Description
A straightforward recipe for individual peach hand pies with a flaky crust.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
- 4 medium ripe peaches, peeled and diced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Combine flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form into discs, wrap in plastic, and chill for at least 1 hour.
- In a separate bowl, mix the diced peaches, granulated sugar, cornstarch, and lemon juice. Set aside.
- Preheat your oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Use a 5-inch round cutter to cut out circles. Repeat with the second disc.
- Place a spoonful of the peach filling onto one half of each dough circle, leaving a 1/2-inch border.
- Brush the edges with the beaten egg wash. Fold the dough over to create a half-moon shape. Crimp the edges with a fork to seal. Cut two small slits in the top of each pie to allow steam to escape.
- Brush the tops of the pies with the remaining egg wash and sprinkle with coarse sugar.
- Bake for 20 to 25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool further.
Notes
- Keep your butter and water very cold for the flakiest crust.
- You can use frozen peaches; thaw them slightly and drain off excess liquid before mixing with sugar and cornstarch.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 60
Keywords: peach hand pies, peach turnovers, fruit pastry, summer dessert, individual pies