Description
Enjoy these delightful Peach Hand Pies featuring a flaky homemade pastry filled with a sweet and lightly spiced peach filling, finished with a smooth almond glaze. Perfect for a summer treat or any time you want a portable, delicious dessert.
Ingredients
Scale
Pastry Dough
- 2 ½ cups all-purpose flour (318g)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into ½-inch pieces (4oz or 113g)
- â…“ cup solid shortening like Crisco (63g)
- 6 tablespoons ice cold water, plus 1 tablespoon if needed
- 1 large egg mixed with 1 tablespoon milk (for brushing)
Peach Filling
- 5 medium to large peaches, peeled and diced
- ½ cup granulated sugar (110g)
- 2 tablespoons cornstarch
- ¼ teaspoon cinnamon
- Dash of table salt
- Juice of ½ a lemon
- A few drops of almond extract
Almond Icing
- 1 cup powdered sugar (115g)
- 1 tablespoon milk or cream (adjust for desired consistency)
- ¼ teaspoon almond extract
Instructions
- Peel and Dice Peaches: Start by peeling the peaches thoroughly and dicing them into small, bite-sized pieces to ensure even cooking and a good texture in the filling.
- Macreate Peaches with Sugar: Place the diced peaches in a bowl with the ½ cup granulated sugar, stirring gently. Let the mixture sit for a while to draw out the juices and sweeten the fruit.
- Prepare Pastry Dough: In a food processor or large bowl, combine the all-purpose flour, 1 teaspoon granulated sugar, and 1 teaspoon salt. Pulse or stir to mix evenly.
- Add the Fats and Water: Add the cold unsalted butter pieces and shortening to the dry ingredients. Pulse or cut in the fats until the mixture resembles coarse crumbs. Gradually add the 6 tablespoons ice cold water, adding an extra tablespoon if needed, until the dough just comes together. Divide the dough into two portions and chill in the refrigerator.
- Cook Peach Filling: Pour the peach juice released from macerating into a saucepan. Add cornstarch, cinnamon, salt, lemon juice, and almond extract. Bring the mixture to a boil and cook until thickened, stirring constantly to avoid lumps.
- Roll Out Dough: After chilling, roll out one portion of dough on a floured surface into about 1/8-inch thickness. Using a round cutter, cut out circles to prepare for the hand pies.
- Fill and Seal Pies: Place a spoonful of peach filling on each dough circle. Fold over to create a half-moon shape, seal the edges by pressing with a fork, and cut small vents on top to release steam during baking.
- Brush with Egg Wash & Bake: Mix the egg with 1 tablespoon milk and brush over each pie for a golden brown finish. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes or until golden and cooked through.
- Prepare Almond Icing: Whisk together powdered sugar, milk or cream, and almond extract until smooth. Adjust consistency by adding more milk or powdered sugar as needed.
- Ice and Serve: Once the hand pies have cooled completely, drizzle the almond icing over the tops before serving for a sweet finishing touch.
Notes
- Make sure the butter and shortening are very cold to ensure a flaky crust.
- Adjust the amount of water added to the dough to achieve the right consistency; it should come together without being sticky.
- Use ripe but firm peaches for the best texture and flavor in the filling.
- Let the pies cool completely before icing to prevent the glaze from melting.
- Store hand pies in an airtight container at room temperature for up to 2 days or freeze for longer storage.
