These peach hand pies are sweet, juicy peaches spiked with cinnamon and vanilla wrapped up in the best crisp and buttery, flaky pastry. So easy and perfectly portable.
226gunsalted butter, cubed and chilled (2 sticks / 1 cup / 8oz)
⅓ - ½cupiced water (only use as much as needed)
FOR THE FILLING
1largepeach or 1 ½ medium peaches, peeled and finely diced (about 1 ⅓ cups diced)
2tablespoonsbrown sugar(40g / 1.4oz) (notes 1)
1teaspoonvanilla extract
1teaspooncornflour (US cornstarch)
½teaspoonground cinnamon
TO FINISH
1egg yolk mix with a teaspoon of milk
½cupicing sugar (powdered sugar)(65g / 2.3oz)
1teaspoonmilk
For best results, always weigh ingredients where a weight is provided
Instructions
TO MAKE THE PASTRY:Place the flour, sugar, salt and butter into the bowl of a food processor and pulse until it looks like lumpy sand. You want to see pieces of butter about the size of a lentil.
With the food processor on low, drizzle in the ice water iced water 1 tablespoon at a time until the dough just starts forming small clumps - only use as much water as you need, often ⅓ cup is fine.
Turn the dough out onto a lightly floured surface (it will be quite loose and crumbly) and just gently pull it together – don’t knead it too much (see notes).
Shape the dough into a smooth-ish disk. Wrap it up in plastic wrap and chill in the refrigerator for at least 45 minutes or up to 2 days.
TO MAKE THE FILLING:Mix the filling ingredients - diced peaches, sugar, vanilla, cornflour and cinnamon - together in a bowl and set aside.
PREHEAT THE OVEN:Preheat the oven to 200C (180C fan) / 395F. Line a baking sheet with baking paper.
Cut the disk of pastry dough into 2 pieces. Place the first one onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 3mm (⅛ inch) thick.
Use a 9cm (3 ½ inch) round cookie cutter to cut out 8 circles and remove the excess pastry out of the way.
Repeat the last two steps with the second piece of pastry dough.
If you’re gentle with the dough, and shake off any excess flour, you may be able to get a 9th pie out of it.
ASSEMBLE THE PIES:Place about 1 ½ tablespoons of the peach mixture (leaving most of the juices behind) in the centre of each of 8 circles. I use a small cookie scoop for this to keep them all even.
With your finger, run a light line of water around the edge of each one. Place another circle of pastry over the top and press down lightly around the edge.
Press down with a fork around the edge to crimp and seal the 2 pieces of pastry together. The dough may be quite soft at this point so try to work quickly but gently - or chill the dough for a few minutes to make crimping easier.
Place the cookie cutter over the top again and use it to trim and reshape the little pies. Carefully transfer the pies to the prepared baking sheet.
Beat together the egg yolk and 1 teaspoon of milk and brush it over the tops of the pies. Cut a small cross in the top to let steam out as they bake.
Bake for around 25-30 minutes or until golden and the edges look flaky. Let them cool for 5-10 minutes before adding the icing. You can transfer them to a wire rack until you're ready to ice them.
THE GLAZE:Mix together the icing sugar and remaining milk, then drizzle the icing over the top of each hand pie.
Serve warm or at room temperature. Serve the pies as they are or with vanilla ice cream for a more indulgent dessert.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
These peach hand pies should be stored in an airtight container. Store them in a cool place (like the pantry) for up to 1 day or for any longer, they must be stored in the fridge (up to 4 days).
These can also be frozen for up to 3 months, in an airtight container. Thaw in the refrigerator overnight.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.