Ingredients

The following ingredients have 60 Servings
  • 3 3/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups 3 sticks unsalted butter, cut in cubes and frozen
  • 1/2 cup ice water
  • 1 egg (beaten)
  • 1 tablespoon heavy cream
  • turbinafdo sugar
  • 3 peaches
  • 1/4 cup cornstarch
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1/2 teaspoon rosewater (optional, if using white peaches)
  • 1/2 teaspoon vanilla extract (I love Rodelle)
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 2 tablespoons maple syrup
  • 1 - 2 teaspoons water (or as needed)
  • small pinch of salt

Instruction

  • In a large bowl, or a food processor, ad the flour, sugar, and salt. Mix to combine. Add in the butter and pulse (or use a pastry cutter to cut in the butter into the flour) until the mixture resembles lentils.
  • Add half the water and pulse or mix to combine. Add the remaining water one tablespoon at a time, mixing as you go. The mixture should hold together when pressed, but not feel overly moist.
  • Turn out the mixture onto a lightly floured surface and divide in two. Form two discs and tightly wrap with plastic wrap.
  • Chill in the refrigerator for at least an hour, or overnight.
  • In a small bowl, beat the egg and heavy cream together. Set aside
  • Peel and dice the peaches. Place in a bowl and add all the remaining ingredients for the filling. Mix together and set aside.
  • Flour a flat surface and roll out one disc of dough into a long rectangle that is approximately 1/4 inch thick.
  • Cut out wide strips across the shorter sides of the rectangle to create smaller rectangles.
  • Place some of the pie filling on one half of the rectangles, leaving a border around the edges. Brush the border with the egg mixture.
  • Fold the rectangle over the filling and press the edges down to adhere to the bottom crust. Use a fork to prick the edges of the pie crust.
  • Take out the other disc of dough and repeat, using up the remaining filling. You should be able to make at least six large peach hand pies and 9 smaller hand pies, depending on how big your strips are. Cut slits on the tops of the pies
  • Place the hand pies on baking sheets and freeze as you preheat the oven.
  • Preheat the oven to 350 degrees F.
  • Once the oven is preheated, remove the pies from the freezer and brush the tops with the egg mixture. Sprinkle turbinado sugar over the egg wash.
  • Bake for 30 - 40 minutes, or until golden brown and the mixture inside is bubbling.
  • Remove from the oven and allow to cool completely.
  • As the pies are cooling, mix together the ingredients for the glaze. Glaze the cooled hand pies as desired.