Description

This Peach Hand Pie Recipe is a delicious way to celebrate one of summer’s most beautiful fruits. They’re baked rather than fried with a delicious vanilla peach filling and a little sprinkling of sugar on top.

Ingredients

Scale

For the Crust:

3 cups (360 g) all-purpose flour
1 tsp. (6 g) salt
1 Tbsp. (12 g) sugar
12 T (170 g) unsalted butter, cold and diced into small cubes
1/3 cup (32 g) shortening, very cold
10–12 Tbsp. ice water

For the Filling:

4 1/2 –5 cups peaches
2/3 cup white sugar
1/4 cup cornstarch
2 Tbsp. lemon juice
1 egg for egg wash
Coarse sugar (i.e. turbinado, cane sugar, etc.) for sprinkling

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Instructions

For the Crust:

In a bowl, combine the flour, sugar, and salt. Give it a stir to combine, then cut in the shortening until it is in small pieces. Next, cut in the butter until it is about the size of peas.

Use a fork to mix in the water a few tablespoons at a time until you have a rough dough that is just coming together. Press it together into a ball, then flatten it into a disc, wrap it in plastic wrap, and refrigerate for 30-45 minutes. It can also keep in the refrigerator for up to 3 days.

For the Filling:

Combine the peaches, sugar, cornstarch, and lemon juice in a medium saucepan. Slit the vanilla bean lengthwise with a sharp knife, then scrape along the inside with the blunt side of the knife to remove the seeds inside. Stir them into the fruit mixture, then let it all sit for about 30 minutes to allow the sugar to bring out the peach juices. This process is called mascerating.

Place the saucepan over medium low heat and cook the filling, stirring frequently, until the juice has thickened and is not longer cloudy from the cornstarch. Make sure to stir often to prevent the sugars from scorching in the pan. Cool the filling completely before using.

To Make the Pies:

Fold opposite corners of pie crust over the filling to form a triangle, then press along the edges with the end the tines of a fork. Brush the tops of the pies with egg wash, then sprinkle coarse sugar over the tops. Using a sharp knife, cut a small X or other vent hole in the top of each one to allow steam to escape during baking.

Bake at 375F for 25-30 minutes, or until the bottom of the pies are golden brown.