peach hand pies Recipe - Homemade American

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Make the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Let it sit for 15 minutes to allow the peaches to release some juices.
Assemble the Hand Pies: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a round cookie cutter (about 4 inches) to cut out circles.
Fill and Seal: Place a spoonful of peach filling in the center of half of the circles. Brush the edges with the beaten egg. Top with the remaining dough circles, pressing the edges to seal. Crimp the edges with a fork.
Bake: Place the hand pies on a baking sheet lined with parchment paper. Brush the tops with the remaining egg wash and sprinkle with turbinado sugar, if desired. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
Cool and Serve: Let the hand pies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

For a richer dough, you can use a combination of butter and shortening.
If your peaches aren’t very ripe, you might want to add a little more sugar to the filling.
Feel free to add a pinch of cardamom or allspice to the filling for extra flavor.
Hand pies can be stored in an airtight container at room temperature for up to 2 days.