Spiced Peach Hand Pies

Name: Spiced Peach Hand Pies
Prep time: 50 min
Total time: 4 h 20 min
Yield: 9 serving(s)
Ingredients: 3 c. all-purpose flour, spooned and leveled, plus more for work surface; 1 1/2 tsp. kosher salt; 1 tbsp. granulated sugar; 1 c. (2 sticks) cold unsalted butter, cut into pieces; 10 to 12 tablespoons ice water; 2 large peaches, peeled, pitted, and chopped; 1/3 c. packed light brown sugar; Pinch kosher salt; 1/2 tsp. ground cinnamon; 1/8 tsp. freshly grated nutmeg; 2 tbsp. unsalted butter; 1 tbsp. fresh lemon juice; 1 tbsp. cornstarch; 1/2 tsp. pure vanilla extract; 1 large egg, lightly beaten; 1 tsp. granulated sugar; 1 c. confectioners’ sugar; 1 to 2 tablespoons fresh lemon juice

These picnic-ready pies are the ultimate summer dessert!

By Torie CoxPublished: Jun 7, 2022

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Becky Luigart-Stayner for Country Living

Yields:

9 serving(s)

Prep Time:

50 mins

Total Time:

4 hrs 20 mins

Inspired by Durbin Farms Market in Chilton County, Alabama (look for the Big Peach Water Tower!), which is the heart of Alabama peach country. Durbin Farms is a popular pit stop for summer road trippers. About 40 varieties of peaches are on offer, including pie filling-friendly freestones. These picnic-ready pockets combine fresh peaches with warm cinnamon and a lemon-sugar glaze

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Ingredients

For the crust:

3 cups all-purpose flour, spooned and leveled, plus more for work surface
1 1/2 tsp. kosher salt
1 Tbsp. granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
10 to 12 tablespoons ice water

For the filling:

2 large peaches, peeled, pitted, and chopped
1/3 cup packed light brown sugar
Pinch kosher salt
1/2 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
2 Tbsp. unsalted butter
1 Tbsp. fresh lemon juice
1 Tbsp. cornstarch
1/2 tsp. pure vanilla extract
1 large egg, lightly beaten
1 tsp. granulated sugar

For the glaze:

1 cup confectioners’ sugar
Pinch kosher salt
1 to 2 tablespoons fresh lemon juice

Directions

1. Step 1Make the crust: Pulse flour, salt, and sugar in a food processor until combined, 2 to 3 times. Add butter and pulse until butter is the size of almonds, 5 to 6 times. While pulsing, drizzle in 10 tablespoons water. Squeeze a small handful of dough; if dough does not hold together or there are dry patches, add additional water, 1 tablespoon at a time. Divide dough in two. Flatten into a 5- by 6-inch rectangle. Wrap in plastic wrap and chill at least 2 hours or up to overnight.
2. Step 2Make the filling: Combine peaches, brown sugar, salt, cinnamon, and nutmeg in a bowl. Let stand 10 minutes. Melt butter in a small saucepan over medium heat. Add peach mixture and cook, stirring occasionally and breaking up peaches with a spoon, until thickened, 3 to 4 minutes. Whisk together lemon juice and cornstarch in a bowl. Add to peach mixture and cook until thickened, about 30 seconds. Stir in vanilla. Cool completely. Cover and chill at least 2 hours.
3. Step 3Line a baking sheet with parchment paper. On a lightly floured work surface roll one piece of dough into a 12- by 10-inch rectangle. Trim to an 11- by 9-inch rectangle, then cut out nine 3- by 3 1/2-inch rectangles; place on prepared baking sheet. Repeat with remaining dough. Chill until firm, 30 minutes and up to 1 day.
4. Step 4Preheat oven to 400°F. Line a second baking sheet with parchment paper. Brush edges of 1 dough rectangle with egg. Spoon 1 heaping tablespoon filling into center. Place another dough rectangle on top and press edges with tines of a fork to seal; place on prepared baking sheet. Repeat with remaining dough, egg, and filling. Brush tops with beaten egg and sprinkle with sugar, dividing evenly. Cut a small X in the center of each pie. Freeze 15 minutes. Bake until golden brown, 20 to 25 minutes. Transfer to a wire rack to cool.
5. Step 5Make the glaze: Whisk together confectioners’ sugar, salt, and lemon juice in a bowl (glaze should be thick but pourable.) Drizzle over pies. Let set 30 minutes before serving.