I thought these Peach Hand Pies had a wonderful peach flavor. I really did. So did my both of my kids. My son Josh said they have pies like this in school, but they hardly have any filling in them. He said that he liked these because they had lots of peach filling in them. And then later my husband Chris gave them a try. After eating a pie, he said it was good and then mentioned that I could use the apples from the apple tree in the backyard. I told him yes, but I had wanted to use up the ripe peaches we had. He gave me a funny look so I asked him, “You didn’t think that was an apple pie, did you?” Sure enough, he ate the whole hand pie and thought it was an apple pie!
I used refrigerated pie crust, but if you want to make your own crust you could use either this butter crust recipe or this shortening crust recipe. As far as the peaches I used, I was pretty sure I had bought yellow peaches but when I cut them open the flesh was white. I usually bake with yellow peaches, but I thought the white peaches were perfect in these pies. And I guess my husband thought they tasted like apples. . . .
DetailsPrep time: Cook time: Total time: Yield: 8 hand pies
Peach Hand Pies
Fresh peaches and refrigerated pie crust create the perfect portable pie--peach hand pies!
- 1 tablespoon butter
- 2 1/2 teaspoons cornstarch
- 3 tablespoons sugar, plus additional for sprinkling
- 3 medium ripe peaches, unpeeled, pitted, and cut into 3/4 pieces
- pinch of salt
- 1/2 tablespoon lemon juice
- 1 package unbaked refrigerated pie crust, or prepared crust recipe for 9" double crust
- 1 egg, lightly beaten
1. Melt butter in a 12-inch nonstick skillet.2. In a small bowl, combine cornstarch with 3 tablespoons sugar.3. Stir peaches, sugar mixture, and salt into butter in skillet; stirring frequently cook over medium-low heat for about 25 minutes or until peaches are very soft and mixture thickens and boils.4. Boil for 1 minute, then remove from heat; stir in lemon juice and then allow the filling to cool completely.5. On lightly floured surface, cut each round crust into quarters for a total of 8 wedges. 6. Spoon about 2 tablespoons of filling down the center of each quarter, being careful to leave edges uncovered. 7. Gently fold dough over filling and press edges together with a fork to seal.8. Place pies onto ungreased cookie sheet; brush tops with egg, and sprinkle with sugar; cut 1-inch slits on the tops to allow pies to vent during baking.9. Bake in 425° oven for 15 - 18 minutes or until golden brown; transfer to wire rack and allow to cool before serving.
Recipe adapted from Good Housekeeping.