Baked Peach Hand Pies

Ingredients:

For the crust:

2 1/2 cups all-purpose flour

1 tbsp sugar

1 tsp salt

1 cup cold unsalted butter, cubed

1/4-1/2 cup ice water

For the filling:

3 cups diced fresh peaches (about 4-5 peaches)

1/4 cup sugar

2 tbsp cornstarch

1 tsp lemon juice

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

For assembly:

1 egg (for egg wash)

2 tbsp coarse sugar (for sprinkling)

Directions:

For the crust: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Slowly add ice water until dough comes together. Divide dough in half, wrap in plastic, and refrigerate for 1 hour.

For the filling: Mix diced peaches, sugar, cornstarch, lemon juice, cinnamon, and nutmeg in a bowl. Set aside.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out dough on a floured surface to 1/8 inch thickness. Cut into 4-inch circles.

Place a spoonful of peach filling in the center of each circle. Fold dough over to create a half-moon shape and crimp edges with a fork to seal.

Place pies on prepared baking sheet. Cut small slits on top of each pie for venting.

Brush pies with beaten egg and sprinkle with coarse sugar.

Bake for 20-25 minutes, until golden brown.

Cool on a wire rack before serving.

Prep Time: 1 hour 30 minutes (including chilling) | Cooking Time: 25 minutes | Total Time: 1 hour 55 minutes

Kcal: Approximately 250 per pie | Servings: 12 hand pies