Peach Hand Pies

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Looking for a quick and easy dessert recipe?  Well this one will definitely check off both.  You can throw this together for a quick snack for the kids after school or just a simple treat for when you sweet tooth is aching.  With Peach season here, I am finding myself with lots of peaches.  So this was one way to use up a few.

Now I did these with a from scratch pastry dough but you can cut that time completely out as well using store bought pie crusts.  But if you have the time, use my recipe.  I added a bit of cinnamon to it to bring these pies over the top with a surprising additional burst of flavor.  OH, and the butter?  Well that just completes the amazingness (yes I think I made up that word) of these pies.  Give them a try and let me know.

Ingredients:

Pastry

•  1 and 1/4 cups flour – sifted
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup butter – cold and grated (yes I said grated)
• 1/4 cup ice cold water

1. In a large bowl, combine flour, cinnamon and salt. Cut in the butter with a fork or pastry cutter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for at least 1 hour or overnight.  We want to let it rest and re-coagulate that butter.
2. Roll dough out to 1/4 inch thickness.  About the same you would for a pie.
3. Using a 4 or 5 inch biscuit cutter or even a large glass and cut out as many circles of pastry.  You can re-roll the scraps if you want to make additional.  They are usually not as flaky, but they taste just as good.

Filling

Now here’s the easy part.  All you need is a can of peach pie filling.  P.S., you can use apple or cherry or any other pie filling you like too.  See.  I told you this would be quick and easy.  You will need one egg white whisked till frothy to brush pastry.

1. Using a 1 teaspoon cookie scoop dip one dollop of peach filling onto each pastry circle.
2. Fold over one side of circle and pinch together with the tines of a fork
3. Place each pie on a prepared baking sheet and brush with egg white.
4. Bake in a preheated 425° oven for 15 minutes or until golden.

For Fresh peaches, I just toss in 2 tablespoons flour (or Corn Starch) and 3 tablespoons brown sugar…and 1 teaspoon cinnamon….a dash of lemon juice keeps their color too.

While Pies are baking you can make the glaze.

• 2 cups powdered sugar
• 1/4 cup whole milk

1. Mix the powdered sugar and milk together in a medium sized flat bottom bowl.  It will make it easier to dip the pies.
2. When the pies come out of the oven, let rest for 2-3 minutes.
3. Dip each pie will still warm in the glaze using two forks to turn and coat each side.
4. Place on a cookie cooling rack with something under it to catch dripping glaze.
5. Let cool for 10-14 minutes to let the glaze set and then enjoy.