Peach Hand Pies
These hand pies landed like a revelation, and a great way to use up the glorious yield from my mother-in-law's two peach trees. Freeze some of the filling for summer delight when it's cold out! The work is well worth it.
Oh, and making the crust is a great way to work out some aggression :P
For the pie crust:
Peach Hand Pie Filling:
For the crust:
Source: Cook's Illustrated No. 176 - May & June 2022
- For the filling recipes CI actually calls for using frozen fruit - I used fresh peaches just 'cause I had them.
- For Cherry filling:
- replace peaches with frozen cherries, omit the lemon zest and stir in 1/8 teaspoon almond extract at the end in its stead.
- For Pineapple filling:
- replace peaches with frozen pineapple chunks, replace the lemon juice with lime juice, omit lemon zest and replace with 1/4 teaspoon cinnamon at the end in its stead.
- OK, yeah it's weird to roll the butter, but this is how you get the flat butter flakes that are the key to an extra flaky pie crust. It's worth it I promise!
- Well, this and the envelope folding.
- Both the filling as the wrapped dough can be kept in the freezer long-term.
- From CI: At Step 9 of assembly, the pies can be frozen on the sheet until solid, about 4 hours. Transfer to an air-tight container and keep for up to 6 weeks. Transfer to parchment lined sheet and thaw at room temperature for 2 hours before baking.
- Or not - I think I thawed mine for like 20 minutes? They did fine :) It's hard to wait when you want pie!
- Yes, you MUST let these cool before you eat them! Otherwise you will burn your mouth and tongue and then you can't taste anything and you'll be sad. Trust me.