Who doesn’t love pie?
Actually, scratch that. There’s a girl I work with who doesn’t even like pie, never mind love it. But you know what she did like when I brought them in to work? These Peach Hand Pies.
And do you know what you’ll like about these Peach Hand Pies? The way they taste, of course, but also the fact that they’re fairly easy to make. Yes, they take a fair bit of time, but it’s time spent on easy tasks, I swear.
Besides, the spiced peaches inside the hand pies make the time they take to make entirely worth it. They’re utterly glorious. You get the sweetness of the peaches, but it’s nicely cut by the nutmeg and butter they’re warmed in.
And those flavours against the pie dough? Do I even need to explain why these didn’t last long?
There are a couple of things you should note when it comes to making these, though. First of all, you can choose whether to use fresh or frozen peaches. I’ve used frozen, and the pies turned out just fine. You just have to make sure the peaches are thoroughly defrosted before you use them.
Second, when it comes time to add the filling to the little pie dough circles, don’t add too much. Otherwise, you end up with filling leaking out as you’re trying to seal them, making things harder than they need to be. Even what I have in the picture there was probably more than what I actually needed.
Other than that, there’s really not a whole lot you need to know, outside of the instructions in the recipe. Preparing the peaches is pretty straightforward. As for the crust, well, you can go ahead and use your favourite dough recipe. I’m a big fan of this all-butter dough.
Once it’s finished, you end up with about 15 hand pies–the perfect amount for sharing.
Peach Hand Pies
- A batch of your favourite pie dough (enough for 1 full pie)
- 3 1/2 cups sliced peaches (fresh or defrosted)
- 3/4 cup sugar, divided
- 3/4 tbsp cornstarch
- 1/2 tsp nutmeg
- 2 tbsp butter
- 1/4 cup milk or cream
- 1/2 tsp cinnamon
- In a large bowl, sprinkle 1/2 cup of the sugar over the peaches and stir to distribute. Let this sit for about 15 minutes.
- Drain the peaches, reserving about 1/4 cup of the juice. Mix the cornstarch into the juice.
- In a medium saucepan, mix the peaches, juice, nutmeg, and butter. Cook over medium heat until the butter is melted and the liquid just starts to bubble (about 3 to 5 minutes). Pour into a bowl and set aside to cool.
- Preheat your oven to 375 F. Line two baking sheets with parchment paper.
- Roll out about half of your pie dough, until it’s about 1/8-inch thick. Cut with a large, round cookie-cutter; the circle of dough should be about 4 to 5 inches in diameter, depending on how big you want the hand pies to be.
- Spoon some of the peach mixture onto the middle of the dough circle, being careful not to add too much. Fold half the dough over itself and firmly press the edges together. Seal and crimp the edges, using a fork. Cut a small x-shape in the top. Repeat until all of the filling is gone.
- Mix the remaining 1/4 cup of sugar and the cinnamon in a small bowl. Lightly brush the top of each pie with milk or cream, then sprinkle the cinnamon-sugar on top.
- Bake for 20 to 30 minutes, until the pies crust are golden brown. Let cool for at least 10 minutes before serving.