Easy peach hand pies
The sweet taste of a South Carolina summer in a portable dessert.
Photo by Iuliia Nedrygailova
MAKES 8
These individual pies are not only good but versatile too! They are easy to pack and travel well.
2 pounds fresh ripe peaches, peeled, pitted and sliced
½ cup sugar
1 teaspoon cinnamon
Pinch kosher salt
1 tablespoon cornstarch
1 tablespoon unsalted butter
2 packages 2-crust pie dough (store-bought)
1 large egg, beaten
¼ cup heavy cream or milk (more if needed)
2–3 tablespoons extra-fine sugar
Preheat oven to 375 F. Line two half-sheet or jelly roll pans with parchment paper. Set aside. In a medium, heavy-bottom saucepan, combine peaches, sugar, cinnamon, salt, cornstarch and butter; cook over medium heat until thickened, about 15 minutes. Remove from heat and let cool.
On a clean, lightly floured surface, unroll pie dough (4 rounds) and cut each round in half—making 8 half-moon pieces. In a small bowl, whisk the egg with 1 tablespoon water. Divide the filling between the 8 dough pieces—placing the filling on one side of the dough piece (this allows for folding the empty side over the side with the mixture), leaving a ½-inch space around the cut edges. Using a pastry brush, brush the edges with the egg mixture. Fold the empty dough over the filled dough side, and using a fork, crimp the edges. Use the fork to poke a few holes in the top to allow steam to escape while baking. Place little pies onto the sheet pan. Brush lightly with cream/milk and sprinkle with sugar. Bake in preheated oven for 20–25 minutes or until golden brown.
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