Dessertscountryliving
Spiced Peach Hand Pies
These picnic-ready pies are the ultimate summer dessert!
👥 9 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 50 min👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●saucepan
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Make the crust: Pulse flour, salt, and sugar in a food processor until combined, 2 to 3 times. Add butter and pulse until butter is the size of almonds, 5 to 6 times. While pulsing, drizzle in 10 tablespoons water. Squeeze a small handful of dough; if dough does not hold together or there are dry patches, add additional water, 1 tablespoon at a time. Divide dough in two. Flatten into a 5- by 6-inch rectangle. Wrap in plastic wrap and chill at least ⏱️ 2 hours or up to overnight.
2
Make the filling: Combine peaches, brown sugar, salt, cinnamon, and nutmeg in a bowl. Let stand ⏱️ 10 minutes. Melt butter in a small saucepan over medium heat. Add peach mixture and cook, stirring occasionally and breaking up peaches with a spoon, until thickened, 3 to ⏱️ 4 minutes. Whisk together lemon juice and cornstarch in a bowl. Add to peach mixture and cook until thickened, about ⏱️ 30 seconds. Stir in vanilla. Cool completely. Cover and chill at least ⏱️ 2 hours.
large peaches, peeled, pitted, and chopped2
3
Line a baking sheet with parchment paper. On a lightly floured work surface roll one piece of dough into a 12- by 10-inch rectangle. Trim to an 11- by 9-inch rectangle, then cut out nine 3- by 3 1/2-inch rectangles; place on prepared baking sheet. Repeat with remaining dough. Chill until firm, ⏱️ 30 minutes and up to 1 day.
4
Preheat oven to 400°F. Line a second baking sheet with parchment paper. Brush edges of 1 dough rectangle with egg. Spoon 1 heaping tablespoon filling into center. Place another dough rectangle on top and press edges with tines of a fork to seal; place on prepared baking sheet. Repeat with remaining dough, egg, and filling. Brush tops with beaten egg and sprinkle with sugar, dividing evenly. Cut a small X in the center of each pie. Freeze ⏱️ 15 minutes. Bake until golden brown, 20 to ⏱️ 25 minutes. Transfer to a wire rack to cool.
large egg, lightly beaten1
5
Make the glaze: Whisk together confectioners’ sugar, salt, and lemon juice in a bowl (glaze should be thick but pourable.) Drizzle over pies. Let set ⏱️ 30 minutes before serving.
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