Continuing with the theme of National Peach Month, this week decided on Peach Hand Pies. And once again I must apologize to The Presidents of the USA. I just get their song stuck in my head whenever I cook with peaches!
These hand pies were super easy and very fun to make. It’s amazing how much easier it is to work with pie crust when it only needs to be rolled out to a few inches in diameter!
In the ingredients list I link to the recipe I like to use for pie crusts. I find it’s very easy to work with and has great flavor and texture. If you have another crust recipe that you prefer, you can substitute that one. Just make sure the amount makes enough dough for a double crust so you have enough for all eight hand pies.
I did these free form, but if rolling out circles isn’t your thing you can roll all the dough out together and use a round cutter about 6 or 7 inches across. I have some in different sizes that will cut out your circle of dough with one side and crimp it closed with the other. I find this wastes dough, however, and re-rolling the scraps doesn’t always yield the best crust. So go with whatever method you’re most comfortable with.
- Dough for a double-crust 9-inch pie
- 2 or 3 peaches, peeled and diced (about 1 1/2 cups)
- Juice of half a lemon
- 2 tablespoons all-purpose flour
- 1/4 cup granulated sugar
- Pinch of salt
- 1/4 teaspoon Chinese 5-spice or allspice
- Cinnamon-sugar for sprinkling
- Divide the dough into 8 equal portions.
- Shape each portion of dough into a small, thick disk. Wrap in plastic wrap and chill for 2 hours or up to 2 days. (If you chill longer than 2 hours, you'll need to let it rest at room temperature for about 20 minutes before rolling it out.)
- Preheat oven to 375ºF.
- Combine filling ingredients in a small bowl.
- On a lightly floured surface, roll each disk into a circle about 1/8-inch thick.
- Place approximately 2 tablespoons of peach filling on one side of each dough circle.
- Fold the other half of the dough over the top, and crimp the edges with a fork. If the edges don't want to stick together, brush with a small amount of milk to act as a glue.
- Cut a small slit in the top of each pie to vent, and sprinkle each with a bit of cinnamon-sugar.
- Arrange pies on a parchment lined baking sheet.
- Bake on center rack for 20 to 25 minutes or until crust is golden brown.
- Allow to cool at least 10 minutes before serving.