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–+ servings

Peach Hand Pies

All the best parts of peach pie, in a handheld package. Juicy summer peaches are tucked inside a flaky, buttery cornmeal crust, sprinkled with crunchy sugar and baked until deeply golden.
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Servings 10 handpies
Calories 421 kcal

Ingredients
  

Hand Pie Dough

  • 86 grams sour cream, full-fat or light (5%); do not use fat-free.
  • 150 grams ice-cold water
  • 340 grams all-purpose flour
  • 80 grams cornmeal
  • 10 grams sugar
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton's Kosher salt
  • 200 grams cold unsalted butter, cut into 1/2 inch pieces

Filling

  • 600 grams peaches, about 4-5 medium peaches
  • 40 grams granulated sugar
  • 9 grams tapioca starch or all-purpose flour
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 pinch salt

Assembly

  • 1 large egg, lightly beaten
  • 60 grams coarse white sparkling sugar
  • 2 tablespoons all purpose flour

Instructions
 

Hand Pie Dough

  • Whisk sour cream and ice water together in a small bowl; set aside. In a food processor fitted with the metal blade, combine flour, cornmeal, sugar, and salt. Pulse to mix.
  • Add the cold butter and pulse 8 to 10 times, until the mixture resembles coarse crumbs with butter pieces ranging from breadcrumbs to small peas.
  • With the machine running, slowly pour in the sour cream mixture. Process just until the dough comes together in moist, shaggy curds. Turn the dough onto the counter and gently gather it into a ball. Divide into 4 equal pieces and shape each into a disc.
  • Lightly flour one disc and roll it between two sheets of parchment into an oval about 14 inches long and 9 inches wide. Repeat with the remaining discs. Refrigerate the dough, still between the parchment sheets, for about 30 minutes.
  • To make ahead, keep the rolled dough ovals between sheets of parchment, wrap tightly in plastic, and refrigerate for up to 3 days or freeze flat for up to 1 month.
  • Using a 4-inch round cookie cutter or plate as a guide, cut four circles from each dough oval. After using all the dough you will have about 16 circles. Gather scraps, re roll and cut an additional 4 circles, for a total of 20 circles.
  • Use a small round cookie cutter or tip of piping bag to cut out 1/2 inch circles from half of the dough rounds. These are vent holes for the top of each hand pie, to allow steam to escape. Set dough rounds on parchment lined baking sheet, stacking with parchment between layers and refrigerate while making filling.

Peach Filling

  • No need to peel peaches. Wash well. Cut peaches in half and remove pit. Dice peaches into 1/2 inch cubes and place into large bowl. You will have about 4 1/2 cups diced peaches.
  • Add sugar, tapioca starch or flour, lemon juice, cinnamon and salt and mix filling well. Set filling aside.

Assemble and Bake Hand Pies

  • Arrange two racks in the oven—one in the top-middle position, the other in the bottom-middle. Preheat the oven to 425°F. Line two 18 x 13 inch baking sheet with parchment paper.
  • Lay 5 dough circles (the ones without the cut out vent holes) onto each baking sheet. Brush edges of each dough circle with beaten egg. Top each circle with a scant 1/4 cup filling.
  • Top each pie with a dough round that has vent hole cut our. Press around edges gently to seal. Dip tines of fork in flour and press fork around edges to get a good seal.
  • Brush hand pies with beaten egg and sprinkle with coarse sugar.
  • Once the hand pies are assembled, pop them back into the fridge for about 20 minutes to firm up the pastry for before they go into the oven. This will give you a flakier crust and better-defined pies.
  • Place one baking sheet on lower rack, and second baking sheet on upper rack, Bake for 15 minutes. Turn oven temperature down to 375° F and switch position of the trays. Bake for another 15 minutes, until bottom of hand pies are deeply golden. Depending on your oven, you might need an extra 5-7 minutes.
  • Remove from oven and let cool slightly on wire rack before serving. These are delicious hot, warm or even at room temperature.

Notes

This is the perfect make-ahead dough. Store it in the fridge for up to 3 days or freeze for up to a month—so you’re always ready when a craving for hand pies strikes.

Nutrition

Calories: 421kcalCarbohydrates: 32gProtein: 12gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 95mgSodium: 791mgPotassium: 128mgFiber: 2gSugar: 2gVitamin A: 720IUVitamin C: 1mgCalcium: 230mgIron: 2mg
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