PEACH HAND PIE RECIPE RECIPES

Steps:

• Preheat oven to 400°F. Shape piecrust into a ball; divide ball into 8 equal portions. Roll each portion into a 4-inch circle on a lightly floured surface. (Cover dough circles with a damp towel to prevent drying.) Stir together peaches, brown sugar, butter, and cinnamon in a medium bowl. Spoon about 1 tablespoon peach mixture onto each dough circle, leaving a 1/4-inch border. Moisten dough edges with water; fold circles in half to form half-moons. Crimp edges with a fork to seal; cut slits in top of pies, and place on a parchment paper–lined baking sheet. Bake at 400°F until golden brown, about 14 minutes. Remove and cool 10 minutes before serving.

Steps:

• Place dried peaches in a medium size bowl.
• Cover peaches with cold water. Let set out overnight to re-hydrate.
• Next day, drain the peaches. Place drained peaches in a medium sauce pot.
• Add just enough cold water to almost cover the peaches.
• Place over Medium heat on stove top. Let come to a low boil.
• Reduce heat. Simmer peaches for 20-25 minutes. Remove from heat.
• Drain liquid from peaches again. Place drained peaches in medium mixing bowl.
• Add butter.
• Add sugar.
• Add cinnamon.
• Add lemon juice. Stir well to combine all the ingredients.
• Taste the peaches to see if they need more sugar or cinnamon. Set aside for now.
• Prepare the dough.
• Sift 3 cups flour into a mixing bowl.
• Add the lard.
• Use your hands to crumble and mix the lard into the flour.
• Add the salt. Stir again until combined.
• Make a well in the center of the flour.
• Add 1/2 cup of the milk.
• Use a fork, working in the middle of the milk and stir to gradually work in flour.
• Add more milk as needed. Dough should be tacky when finished.
• Assemble the hand pies.
• Place dough ball on floured counter top or board. Sprinkle top with a bit more flour.
• Turn and fold the dough, adding flour if needed, until dough is smooth. Shape into a log.
• Cut the dough log into 8 pieces.
• Use your hands to roll each piece of dough into a ball. Flatten the ball. Place on floured surface.
• Use your rolling pin to roll out each ball of dough.
• Place a Tablespoon or so of the peach filling just off center of the dough.
• Fold the remaining edge of the dough over the top of the filling. Press edges together with your fingers.
• Use the back side of a fork to crimp and seal the edges together tightly.
• Fry the hand pies.
• Place about 1/2 inch of cooking oil in a skillet over Medium heat.
• When oil is hot, gently place one or two pies into the oil.
• Fry until the bottom edges start to brown. Flip and fry the other side. About 1-2 minutes each side.
• Remove when done and place on wire rack to cool.
• Repeat the process until all pies are cooked.
• Enjoy!