Description
Crispy, flaky peach hand pies with a sweet spiced filling ideal for picnics or tea. Made with a butter-driven dough and fresh summer fruit for a rustic dessert experience.
Ingredients
All-purpose flour 2 cups
Cold unsalted butter 1 cup
Granulated sugar (for dough) 2 tbsp
Medium peaches 4 large/6 small
Granulated sugar (for filling) 1/2 cup
Cornstarch 2 tbsp
Ground cinnamon 1 tbsp
Salt 1/2 tsp
Instructions
Cut butter into flour using a pastry blender until mixture resembles coarse sand
Add 4 tbsp cold water gradually, mixing until dough forms cohesive ball
Divide into two discs, wrap in plastic, refrigerate 30 minutes
On floured surface, roll dough to 1/8-inch thickness
Cut 6-inch circles using a cookie cutter
Place peach slices in each circle, sprinkle sugar-cinnamon-cornstarch mixture
Fold dough in half, press edges to seal
Brush with egg wash and cut a small vent in the center
Bake at 400°F (200°C) for 25 minutes
Notes
Use bread flour for extra dough structure
Replace 2/3 cup shortening for half the butter if needed
Bake on preheated steel for extra crispiness
Store in airtight container at room temperature for 3 days
- Prep Time: 30
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 400
- Sugar: 15g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg