Peach Hand Pie Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Unsalted butter: Adds richness and flakiness to the crust.

Ice water: Helps bring the dough together without warming the butter.

Peaches: The star of the filling, offering sweetness and juiciness.

Granulated sugar: Sweetens the peach filling.

Lemon juice: Adds a touch of acidity to balance the sweetness.

Cornstarch: Thickens the peach filling.

Vanilla extract: Enhances the flavor of the filling.

Egg: Used for the egg wash to give the pies a golden, shiny finish.

Coarse sugar: Sprinkled on top for added sweetness and texture.

When preparing the dough, ensure that the butter is extremely cold. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. If the dough becomes too warm, refrigerate it for a few minutes before continuing. This prevents the butter from melting and ensures a better final texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though texture may vary.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and moisture, with a slight coconut flavor.

• unsalted butter - Substitute with margarine: Margarine can be used as a dairy-free alternative, though it may alter the flavor slightly.

• ice water - Substitute with milk: Milk can add a bit more richness to the dough.

• peeled and diced peaches - Substitute with apples: Apples can provide a similar sweetness and texture, though the flavor will be different.

• peeled and diced peaches - Substitute with nectarines: Nectarines have a similar texture and flavor to peaches, making them an excellent substitute.

• granulated sugar - Substitute with honey: Honey can add a natural sweetness and moisture, though it will slightly alter the flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and can be used in equal amounts.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide the necessary acidity, though it will slightly alter the flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken the filling similarly to cornstarch.

• cornstarch - Substitute with tapioca starch: Tapioca starch can also be used as a thickening agent, providing a similar texture.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a unique sweetness and flavor.

• egg - Substitute with milk: Milk can be used for the egg wash to provide a similar golden finish.

• egg - Substitute with aquafaba: Aquafaba (chickpea water) can be used as a vegan alternative for the egg wash.

• coarse sugar - Substitute with turbinado sugar: Turbinado sugar has a similar coarse texture and can provide a similar crunch.

• coarse sugar - Substitute with demerara sugar: Demerara sugar also has a coarse texture and can be used for sprinkling.

• Allow the peach hand pies to cool completely before storing to prevent condensation, which can make the crust soggy.
• For short-term storage, place the cooled hand pies in an airtight container. They can be kept at room temperature for up to 2 days.
• If you prefer to refrigerate, store the hand pies in an airtight container or wrap them individually in plastic wrap. They will stay fresh in the refrigerator for up to 5 days.
• To freeze, first, ensure the hand pies are completely cool. Wrap each pie individually in plastic wrap, then place them in a resealable freezer bag or an airtight container. Label with the date for reference.
• Frozen peach hand pies can be stored for up to 2 months. When ready to enjoy, thaw them in the refrigerator overnight.
• Reheat the hand pies in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. This will help retain their crispiness.
• For a quick reheat, you can also use a microwave. Place a hand pie on a microwave-safe plate and heat on medium power for 20-30 seconds. Note that this method may not keep the crust as crisp.
• If you want to prepare the hand pies in advance, you can freeze the unbaked pies. Follow the recipe up to the point of baking, then freeze the assembled pies on a baking sheet until solid. Transfer to a resealable freezer bag or airtight container.
• When baking frozen hand pies, there's no need to thaw. Simply add a few extra minutes to the baking time, keeping an eye on them until they turn golden brown.

• Preheat your oven to 350°F (175°C). Place the peach hand pies on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, or until they are warmed through and the crust is crisp again.

• For a quicker method, use a toaster oven set to 350°F (175°C). Place the hand pies directly on the rack or on a small baking sheet. Heat for 8-10 minutes, checking to ensure they don't over-brown.

• If you're in a rush, you can use the microwave. Place the hand pies on a microwave-safe plate and cover them with a damp paper towel to keep them from drying out. Heat on medium power for 30-45 seconds. Note that the crust may not be as crisp as when reheated in the oven.

• For an air fryer, preheat to 350°F (175°C). Place the hand pies in a single layer in the basket. Heat for 5-7 minutes, or until they are warmed through and the crust is crispy.

• If you have a stovetop griddle or skillet, you can reheat the hand pies over medium-low heat. Place them in the skillet and cover with a lid to help retain moisture. Heat for about 3-5 minutes on each side, or until warmed through.

• Oven: Used to bake the hand pies to a golden brown perfection.

• Baking sheet: Lined with parchment paper to prevent the pies from sticking and to ensure even baking.

• Parchment paper: Placed on the baking sheet to provide a non-stick surface for the pies.

• Mixing bowl: Used to combine the flour and salt, and later to mix the peach filling.

• Pastry cutter: Helps to cut in the cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough disks before refrigerating them.

• Rolling pin: Rolls out the dough to the desired thickness.

• 4-inch cutter: Cuts out circles from the rolled dough.

• Fork: Presses the edges of the dough to seal the hand pies.

• Pastry brush: Brushes the beaten egg onto the pies for the egg wash.

• Knife: Cuts small slits on top of the pies for steam to escape.

• Measuring cups: Measures the flour, sugar, and peaches accurately.

• Measuring spoons: Measures the salt, lemon juice, cornstarch, and vanilla extract accurately.

• Cutting board: Provides a surface to peel and dice the peaches.

• Peeler: Peels the skin off the peaches.

• Cooling rack: Allows the pies to cool slightly before serving.

Prepare the filling in advance: Mix the peaches, sugar, lemon juice, cornstarch, and vanilla extract the night before and refrigerate.

Use a food processor: Quickly combine flour, salt, and butter using a food processor instead of cutting in the butter by hand.

Pre-cut dough circles: Roll out and cut the dough circles ahead of time, then stack them with parchment paper in between and refrigerate.

Batch assembly: Lay out multiple dough circles at once, fill them all, and then seal them in one go to save time.

Freeze extra pies: Make a double batch and freeze the extra hand pies before baking. Bake directly from frozen when needed.