Spiced Peach Hand Pies
These picnic-ready pies are the ultimate summer dessert!
By Torie Cox
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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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- Yields:
- 9 serving(s)
- Prep Time:
- 50 mins
- Total Time:
- 4 hrs 20 mins
Ingredients
For the crust:
- 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
For the filling:
- 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
For the glaze:
- 1 c.
confectioners’ sugar
Pinch kosher salt
- 1
to 2 tablespoons fresh lemon juice
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
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