Description
These Peach Hand Pies are delightful individual pastries filled with a sweet and spiced peach filling, encased in a flaky homemade crust and finished with a smooth almond glaze. Perfect as a portable dessert or a charming treat for gatherings, these hand pies bring a perfect balance of fruitiness and rich buttery crust in every bite.
Ingredients
Scale
For the Pie 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)
- 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, 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 Almond Icing
- 1 cup powdered sugar (115g)
- 1 tablespoon milk or cream, more or less for desired consistency
- ¼ teaspoon almond extract
Instructions
- Prepare the Peach Filling: Place the diced peaches in a bowl and combine them with ½ cup granulated sugar. Let the mixture sit to macerate and release juice.
- Make the Pie Dough: In a food processor or mixing bowl, combine the flour, sugar, and salt. Pulse or mix in the cold butter and shortening until the mixture resembles coarse crumbs. Gradually add the ice-cold water, starting with 6 tablespoons, and mix until the dough just begins to come together. Add the extra tablespoon of water if needed. Divide the dough into two portions, wrap them in plastic, and chill in the refrigerator for at least 30 minutes.
- Cook the Peach Filling: Pour the peach juice released from the macerated peaches into a saucepan. Add cornstarch, cinnamon, salt, lemon juice, and almond extract to the saucepan. Heat the mixture over medium heat, stirring constantly until it thickens into a glossy, thick filling. Combine the thickened mixture with the diced peaches and allow it to cool.
- Shape and Fill the Pies: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut into rounds using a 4-inch cookie cutter or glass. Place a spoonful of peach filling onto half of the rounds, leaving edges clear for sealing. Top with another dough round and press edges to seal, using a fork to crimp. Cut small vents on top of each pie to allow steam to escape during baking.
- Apply Egg Wash and Bake: Preheat the oven to 375°F (190°C). Brush each pie generously with the egg wash mixture to promote browning and shine. Place the pies on a parchment-lined baking sheet and bake for 25-30 minutes or until golden brown and crisp.
- Prepare the Almond Icing: Whisk together powdered sugar, milk or cream, and almond extract until you achieve a smooth, drizzleable icing. Adjust the milk quantity for preferred consistency.
- Finish and Serve: Let the hand pies cool completely on a wire rack, then drizzle the almond icing generously over the top. Serve and enjoy this delightful sweet treat!
Notes
- Use very cold butter and shortening for a flaky crust.
- Make sure to cut vents on the pies to prevent bursting during baking.
- Adjust the sweetness of the filling according to the ripeness of your peaches.
- The almond extract in both filling and icing adds a lovely complementary flavor.
- These hand pies can be frozen before baking; just add a few extra minutes to the baking time if baking from frozen.
- Serve cooled or at room temperature for the best texture and flavor.
