Peach Hand Pies
INGREDIENTS
for the filling
3-4 small peaches, chopped (about 12 ounces)
¼ cup granulated sugar
¼ cup light brown sugar
¼ teaspoon cinnamon
¼ teasooon nutmeg
¼ teaspoon almond or vanilla extract
1 Tablespoon lemon juice, fresh
pinch of salt
egg wash (egg and water)
sanding sugar (optional)
for the crust
2 ½ cups all-purpose flour
1 ¼ teaspoons salt
6 Tablespoons unsalted butter, cold & cubed
¾ cup vegetable shortening, cold
½ cup ice water (water with ice, not just cold water)
METHOD
for the crust
In large bowl combine flour and salt. Add butter and shortening. Using two forks, combine the butter and shortening with the flour mixture until pea-sized bits of dough form.
Add 1 Tablespoon of ice water at a time to the dough, stirring after each. Stop adding water when large clumps start to form (about ½ cup to ¾ cup). Only add 1 Tablespoon at a time! Move the dough to a floured surface (dough should not be too sticky). Work dough with your hands until fats are combined and dough forms a ball. Divide dough in half and flatten each to a 1″ disc. Wrap each portion in plastic wrap and refrigerate for 2 hours before using.
for the filling
In a bowl, combine the peaches, sugars, cinnamon, nutmeg, extract, lemon juice and salt. Stir to combine.
ASSEMBLY
Roll out dough on a floured surface using only a small amount of force. Roll from the center out in all directions, turning the dough as you go to ensure it’s even. Cut dough into 5” circles. Divide the filling evenly among the circles, about 2 Tablespoons each. Rub a little water along the edge of the dough, then fold over to form a half circle. Pinch edges together or use a fork to seal. Place a small cut in the top of each pie to vent.
Combine egg and water to make an egg wash. Brush a small amount over the pie tops. Sprinkle with sanding sugar (optional). Bake pies 15- 20 minutes, until golden brown. Cool for 10 minutes. Transfer pies to a wire rack to cool. Enjoy!
