Peach Hand Pies
These peach hand pies are cute mini pies that fit perfectly in your hand. They're made out of a buttery homemade pie crust and a fresh peach filling!
Equipment
- Rolling Pin
- Mixing Bowls
- Food Processor
- Saucepan
- Round Cookie Cutter
Ingredients:
Pie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold & cubed (2 sticks)
- 8-10 tablespoons ice water
Peach Filling
- 2 cups diced peaches, skins peeled
- ¼ cup brown sugar
- 2 tablespoons corn starch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 large egg with a splash of water, for the egg wash
- coarse sugar (optional)
Instructions:
Pie Dough
- In a food processor, combine the flour, salt, and cold cubed butter. Press the pulse button on the food processor 4-6 times until the mixture resembles coarse crumbs (you can also make the crust in a large bowl using a pastry cutter).
- Add 2 tablespoons of ice water at a time, pulsing each time. Continue adding 2 tablespoons at a time until the dough starts to clump together (I add a total of 8 tablespoons).
- On a lightly floured surface, press and fold the dough until a ball forms. Divide the ball in two, flatten into disk shapes, and individually wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour.
Peach Filling
- In a medium-sized saucepan over medium heat, add the diced peaches, brown sugar, corn starch, lemon juice, vanilla extract, and cinnamon. Mix until combined. Occasionally stir the mixture with a silicone spatula until it starts to boil and thicken.
- Once thickened, remove the pan from the heat and transfer the filling to a heat safe bowl. Place it into the freezer and stir every 10 minutes until cooled.
Assemble the Pies
- Once the filling has cooled and the dough has chilled, roll the pie dough out on a lightly-floured surface using a rolling pin. Use a 4-inch cookie cutter and cut out 10 circles. Repeat with the other pie dough. You'll need a total of 20 circles.
- Use a sharp knife or a small cookie cutter to cut two openings onto the top of 10 circle pie crusts.
- On a baking sheet lined with a silicone baking mat, place one circle on and lightly brush it with the egg wash. Add 1 tablespoon of the peach filling directly to the center of the dough and top with one of the cut pie dough circles. Use a fork to crimp down all sides of the dough until fully sealed.
- Repeat the step above until all 10 mini pies have been formed. Place the baking sheet into the freezer while the oven preheats.
- Preheat the oven to 400 degrees. Once heated, lightly brush the tops with the egg wash and sprinkle on the coarse sugar. Place the whole pan into the oven and bake for 18-23 minutes, or once they are golden-brown on top.
- Allow the pies to cool before serving. Keep any leftover pies in the refrigerator for up to 5 days.
Notes:
Pie Crust: If making your own dough, be sure to chill it in the refrigerator for at least 40 minutes and that it's covered in plastic wrap. If using storebought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
Pie Filling: To cool the filling quickly, place it in the freezer and stir it every 10 minutes.
Cookie Cutter: Use a 4-inch round cookie cutter to cut out a total of 20 circles.
Nutrition
Serving: 1pieCalories: 325kcalCarbohydrates: 34gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 242mgPotassium: 86mgFiber: 1gSugar: 8gVitamin A: 669IUVitamin C: 2mgCalcium: 17mgIron: 2mg
Tried this recipe?Let us know how it was!