These Peach Hand Pies are the perfect summer treat. Made with a buttery dough and juicy peaches, they are a delicious and portable dessert. Whether you're heading to a picnic or craving a sweet snack, these hand pies are sure to satisfy your peach cravings.
Ingredients
Dough
- Flour — 240 g
- Sugar — 2 tbsp
- Salt — 1/2 teaspoon (3g)
- Unsalted butter, cold and cubed — 3/4 cup (170g)
- Ice water — 4-6 tablespoons (60-90ml)
Filling
- Fresh peaches, peeled and chopped — 3 cups (450g)
- Granulated sugar — 1/2 cup (100g)
- Lemon juice — 1 tablespoon (15ml)
- Cornstarch — 2 tablespoons (16g)
- Cinnamon — 1/2 teaspoon (2g)
- Vanilla extract — 1 teaspoon (5ml)
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Cooking Instructions!
In a large bowl, combine the all-purpose flour, granulated sugar, and salt for the dough. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough in half, flatten into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
In another bowl, combine the chopped peaches, granulated sugar, lemon juice, cornstarch, cinnamon, and vanilla extract for the filling. Toss until the peaches are evenly coated.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/8 inch (3mm) thickness. Using a round cookie cutter or a glass, cut out circles of dough.
Place about 2 tablespoons of the peach filling onto one half of each dough circle. Fold the other half over the filling, making a half-moon shape. Press the edges together to seal and crimp with a fork.
Transfer the hand pies to the prepared baking sheet. Repeat the process with the remaining dough and filling.
Bake in the preheated oven for 20-25 minutes, or until the hand pies are golden brown and the filling is bubbly.
Allow the hand pies to cool slightly before serving. Enjoy them warm or at room temperature.
