Description

Delightfully flaky Peach Hand Pies filled with a sweet, cinnamon-spiced peach filling and a luscious almond-flavored glaze. These handheld pastries combine a buttery crust with juicy, tender peaches cooked into a thick filling, perfect for snacking or dessert. With a crisp exterior and a soft, flavorful interior, these hand pies are baked to golden perfection and drizzled with a simple powdered sugar glaze for a touch of elegance.

Ingredients

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For the Pastry Dough

2 ½ cups all-purpose flour (318g)
1 teaspoon granulated sugar
1 teaspoon salt
8 tablespoons cold unsalted butter, cut into ½-inch pieces (4oz or 113g)
⅓ cup solid shortening like Crisco (63g)
6 tablespoons ice cold water, plus 1 tablespoon if needed
1 large egg mixed with 1 tablespoon milk (for brushing)

For the Peach Filling

5 medium to large peaches, peeled and diced
½ cup granulated sugar (110g)
2 tablespoons cornstarch
¼ teaspoon cinnamon
Dash of table salt
Juice of ½ a lemon
A few drops of almond extract

For the Icing

1 cup powdered sugar (115g)
1 tablespoon milk or cream (adjust for desired consistency)
¼ teaspoon almond extract

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Instructions

Peel and dice the peaches: Start by peeling the peaches to remove the skin. Then dice them into small, uniform pieces to ensure even cooking and a pleasant texture in the filling.
Mix peaches with sugar: Place the diced peaches in a large bowl and sprinkle with ½ cup granulated sugar. Let this mixture sit for about 10-15 minutes to draw out the natural juices from the peaches, which will help create a juicy filling.
Prepare the pastry dough: In a food processor or mixing bowl, combine the all-purpose flour, 1 teaspoon sugar, and 1 teaspoon salt. Pulse or mix to blend.
Incorporate fats and water: Add the cold butter pieces and shortening to the flour mixture. Pulse or cut in until it resembles coarse crumbs. Gradually add 6 tablespoons of ice cold water, one tablespoon more if needed, and mix just until the dough begins to come together.
Divide and chill the dough: Divide the dough into two equal portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up, which helps produce a flaky pastry.
Cook peach filling: Drain some of the juice from the peach mixture into a saucepan. Combine the peach juice with the cornstarch, cinnamon, salt, lemon juice, and almond extract. Bring this mixture to a boil over medium heat, stirring constantly until it thickens. Remove from heat and gently fold the thickened juice back into the peaches to coat evenly.
Roll out the dough: On a lightly floured surface, roll out one dough disk to about 1/8 inch thickness. Use a round cutter (around 4 inches in diameter) to cut out dough circles.
Assemble hand pies: Place a spoonful of the peach filling onto the center of each dough round. Fold the dough over to create a half-moon shape and press the edges firmly to seal. Use a fork or your fingers to crimp edges and create small vents on top for steam to escape during baking.
Brush with egg wash and bake: Preheat the oven to 375°F (190°C). Place the pies on a baking sheet lined with parchment paper. Brush each hand pie with the egg and milk wash to develop a golden brown crust. Bake for 25-30 minutes or until the pies are puffed and golden.
Prepare the icing: While the pies bake, whisk together powdered sugar, milk or cream, and almond extract until smooth. Adjust consistency by adding more milk or sugar as needed.
Cool and glaze: Allow the baked pies to cool on a wire rack for at least 15 minutes. Drizzle or spread the almond icing over the warm or cooled hand pies for a sweet finishing touch.
Serve: Enjoy the Peach Hand Pies warm or at room temperature as a delightful treat or dessert.

Notes

For easier peeling of peaches, blanch them in boiling water for 30 seconds then transfer to ice water.
Dough can be made a day ahead and refrigerated to save time.
If peaches are not in season, frozen peaches can be used but should be thawed and drained well.
Adjust sugar in the filling based on the sweetness of your peaches.
Ensure the pies have vents or slits to prevent bursting during baking.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.