What to Cook Wednesday: Peach Hand Pies


August 9, 2017, posted by Gina -At long last I have the Peach Hand Pie recipe to share! I think I mentioned that I am not that fond of fruit desserts but these little pies are delicious. This recipe came from a chef and I feel fortunate that it was shared with me. You could use just about any fruit in this recipe but peaches are in season right now so it seems we should enjoy their bounty while we can. Let’s get started.

PEACH FILLING
3 ripe peaches, sliced very thin
1 cup water
¾ cup sugar
½ cup orange juice
1 tsp. ground cinnamon

Combine peaches and all remaining ingredients in saucepan and cook on low for 1 hour. Cool. Place in refrigerator until ready to prepare pies.

PIE DOUGH
2 ½ cups all-purpose flour
1 tsp. salt
2 tbs. sugar
9 tbsp. frozen unsalted butter, cut into small pieces
¼ cup vodka
¼ cup cold water

Combine flour, salt and sugar in food processor and pulse 10 times. Add frozen butter and process until mixture resembles cornmeal. Combine water and vodka. With food processor on, let liquid stream into dough mixture until combined. Place food processor bowl in freezer for 15 minutes.


After 15 minutes, divide dough into 12 equal portions. Shape each dough portion into a ball. Roll each portion to a 5-inch circle. Cut dough with a 3-inch biscuit cutter.


To assemble, top one of the 3-inch circles with the peach filling then top with another 3-inch circle of dough. Press edges together with a fork to seal. Place 3 – 4 slits in each pie.


EGG WASH
1 large egg
1 tablespoon milk

Combine egg and milk and brush over tops of pies.

SUGAR TOPPING
¼ cup sugar
1 tsp. cinnamon
Combine sugar and cinnamon and sprinkle over each pie.

Bake at 425 degrees for 18 minutes or until lightly browned (this was at 12 minutes in my oven).

 

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