Peach Hand Pies are a perfect grab-and-eat treat for peach lovers!

INGREDIENTS

FOR THE PIE CRUST:

  • 1 cup (226g) unsalted butter, cold and cut into 1/2-inch cubes
  •  8 ounces (226g) cream cheese, softened and cut into 1/2-inch cubes
  •  2 & 1/2 cups (300g) all-purpose flour
  •  2 teaspoons granulated sugar
  •  1/2 teaspoon salt

FOR THE FILLING:

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  • 1 & 1/2 cups (255g) chopped peaches
  •  1/4 cup (50g) brown sugar
  •  1/2 teaspoon cinnamon
  •  1/4 teaspoon almond extract
  •  pinch of salt

FOR ASSEMBLY:

  • 1 large egg
  •  1 tablespoon water
  •  sanding sugar, optional

INSTRUCTIONS

TO MAKE THE PIE CRUST:

  1. Place the butter, cream cheese, flour, sugar, and salt in the bowl of a food processor.** Pulse for about a minute, or until a dough forms.
  2. Divide the dough in half, and form each portion into a disc. Wrap each disc in plastic wrap and refrigerate for 30 minutes. If you need to refrigerate longer, then you may need to let the dough sit at room temperature for about 5 minutes before rolling it out.
  3. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
  4. Place one disc of the chilled dough on a lightly floured surface. Roll the dough to 1/8-inch thickness. Use a 4-inch round cutter to cut the dough into rounds. Gather and re-roll the remaining dough once as needed. Repeat with the remaining disc of dough. (You’ll have about 16 cut-outs.)

TO MAKE THE FILLING:

  1. Combine the peaches, brown sugar, cinnamon, almond extract, and salt.
  2. Divide the filling among the pie crust cut-outs, using about 1 & 1/2 tablespoons per pie. Leave a margin around the edges for sealing the pies.
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TO ASSEMBLE:

  1. Fold over each pie to make a half circle. Press the edges together. (Dab a little water around the edges to help them hold together if needed.). Use a fork or other tool to seal the edges.
  2. Use a sharp knife to make a small cut in the top of each pie.
  3. Combine the egg and water to make an egg wash. Lightly brush the egg wash over the tops of the pies. (You won’t use all of the egg wash.) Sprinkle with sanding sugar, if desired.
  4. Bake 20 to 25 minutes, or until the pies are golden brown. Cool on the pans on a wire rack for 10 minutes. Then transfer the pies to a wire rack to cool completely.

NOTES:

Your yield may vary depending on how efficiently you roll and cut the pastry.

**I recommend a food processor with at least an 11-cup capacity for this volume of dough. Alternately, you can also mix with a pastry blender, a fork, or your fingers.

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