I normally don't expect to find sweet ripe peaches around here until August but this year the selection has been amazing. When I see peaches at the grocery store and give them a sniff, I'm rewarded with the sweet perfume of ripe fruit. And I definitely can't resist.
I was planning to make a slab pie with my last batch of sweet peaches but a friend suggested hand pies and I hadn't made any for a while. So, hand pies it is! Besides, I love individual portions of dessert and hand pies are the ultimate - all mine and I'm not sharing - serving size.
I used my favorite all butter pie dough because it's pretty much perfect every time and I love the buttery flavor and texture. But I did add some fresh thyme leaves into the filling. The peaches were sweet and I love when sweetness is tempered by a little salt, a little lemon and an otherwise savory herb. Both the smell and the taste were amazing. Enjoy!
Yield: 8 Servings
Peach and Thyme Hand Pies
prep time: 25 Mcook time: 40 Mtotal time: 65 M
Recipe for individual peach hand pies with fresh thyme and an all butter crust.
- For the Crust:
- 2 Cups all-purpose flour
- 2 Sticks (16 tablespoons) unsalted butter, chilled and cut into 1" pieces
- 1/4 Cup granulated sugar
- 1 Teaspoon salt
- 1/2 Cup ice water
- For the Filling:
- 5 Peaches, washed and diced
- 1/2 Cup granulated sugar
- 1 1/2 Tablespoons lemon juice
- 1 Tablespoon chopped fresh thyme leaves
- 1 Teaspoon cinnamon
- 1/4 Cup all-purpose flour
- Pinch of salt
- For the topping:
- 1 Egg
- 2 Tablespoons cream
- Cinnamon sugar
How to cook Peach and Thyme Hand Pies
- To make the crust, add the flour, sugar, butter and salt to a food processor fitted with a steel blade. Pulse about 15 to 20 times until the mixture resembles coarse crumbs. With the machine running, slowly pour the ice water through the feed tube until a loose dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least an hour.
- Dice the peaches and add them to a large bowl along with the sugar, lemon juice, thyme, cinnamon, flour and salt. Toss to combine and let sit while you roll out the dough. Note that you may need to drain the mixture of the excess liquid before filling the hand pies.
- Pre-heat the oven to 375 degrees.
- Roll the dough out on a well floured surface and use a 3" cookie cutter to make circles.
- Place a couple of tablespoons of the peach filling onto half the dough circles. Top each with the remaining dough rounds, use a form to crimp the edges so the filling doesn't run out and cut a slit into the tops to let steam escape. Place on a baking sheet lined with parchment paper.
- Whisk together the egg and cream and brush the tops of each hand pie. Sprinkle with cinnamon sugar and bake for 30 to 40 minutes or until the pies are a light golden brown.
- Note: If you prefer to peel your peaches, bring a large pot of water to a boil and submerge the peaches for two minutes. Remove with a slotted spoon and place into a bowl of ice water to cool. The peel should pull off easily with your fingers.
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