PEACH HAND PIES RECIPE RECIPES
PEACH HAND PIES RECIPE - LISA DONOVAN | FOOD & WINE
These adorable peach hand pies are a fun alternative to a traditional pie. Freeze them up to a month in advance and pop in the oven for an impressive last-minute dessert. Slideshow: More Hand Pies
Provided by Lisa Donovan
Categories Pies
Total Time 4 hours 45 minutes
Yield Makes 16
Number Of Ingredients 13
Steps:
- Make the peach filling
- Meanwhile, make the dough
MINI PEACH HAND PIES | ALLRECIPES
Adorable hand pies filled with a sweet cinnamon-kissed peach pie filling. These are glazed when warm and remind me of a tastier version of the little individually wrapped glazed fruit pies you could buy at the grocery store. You can certainly change up the pie filling for your favorite flavor.
Provided by Rebekah Rose Hills
Categories Desserts Pies Fruit Pies Peach Pie Recipes
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 28 mini peach hand pies
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
- Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.
- Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.
- Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds; you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.
- Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.
- Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.
- Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.
- Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.
- Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.
Nutrition Facts : Calories 189.3 calories, CarbohydrateContent 25.7 g, CholesterolContent 0.2 mg, FatContent 8.9 g, FiberContent 1.2 g, ProteinContent 2 g, SaturatedFatContent 2.2 g, SodiumContent 142.5 mg, SugarContent 13 g
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PEACH HAND PIES RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
- 1) To make the crust, place the shortening and butter in the freezer for about half an hour. 2) In the bowl of a food processor, add the flour, salt and cream cheese and pulse until the mixture resembles coarse crumbs. 3) Add the cold butter, lemon juice and shortening and continue to pulse until they are evenly distributed throughout the flour. 4) While pulsing, add one tablespoon of water at a time to the mixture until it comes together in a ball. 5) Divide the dough in half, wrap each half in plastic wrap (form them into a disk) and pop them in the freezer for about 45 minutes. 6) In a large bowl, add the peaches, flour, sugar, jam and vanilla paste, mix together well and sit aside. 7) Take the Crust out of the fridge about 10 minutes before you?re ready to roll it out. 8)Preheat your oven to 375 degrees. 9) On a floured surface, roll out each piece of dough about a little less than ?? thick. 10) Using a 4.5? round cutter, cut out your circles, fill them with about 2 ? Tbsp of the filling (place the filling towards one half) , brush the edges with the egg wash, fold over the other half making sure to squeeze out any excess air, using a fork that?s been dipped in flour, seal the edges. 11) Make a little slit on top of each one, brush the tops with the egg wash and sprinkle over a little raw sugar. 12) Place them on a parchment paper lined baking sheet and bake them for about 20 to 25 minutes or until golden brown and flaky.
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PEACH HAND PIES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
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Aug 23, 2018 · Transfer the hand pies to an ungreased cookie sheet. Brush with milk and sprinkle lightly with a pinch of sugar. Cut a 1-inch slit or small design in the top of each pie to allow steam to escape during baking. 5. Bake pies for 15–20 minutes until crust is golden brown and filling is bubbly. Cool pies in the pans on wire racks. 6.
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