A little birdy told me it was National Peach Month and living in the land of peaches, well I just had to whip something up. So with a fresh bushel in hand and plenty of pie crust I had made the night before I thought what’s better than homemade Georgia peach hand pies? We all know I love hand pies as proven by THIS recipe (they’re just so dang easy and transportable), I thought lets give it another go. I’ll probably have to officially retire hand pies now (though I feel a savory one coming for fall), but it was worth the repeat to nosh all Sunday on these delicious little pies (cinnamon is the secret my friends). Oh, and while we’re feeling all peachy, may I suggest washing your hand pie down with one of THESE? truly, MKR
*Silpat Mat, Martha Stewart for Macys || Striped Napkins, Sur La Table || Cookie Sheets, Calphalon || Fluted Pastry Wheel, Williams Sonoma
- FOR THE DOUGH
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling dough
- 1 teaspoon salt
- 1 teaspoon sugar
- 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
- 4 tablespoons ice water, plus 4 more, if needed
- FOR THE FILLING
- 6-8 fresh, soft peaches (enough for 4 cups peach mixture)
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon fresh lemon juice
- heart shaped cookie cutter
- FOR THE EGG WASH
- 1 egg
- 2-3 tablespoons of water
- FOR THE CRUST
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
- Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
- Turn dough out onto a work surface; form dough into two 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- About 15 minutes before the dough is ready to be removed from the refrigerator pre heat oven to 400 degrees.
- FOR THE FILLING
- Wash and remove skin from peaches, cut and dice into small squares and place into a large mixing bowl.
- Add 2 tablespoons of sugar, 1 tablespoon of brown sugar, 1 tablespoon of cinnamon, and the juice of 1/2 a lemon. Mix and set aside.
- Unwrap your pie dough; place on a large piece of floured waxed paper or floured surface. Roll dough into two 14-inch rounds. Using your fluted pastry cutter cut out squares and place half of them on to a lined cookie sheet.
- Scoop approximately 2 tablespoons of peach mixture and place on to cut pie dough. Place another piece of pie dough on top creating a complete hand pie and gently press down the sides. Using a fork moving all around the border and press down to create a crease and seal your pies. Repeat until there are no more squares left.
- Beat egg and 2 tablespoons of water in a bowl, and brush each pie completely with the mixture. Sprinkle sanding sugar on top of each and cut an X in the top allowing steam to release.
- Bake 18-20 minutes or until pies turn a golden brown.
- Let cool 5 minutes before devouring.
- **If from scratch dough isn't your thing feel free to buy store bought!
