These Summer Peach Hand Pies are a delicious way to showcase all those gorgeous, juicy peaches the season has to offer!
Plump, juicy summer peaches. Is there anything better?
How bout we peel and chop the peaches, cook them with a bit of sugar, warm cinnamon and some tart, freshly squeezed lemon juice to make a killer filling for some Summer Peach Hand Pies?
These little beauties are like summer in the palm of your hand.
And since I’ve got two hands, you know I’ll need one for each!
I made these a few weeks back for my girlfriend Michele, who’s as big a peach fan as I am.
It’s her birthday this Sunday and since Tom and I will be quarantining because we just got back from traveling, I decided to make her an early birthday dessert.
Michele and her husband Chris loved them!
I might have left one or two behind, solely for taste testing purposes, and I thought the same. Super delicious!
The pastry is ultra-flaky and the filling is just sweet enough.
These tasty little pockets have summer written all over them. Hope you bake a batch! Enjoy!
A Few Cook’s Notes for Summer Peach Hand Pies Recipe:
The recipe for the dough will make about ten 4-inch heart hand pies. You will have enough of the filling for another ten. Or you can use the filling to top some vanilla ice cream or your morning toast.
If you don’t have a small heart cookie cutter to use to vent the top of the hand pie, you can just cut a few slits in the dough to let the steam escape.
- 3 cups peaches, peeled and chopped into small cubes
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, firmly packed
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1 Tbsp. freshly squeezed lemon juice
- 1/2 tsp. vanilla extract
- 3 cups all-purpose flour, plus a bit more for dusting
- 1 Tbsp. granulated sugar
- 1/2 tsp. salt
- 1 cup (two sticks) cold unsalted butter, cut into small cubes
- 4 Tbsp. cold shortening, cut into small cubes
- 1/2 cup cold water
- 1 large egg, whisked with one tablespoon water
- In a medium saucepan, combine all ingredients for the peach filling and cook over medium heat for 15 minutes, stirring often. Remove from heat and let cool. Refrigerate until ready to use.
- For the pastry, in a large bowl whisk together the flour, sugar and salt until combined. With a pastry blender, cut in the butter and shortening until coarse crumbs form. Add 1/2 cup cold water and mix together until mixture forms large clumps. Turn the dough out onto a floured surface and form into a disc. Wrap tightly in plastic wrap. Chill up to one hour or over night. If chilling over night remove from refrigerator 20 minutes before rolling dough out.
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper. Set aside. On a lightly floured surface, roll disc out to 1/4 inch thick. Using a 4-inch cookie cutter cut shapes. If you happen to have a small heart cookie cutter, use on half of the heart cutouts for the top of the pies, If you don't, just wait until you assemble the pies and you can cut a few slits in the top to vent. Transfer shapes to prepared sheets and chill in fridge for 15 minutes.
- Spread heaping tablespoonful of the cooled peach filling on half of the cutouts, leaving about a 1/2 inch border. Brush edges with the egg wash mixture. Cover with remaining cutouts and crimp the edges with a fork. (see photo) If you didn't use a heart cutout for the top of each hand pie either cut 2-3 slits in the top of each pie or prick the tops of the pastries with a fork so steam can escape. Chill in the fridge for 20 minutes.
- Remove from the refrigerator and brush tops with egg wash. Sprinkle pies with a bit of granulated sugar, if desired. Bake for 24-27 minutes or until lightly browned, rotating pans halfway through. Remove from oven and cool on baking sheet for 5 minutes, then remove to wire rack to cool completely.