Description
These Peach Hand Pies are delightful individual pastries filled with a sweet and tangy peach filling, encased in a flaky homemade crust. Perfect for summer gatherings or as a charming dessert, they combine tender peaches with a hint of almond extract, topped with a smooth almond glaze for an irresistible treat.
Ingredients
Scale
For the 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
For the Peach Filling
- 5 medium to large peaches, 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
For the Egg Wash
- 1 large egg mixed with 1 tablespoon milk
For the Icing
- 1 cup powdered sugar (115g)
- 1 tablespoon milk or cream, more or less for desired consistency
- ¼ teaspoon almond extract
Instructions
- Prepare the Peach Filling: Place the diced peaches in a bowl and combine with ½ cup granulated sugar. Let the mixture sit to macerate and release juices.
- Make the Dough: In a food processor or mixing bowl, combine the flour, 1 teaspoon sugar, and salt. Pulse in the cold butter and shortening until the mixture resembles coarse crumbs. Gradually add 6 tablespoons of ice-cold water, pulsing or mixing until the dough just comes together. If necessary, add 1 more tablespoon of water. Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Cook the Peach Filling: Take the juices from the macerated peaches and bring them to a boil in a saucepan. Whisk in the cornstarch, cinnamon, salt, lemon juice, and almond extract. Cook until the mixture thickens. Remove from heat and fold in the diced peaches. Let cool.
- Shape the Pies: Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut into rounds approximately 3-4 inches in diameter. Place a spoonful of the peach filling in the center of each round. Fold over to create a half-moon shape, press the edges to seal, and crimp if desired. Cut small vents in the top of each pie to allow steam to escape during baking.
- Apply Egg Wash and Bake: Preheat the oven to 375°F (190°C). Brush the tops of the hand pies with the egg and milk mixture. Arrange them on a baking sheet lined with parchment paper. Bake for approximately 25-30 minutes or until the pies are golden brown and cooked through.
- Prepare the Icing: While pies bake, whisk together the powdered sugar, milk or cream, and almond extract until smooth. Adjust thickness by adding more liquid or powdered sugar as desired.
- Finish and Serve: Allow the hand pies to cool completely on a wire rack. Drizzle the almond icing over the cooled pies before serving for a sweet finishing touch.
Notes
- Use very cold butter and shortening to ensure a flaky crust.
- Letting the peaches sit with sugar helps to bring out their natural sweetness and juices.
- Be sure to vent the pies properly to avoid soggy crusts due to trapped steam.
- The almond extract in both the filling and icing adds a lovely complementary flavor but can be omitted if not preferred.
- These pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently before serving to refresh the crust’s flakiness.
