Fresh Peach Hand Pies
Serve these pies hot from the oil with a scoop of vanilla ice cream.
Serves: 4Hands-on: 25 minutesTotal: 1 hour 55 minutesDifficulty: Medium
- 2 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 1 tsp. salt
- 12 Tbsp. butter, cubed and chilled
- 1⁄4 cup vegetable shortening, chilled
- 2 large peaches, peeled, pitted, and finely diced
- 1⁄4 cup packed light brown sugar
- 1⁄4 tsp. ground cinnamon
- 1⁄8 tsp. ground nutmeg
- 1 Tbsp. cornstarch
- In a large bowl, whisk together flour, sugar, and salt. With your fingers, rub the chilled butter and shortening into the flour mixture until 30 percent of the fat is between pea-sized and hazelnut-sized, while the rest is blended well. Add 1⁄4 cup ice water and mix until the dough forms a ball. Add more water, 1 tablespoon at a time, if needed.
- Turn the dough onto a lightly floured surface and divide into 4 even balls. Form each ball into a disc. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, in a medium bowl, combine the peaches, brown sugar, cinnamon, nutmeg, and cornstarch until well combined.
- Heat the oven to 425°F and line a baking sheet with parchment paper.
- Remove dough from the refrigerator and let sit for 10 minutes. On a lightly floured surface, roll each disc of dough into an 8-inch round. Place about 1⁄3 cup filling, slightly off center, onto the pastry. Brush the edges of the pastry with beaten egg, and fold the dough over the filling. Place the pies on the prepared baking sheet and brush the tops and edges with the beaten egg.
- Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 25 minutes, or until the pastry is golden brown and juices are bubbling. Cool 10 minutes before serving.