We are continuing our celebration of August being National Peach Month with another delicious recipe using our low-sugar peach jam made with local and organic Colorado Peaches. You might be surprised just how easy it is to make pie dough from scratch and whip out these delicious hand pies.
Peach Hand Pies
Prep Time: 25 minutes | Cook Time: 30 minutes | Servings: 8
1 batch Deep-Dish Piecrust (see recipe below)
1 cup Blue Owl low sugar peach jam
2 tablespoons butter divided into 8 squares
2 eggs (for sealing and brushing)
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
Divide the dough into eight equal pieces and rolls into bags. On a lightly floured work surface, roll out one piece of dough into a thin circle. With a dry pastry brush, sweep off excess flour.
Working with one circle at a time, place 2 tablespoons of jam just off to one side in the center of the circle. Lightly spread out but keep at least 1″ away from the edge. Dot jam with butter pieces. Brush edges with beaten egg and fold over the filling, pressing to seal. Pinch the edges tucking as you go around. Repeat process with remaining circle.
Place hand pies on prepared baking sheet. Brush pies with remaining egg wash. Using a sharp knife, cut a small opening the center of one side of each hand pie to allow steam to escape.
Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.
Prep Time: 30 minutes | Cook Time: 35 minutes | Servings: Servings: 8
2 1/2 cups all-purpose flour
2 Tablespoons sugar
2 teaspoons. salt
16 tablespoons (8 ounces) cold unsalted butter, cut into 1/4-inch pieces
6 to 8 Tbs. ice water
In a food processor, combine the flour, sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal.
Add the 6 Tbs. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky.
If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and divide in half. Shape each into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.