Description
Delicious peach hand pies with a flaky pastry crust and sweet peach filling, topped with a simple almond icing. Perfect for a summer treat!
Ingredients
Units
Scale
For the pastry crust:
- 2 1/2 cups all-purpose flour (318g)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter cut into 1/2-inch pieces (4oz or 113g)
- 1/3 cup solid shortening like Crisco (63g)
- 6 tablespoons ice cold water plus 1 T if needed
- 1 large egg mixed with 1 tablespoon milk for brushing on the pies
For the filling:
- 5 medium to large peaches
- 1/2 cup granulated sugar (110g)
- 2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- dash of table salt
- juice of 1/2 a lemon
- a few drops of almond extract
For the icing:
- 1 cup powdered sugar (115g)
- 1 tablespoon milk or cream more or less for desired consistency
- 1/4 teaspoon almond extract
Instructions
- Prepare the peaches and filling: Peel, dice, and mix peaches with sugar. Let sit for an hour.
- Make the pastry dough: Combine dry ingredients, pulse in fats, add water, form dough, and chill.
- Cook the peach filling: Drain juice, cook with cornstarch, cinnamon, salt, lemon, and almond extract.
- Roll out the dough: Divide, roll, cut into rounds, and fill with peach mixture.
- Bake the hand pies: Brush with egg wash, seal, vent, refrigerate, and bake at 350°F for 30 minutes.
- Make the icing: Whisk together powdered sugar, milk or cream, and almond extract until smooth. Drizzle over cooled pies.
Notes
- For a golden crust, brush the hand pies with egg wash before baking.
- Refrigerate unbaked hand pies if the dough becomes too warm or sticky.
- Store leftover pies in the refrigerator in an airtight container.
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 15g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
