Flaky crust, sweet and seasonal filling, no utensils required! These hand pies are portable for picnics or a casual dessert anywhere, really. There is just enough spice to complement the natural sweetness of ripe peaches. Nectarines are also an easy substitute, and you can easily skip the blanching and leave the skins on.
Makes 4 pies
- 2 ½ cups (325 grams) all-purpose flour
- ½ teaspoon salt
- 16 tablespoons (227 grams) cold unsalted butter
- ½ – ¾ cup cold water
Peach Pie Filling
- 1 ½ pounds (680 grams) ripe peaches, about 5
- 1 teaspoon lemon juice
- ¼ cup (50 grams) granulated sugar
- ¼ cup (54 grams) brown sugar
- ¼ teaspoon salt
- 3 tablespoons cornstarch
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ cup water
- 1 large egg (50 grams)
Make the Pie Dough
- In the bowl of a food processor, combine the flour and salt and pulse to combine.
- Dice the cold butter and add to the food processor. Pulse a few times until large pea-sized chunks remain.
- Slowly add the water, pulsing ¼ cup at a time until the mixture holds together when pressed between your fingers. Flatten into two discs, wrap in plastic and refrigerate for at least one hour.
Make the Peach Filling
- Blanch the peaches in a pot of boiling water for 30 seconds to a minute, then submerge in an ice bath. Peel the skins off, pit and then cut into ½ to 1-inch chunks.
- Add the peaches, lemon juice, sugars and salt to a medium saucepan over medium heat. Cook until the fruit releases some of its juice and begins to soften, about 3 to 5 minutes.
- In a small bowl, add the cornstarch, cinnamon and cardamom together and then whisk in the water. Add the mixture to the peaches, stirring to combine.
- Cook until the mixture thickens, about another 3 to 5 minutes. Remove from heat and let cool to room temperature.
Assemble the Hand Pies
- Preheat the oven to 425°F. Line a half sheet pan with parchment paper and set aside.
- Roll out half of the pie dough and cut out 4 rectangles approximately 4-by-6-inches each. Lay each on the parchment and fill with ¼ of the filling, leaving a ½-inch border on all sides.
- Roll out the second half of the pie dough and cut out the same size rectangles as the first batch.
- Whisk the egg to break it up and brush the borders of the peach-filled rectangles.
- Lay the second pie dough rectangles over the first, being sure to seal in the peaches on all sides by pressing down with your fingers. With the prongs of a fork, press the borders together. Make 3 small vents in the top of each pie and then bake for 20 to 25 minutes or until golden brown. Serve warm or at room temperature. Hand pies can be stored in the refrigerator for up to 3 days.