Description
These Peach Hand Pies feature a flaky, buttery homemade pastry filled with a luscious peach filling, perfect as a delightful dessert or snack. The pies are baked to golden perfection and finished with a sweet almond-infused icing that adds a creamy, flavorful touch.
Ingredients
Scale
For the 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
For the 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
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
- Peel and Dice Peaches: Carefully peel the peaches and dice them into small chunks to create the base for your delicious filling.
- Sweeten the Filling: Place the diced peaches in a bowl, sprinkle with ½ cup granulated sugar, and let them sit to macerate and release their juices.
- Prepare Pastry Dough: In a food processor or mixing bowl, combine 2 ½ cups flour, 1 teaspoon sugar, and 1 teaspoon salt. Pulse or mix in the cold unsalted butter and shortening until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add 6 tablespoons of ice cold water, pulsing or mixing until the dough just comes together. Add 1 tablespoon more water if necessary. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
- Cook Peach Filling: Pour the peach juices from the macerated peaches into a saucepan. Add 2 tablespoons cornstarch, ¼ teaspoon cinnamon, a dash of salt, juice of ½ lemon, and a few drops of almond extract. Bring to a boil while stirring to thicken.
- Combine Peach Filling: Add the diced peaches back into the thickened juice mixture and stir well. Remove from heat and let the filling cool.
- Roll Out Dough: On a floured surface, roll out each dough disk to about 1/8-inch thickness. Use a round cutter to cut dough into circles approximately 4 inches in diameter.
- Assemble Pies: Place a spoonful of peach filling in the center of each dough circle. Moisten the edges with water, fold the dough over to create a half-moon shape, and press edges together to seal. Cut small vents on top for steam to escape.
- Brush with Egg Wash: Whisk together the egg and 1 tablespoon milk, then brush the tops of the pies to ensure a beautiful golden finish.
- Bake: Preheat oven to 375°F (190°C). Place the pies on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown and cooked through.
- Make Icing: In a bowl, whisk together 1 cup powdered sugar, 1 tablespoon milk or cream, and ¼ teaspoon almond extract until smooth. Adjust consistency with more milk if necessary.
- Ice and Serve: Allow the pies to cool completely. Drizzle the almond icing generously over the top of each pie before serving.
Notes
- Ensure all fats are cold to achieve a flaky crust.
- If peaches are not in season, use frozen peaches thawed and drained well.
- Store pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat pies gently in the oven to retain crispness.
- Serve with vanilla ice cream for an extra indulgent treat.
