Description
These Peach Hand Pies are a delightful treat featuring a flaky homemade crust filled with a sweet, spiced peach filling. Perfectly portioned as individual hand-held pastries, they combine the fresh flavor of peaches with a warm cinnamon note, finished with a delicate almond-glazed drizzle. Ideal for dessert or an indulgent snack, these pies are baked to golden perfection and offer a tempting balance of crisp pastry and juicy fruit filling.
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
- 1 large egg mixed with 1 tablespoon milk (for brushing on the pies)
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 Icing
- 1 cup powdered sugar (115g)
- 1 tablespoon milk or cream (adjust for desired consistency)
- ¼ teaspoon almond extract
Instructions
- Prepare the Peach Filling: Place the diced peaches in a bowl with ½ cup granulated sugar and let them sit, allowing the sugar to draw out the juices for a juicy filling.
- Make the Dough: In a food processor or mixing bowl, combine the flour, 1 teaspoon sugar, and 1 teaspoon salt. Pulse or mix in the cold butter and shortening until the mixture resembles coarse crumbs. Gradually add 6 tablespoons of ice-cold water and blend just until the dough comes together. Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
- Cook the Peach Filling: Pour the juicy peach mixture with released juice into a saucepan. Stir in cornstarch, cinnamon, a dash of salt, lemon juice, and almond extract. Bring to a boil over medium heat, stirring constantly until the filling thickens. Remove from heat and let cool.
- Form the Hand Pies: Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about ⅛-inch thickness. Using a round cutter (about 4 inches diameter), cut out circles. Place a spoonful of the cooled peach filling onto half of the circles. Cover with the remaining circles, press edges to seal, and crimp with a fork. Cut small vents on the top of each pie to allow steam to escape.
- Bake the Pies: Brush each pie with the egg wash made from egg and milk. Arrange the pies on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25 to 30 minutes or until golden brown and crisp.
- Prepare the Icing: While the pies bake, whisk together powdered sugar, milk or cream, and almond extract until smooth. Adjust the milk quantity to achieve a drizzle-able consistency.
- Finish and Serve: Remove pies from the oven and allow them to cool slightly on a wire rack. Drizzle the almond icing over the warm pies before serving for an extra touch of sweetness and flavor.
Notes
- Use cold butter and shortening to ensure a flaky crust.
- Adjust water quantity in the dough as needed to achieve proper consistency.
- Be sure to cool the peach filling so the dough doesn’t get soggy.
- You can freeze the unbaked pies and bake them fresh later; just increase the bake time slightly.
- For a dairy-free option, substitute butter with vegan butter and use plant-based milk for the icing.
