Peach Hand Pies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">170g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60-80ml ice-cold water</li> <li class="ingredients-single-item">500g ripe peaches (about 4-5 medium peaches)</li> <li class="ingredients-single-item">70g granulated sugar</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">1/2 tsp ground cinnamon</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">1/2 tsp vanilla extract</li> <li class="ingredients-single-item">1 large egg (for egg wash)</li> <li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (optional)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">10cm (4-inch) round cookie cutter or template</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry dough: In a large bowl or food processor, combine flour, salt, and 1 tablespoon sugar. Add the cold cubed butter and pulse or use your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter pockets create steam during baking that results in deliciously flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just begins to come together. You may not need all the water – stop when the dough holds together when pinched. Cold water prevents the butter from melting, which is crucial for achieving that perfect flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and gather it together, being careful not to overwork it. Divide into two equal portions, flatten each into a disk, wrap in cling film, and refrigerate for at least 1 hour or up to overnight. Chilling relaxes the gluten and firms up the butter, ensuring your pastry will be tender rather than tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Prepare the peach filling: Bring a large pot of water to a boil. Cut a small X on the bottom of each peach, then carefully place them in the boiling water for 30-45 seconds. Immediately transfer to an ice bath. Once cool, the skins should slip off easily. Remove pits and dice peaches into 1cm pieces. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a medium saucepan, combine the diced peaches, 70g sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring frequently, until the mixture bubbles and thickens, about 5-7 minutes. The cornstarch needs to reach boiling point to activate its full thickening power, preventing soggy pie bottoms. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove from heat, stir in the vanilla extract, and transfer to a bowl. Cover and refrigerate until completely cool, at least 30 minutes. A warm filling would melt your pastry butter and compromise the flakiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Assemble the hand pies: Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> On a lightly floured surface, roll the dough to about 3mm thickness. Use a 10cm (4-inch) round cutter to cut as many circles as possible. Re-roll scraps once to cut more circles. Repeat with the second disk of dough. You should have approximately 16 circles total. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Beat the egg with 1 tablespoon of water to create an egg wash. Place 1 heaping tablespoon of cooled peach filling in the center of half of the dough circles, leaving a 1cm border around the edges. Brush the borders with egg wash, which will act as glue. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Top each filled circle with a remaining dough circle. Press edges firmly to seal, then crimp with a fork to ensure they don't open during baking. Cut 2-3 small vents in the top of each pie to allow steam to escape – this prevents the filling from bursting through the seams. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Transfer assembled pies to prepared baking sheets, spacing them about 5cm apart. Brush the tops with remaining egg wash for a golden shine, then sprinkle with demerara sugar for a delightful crunch and sparkle. Place the baking sheets in the refrigerator for 15 minutes to chill the pastry once more before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Bake in the preheated oven for 22-25 minutes, rotating pans halfway through, until the pies are golden brown and filling is bubbling through the vents. The bottom should be well-browned too – this ensures your pastry is fully cooked with no soggy bottoms. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the hand pies to cool on the baking sheets for 10 minutes, then transfer to a wire rack. These are delicious served warm or at room temperature. The peach filling continues to set as it cools, so resist cutting into them too soon! Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. </li> </ol>