We’re still in the midst of peach season over here, so here comes another peach recipe! I love these glazed peach hand pies so much, I couldn’t wait to share.
This weekend is the Peach Days celebration in Brigham City, and there are peaches everywhere! Whenever I drive past the fruit stands in Willard and Perry, I can’t help but stare at all the beautiful peaches in their bushels. It’s magical, I tell you! Too bad I don’t have enough money to buy every bushel, because I’m sure I totally would. So irresistable!
I have been making hand pies for a few years now and they’re one of my favorite things to make. I usually try different fillings, but these glazed peach hand pies are top of my list. This is one of the easiest pastries ever. I would tell you that you could make this without a food processor, but the truth is, I actually don’t think you should. Since the pastry uses sour cream, I can imagine that it would be hard to mix in with the rest of the ingredients by hand. But if you have a food processor, you should totally make this pastry!
First, you start by placing the dry ingredients in the food processor and pulse it a few times. Then you add the butter and pulse until the pieces of butter are pea-sized. All you have to do is add sour cream, give it a few more pulses, then that’s it!
Now, the mixture will look crumbly and not cohesive but this is exactly how it is supposed to look. Once you turn it out onto the counter and give it a few presses with your hands, it will clump together perfectly. After that, you roll it out, fold and chill a few times, then it’s done.
Millions of peaches, peaches for me…
When it comes to the peaches, you obviously want to choose the best peaches that you can find. Try to find some juicy, ripe peaches that are in season. You’ll always have the best result in your baking if you choose local, in season produce.
Guys. One time, and I’m not even kidding you, while I was driving past all the fruit stands with the peaches, Peaches by The Presidents of the United States of America came on the radio. It was so perfectly strange. I only saw it as a sign that I had to buy more peaches to share more recipes on my blog. (lol)
You might find that these glazed peach hand pies disappear quickly. But by chance that they don’t, they’re best eaten the same day that they’re baked.
Glazed Peach Hand Pies
Celebrate peach season with these perfectly portable pastries!
For the pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup cold unsalted butter, cut into cubes
- 1/2 cup cold sour cream
For the egg wash:
- 1 large egg, lightly beaten
For the filling:
- 2 cups peeled and diced peaches (about 2 1/2 peaches)
- 2 tablespoons sugar
- 2 tablespoons instant tapioca
- 1/8 teaspoon cinnamon
For the glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/8 teaspoon vanilla
Add the flour, baking powder, and salt to the bowl of the food processor. Pulse a couple of times to combine. Evenly distribute butter cubes in the flour mixture. Pulse until the butter pieces are pea-sized. Then spoon in the sour cream. Pulse until the dough looks wet and crumbly. It will NOT come together in the bowl, and you don't want to mix it to the point where it does. Turn it out onto a floured surface and give it a few kneads to get it to come together.
Roll into an 8x10 inch rectangle. Fold the dough in thirds (like a business letter). Flip dough over, and rotate it 90º. Roll into another 8x10 inch rectangle and fold in thirds. Wrap in plastic wrap and pop it in the fridge to chill for at least 30 minutes.
When the dough has almost been in the fridge for 30 minutes, combine filling ingredients in a separate bowl and prepare egg wash in another. Preheat oven to 425º. Have a rolling pin, pastry frame (or floured surface), pizza or pastry cutter, pastry brush and two baking sheets lined with parchment paper. As soon as you get the dough out of the fridge, you'll want to work fast! Roll dough into a 14x14 inch square. Cut squares that are 3 1/2 inches tall and wide. At the end, you'll have 16 squares.
Place the filling on half of the squares, making sure it's evenly distributed (about 1-2 tablespoons of filling-you may have some leftover and that's okay). Brush the edges of the filled squares with the egg wash and top with the rest of the squares. Seal the edges with a fork and cut some slits on the top. Brush the remaining egg wash on top of each pie. Pop them in the oven to bake for 15-20 min or until they are puffy and golden brown.
Let cool a few minutes and place them on a cookie rack over a baking sheet. Allow to cool almost completely. While they are cooling, whip up the glaze. Lightly drizzle the glaze over each pie. Enjoy!
I really hope you love this recipe! Happy Peach Season!