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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Peach Hand Pies

This week Chelle and I decided to make another dessert together.  What can I say, we both have a major sweet tooth, and desserts are so much fun!  I had some good friends over for dinner Monday night.  I made spicy shredded pork tacos again at Ben’s request (they are his new love), and I thought these would be a nice way to finish off the meal.  I have made hand pies once before and they were really great, but these were AMAZING!  The dough is just incredible – super flaky, light, and buttery.  I did a peach filling but I think they would be delicious with almost anything inside!

The process for making this dough is definitely on the fussy side, with many steps of chilling, cutting, chilling, mixing, chilling, etc. and on and on.  But, it is totally worth it because the end result is so light and flaky.  I halved the recipe and cut much larger rounds of dough than the original recipe recommends since I wanted these to be bigger than just a couple of bites.  I didn’t have bourbon on hand so I just added a splash of spiced rum and it was fine.  I also didn’t have any sanding sugar and really didn’t want to buy any just for this recipe, so I just sprinkled with regular granulated sugar.  Not as cute and decorative, but it does give a bit of added sweetness.   I cannot wait to make this recipe again and play around with other fillings.  Yum!

Peach Hand Pies

Ingredients:

For the pastry:

2 ½ cups all-purpose flour

½ tsp. salt

2 sticks unsalted butter, cut into small pieces

½ cup sour cream

4 tsp. fresh lemon juice

½ cup ice water

 

For the filling:

2 lb. peaches

¼ cup flour

¼ cup sugar

pinch of salt

1 tsp. bourbon

½ tsp. vanilla extract

 

1 egg yolk beaten with 2 tbsp. water, for egg wash

coarse sanding sugar, for decoration

 

Directions:

To make the pastry, in a bowl combine the flour and salt.  Place the butter in another bowl.  Place both bowls in the freezer for 1 hour.  Remove the bowls from the freezer and make a well in the center of the flour.  Add the butter to the well and cut it into the flour using a pastry blender until the mixture resembles coarse meal.  Make another well in the center.  In a small bowl, whisk together the sour cream, lemon juice and water, and add half of this mixture to the well.  With your fingertips, mix in the liquid until large lumps form.  Remove the large lumps and repeat with the remaining liquid and flour-butter mixture.  Pat the lumps into a ball; do not overwork the dough.  Cover with plastic wrap and refrigerate for 1 hour.  (If preparing ahead of time, the dough can be stored at this point for up to 1 month in the freezer.)

 

Divide the refrigerated dough in half.  On a lightly floured work surface, roll out one half of the dough to 1/8” thickness.  Using a round biscuit cutter (or tracing around a circular piece of cardstock) cut out circles of dough in your desired size.  Repeat the rolling and cutting process with the remaining dough.  Transfer the circles to a parchment lined baking sheet and place in the refrigerator to chill for another 30 minutes.

 

To make the filling, peel and chop the peaches into small pieces (about ½ -inch dice).  Mix them with the flour, sugar, and salt.  Add bourbon and vanilla if desired and mix well.

 

Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, about 2-3 minutes.  Spoon filling into the center of each dough round, making sure not to overfill, and to leave enough of an edge to properly seal the dough.  Quickly brush the edge of the dough with a bit of cold water, fold in half to cover the filling.  Seal the edges and make a decorative border by pressing the edges of the dough together with the tines of a fork.  Repeat the process with remaining dough rounds.  Place filled hand pies back into the refrigerator to chill for another 30 minutes.

 

Preheat the oven to 375°.  Remove the chilled hand pies from the refrigerator, cut a small slit in each, and lightly brush the tops of the pies with egg wash.  Sprinkle sanding sugar generously over the pies, and place in the oven to bake.  Bake until pies are golden brown and just slightly cracked, about 20-25 minutes.  Remove the pies from the oven and let stand to cool slightly before serving.

Source: adapted from Smitten Kitchen

  • http://sweetsavorysouthern.wordpress.com Renea(MrsSchoon)

    Oh my gosh! This is the first thing that has made my mouth water since I had my wisdom teeth out last week. Mmm, I’ll definitely have to try these sometime.

  • http://chelley325.wordpress.com Chelle

    They look fabulous! I loved how flaky these pastries were, awesome pick!

  • http://dinneranddessert.wordpress.com Erin

    These look delicious! I’ve had my eye on this recipe ever since Deb posted it. I was thinking about making them for an event I’m baking for next weekend, so maybe I’ll get my chance soon! I love how versatile it is and how you can play around with so many different fillings.

  • http://familyfriendsandfood.blogspot.com patsyk

    My sis-in-law made strawberry hand pies over the summer and they were amazing. Yours are making my mouth water!

  • http://www.lichtyfamilyblog.blogspot.com/ Maria

    Cute little pies and peach is my favorite!

  • http://www.apotofteaandabiscuit.blogspot.com Sylvie

    Pretty perfect peach pies!

  • http://yumninja.blogspot.com susan

    ooh, portable delicious-ness :)

  • http://www.heplusmeequalswe.blogspot.com Lindsay

    OOO I love hand pies! My grandmother use to make the best cherry and apple hand pies. *mouth begins to water* I may definately have to try these out someday!

  • http://www.ChristysKitchenCreations.blogspot.com Christy

    Oh Annie, these look amazing!! You are so creative! Love this recipe. :)

  • http://dillionaire.blogspot.com Katie

    Those look sooooooooo good!

  • http://www.blazinghotwok.com dp

    These really look amazing! I think I’ll try some type of apple filling since we’ve got so many apples around. Thanks for sharing!

  • http://www.imperrfections.blogspot.com meg.kat

    These are making my tummy grumble!

  • Gumby

    I just made these and they are fabulous. I agree the pastry is worth the extra effort. Yummy! Thanks for posting this.

  • Julie

    Hi Annie…Wanted to make these for the 4th of July weekend. I was thinking about blueberry. Any suggestions/amounts on how I should put the filling together? I thought maybe follow the same filling listed above but not quite sure on the amount of blueberries I should use. thanks!

  • Annie

    Hmmm…you know, I’m not sure. I would guess maybe no more than a quarter cup of filling per hand pie. I would recommend looking at the blueberry pie recipe I have and making that filling, and make the amount of filling based on that estimate. Good luck and enjoy!

  • Johnnie

    Years ago there was a lady who made sweet potato & pumpkin fried or hand pies. Have you thought of trying them for a filling for your hand pies? They were so good, but I don’t have a recipe. Thank you for the peach hand pies. I make a lot of pies & desserts for my family at Thanksgiving, so I will try the peach hand pies.

  • MissMeliss

    Hi Annie! I made these peach handpies and ran into some issues that I was hoping you could help me out. I felt as if the filling was not sufficient in flavor. There was something missing. My family and I sat down and put our heads together. We all picked a spice and added a dash of it onto our handpies. The winner of it was adding a dash of allspice. Do you have any other suggestions for me? Also I made the dough which came out brilliantly!

    Love all that you Cook!
    Meliss

  • annieseats

    Honestly I think really good peaches are the thing that make peach pie great and you shouldn’t need much else. However, I’d skip the allspice, add a dash of nutmeg and if you aren’t opposed, a splash of dark rum. It’s awesome!

  • Steph

    Made these tonight for Thanksgiving. Used different fillings, but the pie crust was absolutely amazing. Easy enough to make and absolutely delish. The bake time varied but I think I made mine bigger, so you just have to keep an eye on that. Will definitely be making again!