This weekend I came across some really beautiful peaches and knew it was the start of a bake day. Rather than going with one big pie, I wanted to find a recipe for minis…makes it so much easier to transport and share I went with a recipe for mini peach hand pies by Smitten Kitchen. They were delicious, perfect amount of sweetness and the dough was to die for…definitely worth the time and energy involved.
For the pastry:
- 2 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 16 tbsp (2 sticks, 8 ounces) unsalted butter, cut into pieces
- 1/2 cup sour cream
- 4 tsp fresh lemon juice
- 1/2 cup ice water
For the filling:
- 2 pounds of peaches
- 1/4 cup flour
- 1/4 cup sugar
- Pinch of salt
- 1 tsp bourbon (optional)
- 1/2 tsp vanilla extract
One egg yolk beaten with 2 tbsp water (for egg wash)
Coarse sanding sugar, for decoration
1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour.
2. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal.
3. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
4. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes.
5. Repeat the rolling, cutting, and chilling process with the remaining half of dough.
6. Make the filling: Peel and chop the peaches into small bits (approx. 1/2-inch dice). Mix them with the flour, sugar and pinch of salt, and add the bourbon and vanilla. (I didnt use bourbon and it was still delic!)
7. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tbsps filling onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough.
8. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.
9. Heat oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.