Prep time: 25 mins | Cook time: 25 mins | Total time: 50 mins | Yield: 16 PIES
Peach lovers, this is for you! These wonderful Peach Hand Pies are the perfect grab-and-go treat to enjoy not only for summer but all year round. With soft, flaky pastry encasing the sweet peaches you will surely lose your mind!
INGREDIENTS
PIE CRUST:
1 c. (226 grams) unsalted butter, cold and cut into 1/2” cubes
8 oz. (226 grams) cream cheese, softened and cut into 1/2” cubes
2 & 1/2 c. (300 grams) all-purpose flour
2 tsp granulated sugar
1/2 tsp salt
FILLING:
1 & 1/2 c. (255 grams) chopped peaches
1/4 c. (50 grams) brown sugar
1/2 tsp cinnamon
1/4 tsp almond extract
pinch of salt
TO ASSEMBLE:
1 large egg
1 tbsp water
sanding sugar, optional
HOW TO MAKE PEACH HAND PIES
PIE CRUST:
Step 1: In a bowl of a food processor, place the butter, cream cheese, flour, sugar, and salt. Blend for a minute until it forms a dough.
Step 2: In half, divide the dough and form each into a disc. In a plastic wrap, wrap each disc and chill in the fridge for at least 30 minutes. If refrigerated longer, make sure to allow the dough to sit at room temperature for at least 5 minutes before rolling the disc out.
Step 3: Prepare the oven. Preheat it to 375 degrees F. And using parchment paper or silicone liners, line the baking sheets.
Step 4: On a lightly floured surface, place the first chilled disc and roll it out to about 1/8-inch thickness. Cut the dough into rounds using a 4-inch round cutter. Gathering the rest of the dough, re-rolling it as needed. Do the same with the second disc. You have to have a total of about 16 cut-outs.
FILLING:
Step 5: Mix the peaches, brown sugar, cinnamon, almond extract, and salt until well combined. Among the pie crust cut-outs, divide the filling to about 1 1/2 tbsp per pie, making sure to leave enough space around the edges for sealing the pies.
TO ASSEMBLE:
Step 6: To create a half-circle, fold the pie over. Around the edges, you can dab a bit of water before pressing the edges together. And to seal the edges, use a fork or other tools.
Step 7: To create a small cut on top of the pies, use a sharp knife.
Step 8: To make an egg wash, whisk the egg with water. Over each pie, lightly brush the egg wash, then sprinkle with sanding sugar (optional). Place in the preheated oven and bake for about 20 to 25 minutes until the pies are golden brown. Remove from the oven when done and let the pies cool on the pans on the wire rack for at least 10 minutes before reverting them to a wire rack to cool completely.
NOTES:
The servings vary depending on how you roll and cut the pastry.
If using a food processor, make sure to use at least an 11-cup capacity for this volume of dough. Or just use a pastry blender, a fork, or your fingers.
Ingredients
- PIE CRUST:
- 1 c. (226 grams) unsalted butter, cold and cut into 1/2” cubes
- 8 oz. (226 grams) cream cheese, softened and cut into 1/2” cubes
- 2 & 1/2 c. (300 grams) all-purpose flour
- 2 tsp granulated sugar
- 1/2 tsp salt
- FILLING:
- 1 & 1/2 c. (255 grams) chopped peaches
- 1/4 c. (50 grams) brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp almond extract
- pinch of salt
- TO ASSEMBLE:
- 1 large egg
- 1 tbsp water
- sanding sugar, optional
Instructions
PIE CRUST:
Step 1: In a bowl of a food processor, place the butter, cream cheese, flour, sugar, and salt. Blend for a minute until it forms a dough.
Step 2: In half, divide the dough and form each into a disc. In a plastic wrap, wrap each disc and chill in the fridge for at least 30 minutes. If refrigerated longer, make sure to allow the dough to sit at room temperature for at least 5 minutes before rolling the disc out.
Step 3: Prepare the oven. Preheat it to 375 degrees F. And using parchment paper or silicone liners, line the baking sheets.
Step 4: On a lightly floured surface, place the first chilled disc and roll it out to about 1/8-inch thickness. Cut the dough into rounds using a 4-inch round cutter. Gathering the rest of the dough, re-rolling it as needed. Do the same with the second disc. You have to have a total of about 16 cut-outs.
FILLING:
Step 5: Mix the peaches, brown sugar, cinnamon, almond extract, and salt until well combined. Among the pie crust cut-outs, divide the filling to about 1 1/2 tbsp per pie, making sure to leave enough space around the edges for sealing the pies.
TO ASSEMBLE:
Step 6: To create a half-circle, fold the pie over. Around the edges, you can dab a bit of water before pressing the edges together. And to seal the edges, use a fork or other tools.
Step 7: To create a small cut on top of the pies, use a sharp knife.
Step 8: To make an egg wash, whisk the egg with water. Over each pie, lightly brush the egg wash, then sprinkle with sanding sugar (optional). Place in the preheated oven and bake for about 20 to 25 minutes until the pies are golden brown. Remove from the oven when done and let the pies cool on the pans on the wire rack for at least 10 minutes before reverting them to a wire rack to cool completely.
Notes
The servings vary depending on how you roll and cut the pastry. If using a food processor, make sure to use at least an 11-cup capacity for this volume of dough. Or just use a pastry blender, a fork, or your fingers.
