Peach Hand Pies with Spiced Sugar
Mini peach hand pies, with homemade all butter pie dough and peach filling spiced with ginger, baked until crisp and flaky, then coated in spiced sugar.
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Equipment
- Rolling Pin
- 4-inch Round Cutter
- Baking Sheet + Parchment Paper
Ingredients
Crust
- 1 recipe All Butter Perfect Pie Dough (enough for a double pie crust)
Filling
- 1 lb peaches (3-4 peaches, ripe but slightly firm, not mushy)
- ¼ cup light brown sugar, lightly packed
- 2 tbsp granulated sugar
- 3 tbsp corn starch
- ½ tsp ground ginger
Spiced Sugar Coating (optional)
- 2 tbsp unsalted butter, melted
- ½ cup granulated sugar
- ½ tsp ground cinnamon
- ½ - 1 tsp ground ginger
Instructions
Dough
- Make 1 Recipe Pie Dough (double crust), and refrigerate the dough until needed.
- On a lightly floured surface, work with half the dough at a time, and roll the dough out to 1/8 inch thick, using more flour as needed to keep the dough from sticking to the counter and the rolling pin. Use a 4-inch round cutter to cut rounds of dough.Gather up the scraps, roll them out again, and continue cutting rounds of dough until you've used up all the dough. You should be able to cut at least 16 rounds of dough for 8 mini pies. (If you rolled your dough a little thinner and you have leftover dough, don't worry, just cut a few more rounds of dough to make more pies.)
Filling
- Peel and pit the peaches, then chop the fruit into 1/4 inch sized chunks. You'll need 1 lb of chopped peaches (after removing the peel and pits).
- In a bowl, toss the peaches with the brown sugar, granulated sugar, corn starch and ginger.
Assembly
- Set 8 of the dough rounds on a baking sheet lined with parchment paper. Spoon the peach filling into the center of the dough, using several tablespoons of filling per pie.
- Use a pastry brush to lightly brush the edges of the dough with water or milk, then place the rest of the dough rounds on top. Press the edges together, then press a fork around the edges to seal them together. Use a sharp knife to cut a few slits in the top of each pie to vent the steam. (If you will not be coating the pies in the spiced sugar after baking, and you want the pies to have more color, brush them with a lightly beaten egg and sprinkle them with granulated sugar before baking.)
- Set the pan in the refrigerator to chill while you preheat the oven.
Bake
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Bake the pies for about 35-40 minutes, until the pastry is crisp and baked through, and the filling is bubbling. Any juice from the filling that leaks out of the pies will likely burn on the parchment paper, so just use a knife to cut around the edge of the pies to remove any burned bits.
- Let the pies cool on the baking sheet for several minutes, then transfer to a cooling rack. Let cool for 10 minutes, or until cool enough to handle.
Spiced Sugar (optional)
- In a bowl, combine the sugar with the cinnamon and ginger.
- Use a pastry brush to lightly brush the top and bottom of the pies with the melted butter, then coat in the spiced sugar. Serve the pies warm, or at room temperature.
Notes
Leftover pies should be cooled completely, loosely covered, and stored at room temperature for up to 2 days.
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