,
4. Add water, combine until a stiff dough forms.
5. Form into a disc, cover in plastic wrap, and chill for at least 1 hour.
6. Peach Filling:
7. 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.
8. Pre-heat oven 375*, line sheet pan with parchment paper, set aside.
9. 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.
10. 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).
11. 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.
12. Prepare egg wash, stir egg and tablespoon of water until thoroughly combined.
13. Using a pastry brush completely brush the tops of hand pies.
14. Optional: Sprinkle with Demerara Sugar.
15. Bake 20-22 minutes until pastry is lightly browned.
16. Remove from oven, transfer to cooling racks and cool completely.

• Course : Dessert
• Recipe Type : Pastries & Tarts