Peach Hand Pies are the perfect little treats that combine a flaky, buttery crust with juicy, sweet peaches. These delightful pastries evoke the essence of summer in every bite and are a wonderful way to celebrate fresh fruits. Whether you’re hosting a gathering, enjoying a casual family dinner, or just looking to treat yourself, these hand pies are versatile and satisfying. Their cute, portable shape makes them easy to share and serve, while the creamy almond icing adds an elegant touch to the overall experience. Let’s dive deeper into why these Peach Hand Pies are sure to become a favorite in your recipe repertoire!
Why You’ll Love This Recipe
- Delicious Freshness: Using ripe, sweet peaches ensures vibrant flavors that burst in every bite.
- Easy to Make: With straightforward steps and accessible ingredients, even novice bakers can succeed.
- Perfect for Any Occasion: Whether it’s a summer picnic, a cozy gathering, or holiday celebrations, these hand pies fit right in.
- Customizable: The ingredient list is flexible, allowing for variations in flavor and texture.
- Make-Ahead Friendly: Dough and filling can be prepared in advance, making them a breeze to bake on short notice.
- Great for Sharing: Flaky, golden hand pies look adorable on any platter, making them a hit at brunches or dessert tables.
What Makes This Recipe Special
This Peach Hand Pies recipe stands out because of the combination of fresh, juicy peaches and a rich, flaky pastry. The blend of granulated sugar and a hint of almond extract elevates the flavor profile, making these treats truly remarkable. Peaches are known for their natural sweetness, and by cooking down the fruit filling with cornstarch, you’ll achieve a perfectly balanced syrup that enhances the texture and richness of each pie. The inclusion of cinnamon and a dash of salt rounds out the sweetness, creating a comforting, familiar flavor that feels just like home. Whether you choose to enjoy them warm from the oven or at room temperature, the delightful crispy crust and fruity filling will have everyone coming back for more.
Ingredients
- 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)
- 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
- 1 cup powdered sugar (115g)
- 1 tablespoon milk or cream (more or less for desired consistency)
- ¼ teaspoon almond extract
The quality of ingredients significantly impacts the flavor, so opt for ripe, juicy peaches and good-quality butter for the best results.
Ingredient Notes and Easy Substitutions
- Peaches: If peaches are out of season, you can substitute with canned peaches or other fruits like apples or cherries.
- Butter and Shortening: Instead of shortening, you can use all butter for a richer flavor. This may alter the pie’s texture slightly, yielding a flakier crust.
- Almond Extract: For those who prefer a different flavor, try vanilla extract instead.
- Milk or Cream for Icing: You may switch it out for almond milk or any other milk alternative to make it dairy-free.
Instructions
- Prepare the Peaches: Peel and dice the peaches into ½-inch pieces. In a large mixing bowl, sprinkle the diced peaches with ½ cup granulated sugar and gently toss to combine. Cover the bowl with plastic wrap and set aside for an hour to develop juices.
- Make the Pastry Dough: In a food processor, combine flour, sugar, and salt. Add cold butter and shortening, pulsing until the mixture resembles coarse meal. Slowly add ice water, pulsing gently just until the dough begins to hold together. Avoid over-processing.
- Chill the Dough: Gather the dough into two halves, forming each into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to overnight.
- Prepare Filling: After an hour, drain the juice from the peaches into a medium saucepan, reserving the peaches. Whisk in cornstarch, cinnamon, and salt. Cook over medium heat, stirring constantly until the syrup boils and thickens (about 2 minutes). Once thickened, remove from heat, stirring in lemon juice and almond extract. Gently fold in the reserved peaches and excess juice; set aside to cool.
- Roll Out the Dough: Remove the chilled dough from the refrigerator, allowing it to rest for 10-15 minutes. Lightly flour a clean surface and roll out one disc to about ⅛-inch thick. Cut out as many 4-inch rounds as possible. Gather and set aside any scraps.
- Assemble the Hand Pies: Preheat the oven to 350°F (175°C). Place the rounds on a large piece of parchment paper. Beat together the egg and milk, brushing the mixture over the pastry rounds. Place 1 heaping tablespoon of peach filling in the center of each round. Fold up to form a taco shape, pinching and sealing the edges, and then crimp with a fork. Cut a few slits in each pie for venting and place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes before baking.
- Bake: Remove pies from the fridge, brush the tops with egg mixture, and bake for 30 minutes or until golden brown. Let cool on a wire rack.
- Prepare Icing: Whisk together powdered sugar, milk or cream, and almond extract until smooth. Adjust consistency as desired.
- Serve: Drizzle the icing over cooled pies and enjoy immediately. Leftover pies can be stored in an airtight container in a single layer in the refrigerator.
Expert Tips for the Best Results
- Keep Ingredients Cold: Cold butter and water are key for a flaky crust. If your kitchen is warm, chill your bowl and utensils before starting.
- Don’t Skip Chilling: Chilling the dough is crucial for both texture and ease of handling. If it becomes too sticky while rolling, return it to the fridge briefly.
- Vent the Pies Well: Cutting slits helps steam escape, preventing soggy bottoms.
- Experiment with Flavors: Adjust the almond extract or try adding vanilla for different flavor nuances.
Variations
- Berry Blend: Replace half the peaches with blueberries or raspberries for a delightful twist.
- Savory Hand Pies: Add a touch of cheddar cheese to the filling for a sweet-savory combination.
- Spiced Filling: Enhance the flavor by including nutmeg or ginger in the peach filling.
- Miniatures: Roll out smaller rounds for bite-sized hand pies, great for gatherings.
- Glaze Alternatives: Top with a simple butter glaze instead of icing for a less sweet option.
Serving Suggestions
Peach Hand Pies can shine on their own but pair excellently with a scoop of vanilla ice cream or a dollop of whipped cream. Additionally, serve with a cup of coffee or tea for a delightful afternoon treat. Make them shine on a dessert platter with fresh berries or mint leaves for an elegant presentation.
Storage and Reheating
Store any leftover Peach Hand Pies in an airtight container in a single layer in the refrigerator for up to three days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes until warmed through. These pastries also freeze well; just wrap them tightly in plastic wrap and foil before storing in the freezer for up to two months.
Common Mistakes to Avoid
- Overworking the Dough: Avoid overmixing your pastry dough; this can create tough pastries instead of tender ones.
- Insufficient Cooling Time: Don’t skip the refrigeration step before baking; this ensures the dough stays flaky.
- Skipping the Egg Wash: Brushing with egg wash helps achieve a beautiful, golden crust.
FAQ
Can I use frozen peaches?
Yes! You can certainly use frozen peaches, but make sure to thaw and drain them well to eliminate excess moisture before using.
Can I make the dough ahead of time?
Absolutely! The dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
How do I know when the pies are done?
They should be golden brown on top, and the filling should be bubbling out a bit around the edges.
Can I bake these without almond extract?
Yes! You may omit it, or substitute it with vanilla extract if desired.
Why did my hand pies ooze filling?
This usually happens if the filling is too wet or if they weren’t sealed properly. Be sure to drain excess juices and seal edges tightly before baking.
Can I adjust the sweetness of the filling?
Definitely! Feel free to reduce the amount of sugar in the peach filling if you prefer a less sweet option.
Conclusion
There’s something incredibly satisfying about biting into a warm Peach Hand Pie, where the sweet, rich flavor of peaches meets a buttery, flaky crust. Perfect for summer picnics or cozy fall afternoons, this recipe brings comfort and joy with every bite. Gather your ingredients, channel your inner baker, and enjoy making these lovely treats. Your friends and family will be asking for the recipe, so don’t forget to share the love (and the hand pies)! Happy baking!
Peach Hand Pies
Ingredients
Method
- Peel and dice the peaches into ½-inch pieces. In a large mixing bowl, sprinkle the diced peaches with ½ cup granulated sugar and gently toss to combine. Cover the bowl with plastic wrap and set aside for an hour to develop juices.
- In a food processor, combine flour, sugar, and salt. Add cold butter and shortening, pulsing until the mixture resembles coarse meal. Slowly add ice water, pulsing gently just until the dough begins to hold together. Avoid over-processing.
- Gather the dough into two halves, forming each into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to overnight.
- After an hour, drain the juice from the peaches into a medium saucepan, reserving the peaches. Whisk in cornstarch, cinnamon, and salt. Cook over medium heat, stirring constantly until the syrup boils and thickens (about 2 minutes). Once thickened, remove from heat, stirring in lemon juice and almond extract. Gently fold in the reserved peaches and excess juice; set aside to cool.
- Remove the chilled dough from the refrigerator, allowing it to rest for 10-15 minutes. Lightly flour a clean surface and roll out one disc to about ⅛-inch thick. Cut out as many 4-inch rounds as possible. Gather and set aside any scraps.
- Preheat the oven to 350°F (175°C). Place the rounds on a large piece of parchment paper. Beat together the egg and milk, brushing the mixture over the pastry rounds. Place 1 heaping tablespoon of peach filling in the center of each round. Fold up to form a taco shape, pinching and sealing the edges, and crimp with a fork. Cut a few slits in each pie for venting and place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes before baking.
- Remove pies from the fridge, brush the tops with egg mixture, and bake for 30 minutes or until golden brown. Let cool on a wire rack.
- Whisk together powdered sugar, milk or cream, and almond extract until smooth. Adjust consistency as desired.
- Drizzle the icing over cooled pies and enjoy immediately. Leftover pies can be stored in an airtight container in a single layer in the refrigerator.
