Fresh Peach Hand Pie Recipe
Inspired by Teresa, these perfectly sweet and handheld little treats are a celebration of summer's finest fruit. A flaky, soft crust, farm fresh peaches and a little drizzle of almond flavored icing makes the perfect sweet treat for the final days of summer!
Ingredients:
For the Filling:
5 medium to large peaches
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 Pastry Crust:
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)
⅓ cup solid shortening like Crisco (63g)
6 tablespoons ice cold water plus 1 T if needed
1 large egg mixed with 1 tablespoon milk for brushing on the pies
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 the peaches into ½-inch pieces. Place the diced peaches in a large mixing bowl and sprinkle with ½ cup granulated sugar Gently toss to combine. Cover the bowl with plastic wrap and set aside for an hour.
While the peaches are making their juice, mix up the pastry dough.
Combine the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Don't over process.
Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight.
Once the peaches have rested for an hour, drain the juice into a medium saucepan. Set aside the diced peaches. Whisk in the corn starch, cinnamon and salt until combined. Cooke over medium heat until the syrup boils. Whisking constantly, cook for about 2 minutes or until mixture thickens. Remove from the heat and stir in the lemon juice and almond extract. Gently fold in the peaches and any extra juice. Set aside to cool while rolling out the dough.
Remove the dough from the refrigerator and allow it to rest 10-15 minutes. Lightly flour a clean work surface and dust the dough with flour. Roll out one of the discs to about ⅛-inch thick and cut out as many 4-inch rounds as you can at first pass. Gather dough scraps together and set aside.
Place the 4-inch rounds of dough on a large piece of parchment or wax paper.
Beat together the egg and milk. Brush the egg mixture all over the pastry rounds. Place 1 heaping tablespoon of filling in the center of each pastry. Pull up the sides to make the hand pie look like a taco and start sealing the edges starting on the bottom working your way up to the middle. Lay the pies on their side and seal the edges together using the tines of a fork. Cut a few small slits in the top to vent. Move the unbaked pies to a parchment lined baking sheet and refrigerate for at least 30 minutes before baking. Repeat with the remaining dough and filling. If the dough become hard to handle or sticky, refrigerate 15-20 minutes and try again.
Preheat oven to 350°F.
Remove the pastries from the refrigerator and brush the tops of the pies with a little bit of the egg and milk mixture. Bake or 30 minutes or until golden brown. Transfer hand pies to a wire rack to cool.
Whisk together the powdered sugar, milk or cream and almond extra until smooth. Add additional sugar or milk to reach the desired consistency.
Drizzle the icing on the cooled pies and serve immediately. Refrigerate left over pies in a single layer in an airtight container.
Recipe Notes:
If you have leftover peach mixture, pour it into a lightly greased ramekin or small baking dish. In a small bowl combine a few tablespoons of old fashioned oats, a tablespoon of melted butter, a dash of cinnamon and 1 tablespoon of brown sugar. Spoon on top of the peaches and bake until bubbly and lightly browned. Yummy 🙂
Recipe Courtesy of SavingDessert.com | Click Here for Full Recipe