Peach Hand Pies

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Ripe juicy cinnamon flavored peaches are wrapped up in a buttery flaky crust and baked to perfection then drizzled with a sweet peach glaze to form these delicious Peach Hand Pies

Summer is my favorite time of year for many reasons. The kids being home, warm weather and the abundant produce. I mean I love it all, the fresh berries, the vine ripen tomatoes and of course those sweet juicy peaches. There is nothing like biting into a sweet ripe juicy peach. You know the kind, the bright yellow peach flesh just pulls away from the pit leaving a bright pink center and when you sink your teeth into it you need a napkin because it so juicy. This is by far one of my favorite summer fruits. They are great eaten as is as a tasty snack, grilled and added to a salad or baked in a tasty dessert. No matter how you eat them you are sure to enjoy them.

Having an abundance of sweet peaches on hand, I decided I really wanted to use them for a sweet treat. Thats when these Peach Hand Pies came to mind and I must say they were a real hit. Little individual pies with a buttery flaky crust that is filled with sweet juicy ripe peaches then baked until golden brown, I mean who wouldn’t like that.

Why You Will Love These Peach Hand Pie’s

  • Ease: These Hand Pies are super easy to make. All it takes is pastry and some ripe peaches and you can have them ready in no time.
  • Taste: If you like peach pie, then you will love these Peach Hand Pies. With their buttery flaky crust and their ripe juicy peach filling that is flavored with a touch of cinnamon, they make the perfect summer dessert.
  • Texture: The texture on these Peach Hand Pies is perfect. The crust is and flaky while the peaches are soft and juicy.

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Tips For Making Hand Pies:

  • Crust: The key to achieving a buttery flaky crust is by using very cold ingredients. I do this by cutting my butter into cubes ahead of time and storing it in the freezer until I am ready to use it. This will guarantee that the butter is very cold. Once my pastry is formed, I place it in the refrigerator and once again allow all the ingredients to get very cold before rolling out your pastry.
  • Pastry: I use a French Rolling Pin to roll out my pastry. Then I cut it into rectangles using a Pastry Cutter.
  • Filling: You want to use firm but ripe peaches that are peeled and diced into small pieces
  • Drizzle: I like to remove some of the juice from the peaches as they cook down and combine it with powdered sugar to form the drizzle. This will add to the peach flavor
  • Baking: I always line my baking trays with Parchment Paper. This prevents sticking and allows for an easy clean up.
  • Chilling: After the Hand Pies are prepared it is best to place them in the refrigerator for 30 minutes before baking.

Other Peach Recipes:

Peach Hand Pies
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Peach Hand Pies

Recipe by BrendaCourse: DessertDifficulty: Easy

All the flavors of Peach Pie but no fork needed. A buttery flaky crust with sweet juicy peaches baked together for the perfect summer dessert.

Ingredients

  • For The Pastry

  • 1 1/2 Cups all purpose flour

  • 1/2 Teaspoon salt

  • 9 Tablespoons very cold unsalted butter, cut into cubes

  • 3 to 4 Tablespoons ice water

  • For The Peach Filling

  • 5 to 6 Firm but ripe peaches, peeled and diced

  • 2 Tablespoons granulated sugar

  • 1/2 Teaspoon ground cinnamon

  • 1 Teaspoon lemon zest

  • 2 Teaspoons fresh squeezed lemon juice

  • Pinch of salt

  • 1 Egg scrambled with 1 tablespoon of water for the wash

  • 1/4 Cup powdered sugar

Directions

  • Dice butter, place it in a small bowl and store it in the freezer until ready to use. To the bowl of a food processor, add the flour and salt and pulse to combine. Add the cubed butter and pulse until a fine meal forms. Pour in ice water 1 tablespoon at a time, pulsing after each addition, until pastry starts to come together. Form the pastry into a disk, wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
  • For the filling, place the peeled diced peaches in a saucepan along with sugar, cinnamon, lemon zest, lemon juice and salt and stir to combine. Set over medium heat and cook for 8 to 10 minutes or until they start to slightly break down and release their juices. Remove 2 tablespoons of the peach juice and place into a small bowl and set to the side. Remove the peaches from the heat and allow to cool completely
  • Remove the pastry from the refrigerator and place on a lightly floured surface. Roll out pastry to 1/4” thickness. Using a pastry cutter or a sharp knife, cut the pastry into 3” x 5” rectangles. Place half of the cut rectangles on the prepared baking sheet. Place 1 heaping tablespoon of cooled peaches in the center of each pastry. Brush the edges of the pastry with an egg wash, top with another rectangle of pastry and crimp the edges with a fork and place in the refrigerator to chill for 30 minutes.
  • Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
  • Remove hand pies from the refrigerator. Brush the tops of the pies with egg wash and place in the preheated oven. Bake for 25 to 30 minutes or until golden in color. Remove from oven and allow to cool.
  • Add the 1/4 cup of powdered sugar to the reserved peach juice and stir until of drizzle consistency. Drizzle the tops of the hand pies with the peach drizzle then serve.
  • Enjoy.