All the delicious flavor of a peach pies in mini form. Peach hand pies made with simple ingredients and baked to perfection, finished with a sweet glaze.
Author: Mikayla M
9 ouncesflour, all purpose2 cups, minus 2 Tbs
6ouncesbutter, unsalted12 TBS
3 ouncescold water5.5 TBS
1 1/2 tbscornstarch
1/8 tsp salt
1/2cupsifted powdered sugar
Combine flour, sugar, and salt in a bowl. Cut cold butter into cubes and rub into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs, no bigger than the size of peas.*
Add in half the water and mix together, add in remaining water a little at a time until dough just comes together.
Turn out onto a clean surface and press gently together to form dough. Wrap in a plastic and place in fridge for 30 minutes, up to 2 days.
Wash, dry, and slice your peaches, removing the pit. Cut into slices then dice.
Combine brown sugar, cornstarch and salt and whisk together.
Toss diced peaches with sugar mixture until well coated. Set aside.
Filling Pies & Baking
Make egg wash by combining 1 egg with 2 Tbs of water and beating together and preheat oven to 350°F.
Split dough into 2, place one half back into the fridge and roll out other half to 1/4" thick on a lightly floured surface. Cut 4 inch circles into the dough.
Place 2 Tablespoons of filling into the center of one dough circle, leaving 1/2" of dough around the outside. Brush edges with egg wash and place a second dough circle on top. Press edges on together and crimp using fingers or a fork.
Continue until all the dough, including the second half from the fridge, and the filling is used. Should yield 8 pies if using the 4 inch circles.
Place finished pies on a lined baking sheet and brush tops with egg wash. Cut small slits in top of pies to vent. Bake in oven for 35 minutes or until golden brown and crispy.
Once your pies are done, remove from baking sheet to a cooling rack.
Make your glaze by mixing water and powdered sugar together until smooth.
When pies are completely cool brush tops liberally with glaze and allow to set up before moving.
Enjoy immediately or store at room temperature for up to 3 days.
*Can also be made using food processor, by pulsing lightly to combine flour and butter.