Peach Hand Pies

By Amy Nash

Prep Time:

20m

Bake/Cook Time:

25m

Yield:

Makes 12 servings

Peach season is too short, so don’t miss making these delightful Peach Hand Pies! They are a handheld version of your favorite summer pie full of juicy, sweet peaches at their peak freshness. Made with a buttery, flaky crust, and homemade peach pie filling, these are always a hit at pool parties and backyard BBQs.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Peach Hand Pies

1 pie crust recipe or refrigerated pie crust
5 medium peaches, pitted, peeled, and chopped
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
2 tablespoons cornstarch
Juice of 1/2 a lemon
1/2 teaspoon ground cinnamon
Pinch of salt
1 teaspoon vanilla extract
1 large egg
1 teaspoon cold water

Glaze, optional

2 cups Imperial Sugar Confectioners Powdered Sugar
2 tablespoons heavy cream
1/4 teaspoon almond extract

Directions

Add peaches, sugar, corn starch, lemon juice, cinnamon, and salt to a large bowl. Let sit for 15-20 minutes to draw out peach juices.
Strain juice from peaches over a medium saucepan. Set peaches aside.
Cook peach juices over medium-high heat, stirring frequently, until thickened and translucent, about 4-5 minutes. Remove from heat and add vanilla extract, reserved peaches and any additional accumulated juices. Cool completely.
Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Set aside.
Roll out pie dough on a lightly floured surface until approximately 1/8-inch thick. Cut out large circles using a large round cutter.
Spoon 1-2 tablespoons pie filling into center of each circle of pie dough. Fold dough over and press with tines of a fork to seal. Transfer to baking sheets. Repeat with remaining pie dough and filling.
Whisk egg and cold water in a small bowl. Brush each hand pie with egg wash using a pastry brush. Cut a slit in top of each hand pie to vent.
Bake for 20-25 minutes until golden brown on top. Remove from oven and cool before enjoying.
Whisk powdered sugar, heavy cream, and almond extract to form optional glaze. Add more cream as needed to get the desired consistency. Brush the glaze onto the cooled hand pies with a pastry brush and let sit for 30 minutes to set up before enjoying.