Peachy Hand Pies

I know it’s almost fall already (sigh), but I still want to hold onto summer a bit. The peaches are still glorious around here, so I decided to make gorgeous and portable little peachy hand pies with them. I always think of my Nana Jeanie and my Papa when I work with peaches, since they sure loved them. They lived in Georgia for quite a while and then Florida. I think we had fresh peaches every time we visited them. Fair warning that it does take a lot of wait time to properly chill the dough after each step in this recipe. That makes the little pies incredibly flaky when that cold butter hits the oven.

The dough came together really easily since my food processor did all of the work for me! Once it chilled, I rolled it out and cut it into 12 circles total. Then they needed to chill again. At this point, it was an hour and fifteen minutes of chilling time. I promise it was worth it though!
During all of that chilling time I made the easy filling. The bourbon, brown sugar and cinnamon really enhanced the peaches so gorgeously. After about 10 minutes the mixture became thick, syrupy and perfect!
After that, I had a lot of fun forming the peachy hand pies. I dolloped a tablespoon of filling on one half of each circle before I brought the other half over. I used a fork to make the pretty tine marks on the edge and really seal them. Then they had to chill again so that the dough became nice and cold again.

Finally, it took about 30 minutes for them to reach golden perfection in the oven. The dough became so crisp and flaky and the filling was nice and bubbly. Oh my goodness, tasting one was pure heaven! The shell and filling were just wonderful together and it was a fantastic way to hang on a bit to summer. Hope you all enjoy it too! xoxo

Peachy Hand Pies
Peachy Hand Pies
5 from 5 votes
Peachy Hand Pies
Peachy Hand Pies
Prep Time
45 mins
Cook Time
45 mins
Dough Chilling Time
1 hr 45 mins
Total Time
1 hr 30 mins
 

These are such incredible little peachy hand pies to hold on to the last of that gorgeous summer fruit! The peach yogurt crust just makes it.

Course: Dessert
Keyword: Peaches, Peachy Hand Pies, Pie
Servings: 12 hand pies
Calories: 268 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CRUST
  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 1/2 cup peach flavored yogurt
  • 2 sticks butter cold and diced small
  • 1/2 cup ice water
FOR THE FILLING AND FINISHING
  • 2 whole peaches pitted and diced small
  • 1/3 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon bourbon
  • 1 whole egg yolk mixed with a dash of water for egg wash
  • granulated sugar as needed for topping
Instructions
  1. First, make the crust dough. All in all it takes a lot of chilling time and patience, but it's very simple. Set up a food processor and combine the flour, salt, peach yogurt, and cold butter in its bowl. Pulse it all together until it is like pebbly wet sand. Then run the processor while you pour in the ice water until it comes together into a big ball of dough. Divide it in half and press each half out lightly into a disc. Wrap each disc in plastic and let it chill in the fridge for 45 minutes. When the time is up, line a sheet tray with a silicone mat or parchment. Roll each disc out on a clean and floured surface to about 1/4 inch thick. Use a 4 inch biscuit cutter to cut 6 circles out of each half of dough to get 12 total and line them up on the sheet tray. Chill the dough circles again on the tray for 30 minutes.

  2. While the dough chills, make the easy filling. Combine the peaches, brown sugar, cinnamon and bourbon in a pan and heat it up over medium high heat. Let it gently bubble and cook for about 10 minutes until it becomes thick and syrupy. Let it cool until the dough discs are done chilling. Then take the chilled dough discs out and scoop a tablespoon of filling onto one half of each disc. Brush a little water around the edge of each disc, then bring the other half over to enclose the filling. Pinch the edges together really well, then use a fork to make pretty tine marks around each edge. Refrigerate the formed pies again for 30 minutes.

  3. Pre-heat the oven to 375 and get the egg wash and sugar out. Take the formed pies out and brush them all generously with the egg wash. Use a small paring knife to make three little cuts across the top of each pie to vent them. Then sprinkle them all generously with sugar on top. Let them bake for about 30-40 minutes, until the dough is completely golden and crisp. Let them cool for a few minutes, then serve warm! These also keep well sealed in the refrigerator, then heated up in the toaster oven. 

Nutrition Facts
Peachy Hand Pies
Amount Per Serving (1 pie)
Calories 268 Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 10g63%
Cholesterol 58mg19%
Sodium 126mg5%
Potassium 72mg2%
Carbohydrates 27.4g9%
Fiber 1.1g5%
Sugar 6.9g8%
Protein 4.1g8%
Calcium 20mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Peachy Hand Pies
Peachy Hand Pies

 

 

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