Old fashioned peach hand pies recipe 

Old fashioned home-made Peach Hand Pies with a silky, flaky crust and a sprinkle of almond flavored frosting prepared with farm fresh sweet, luscious peaches. Peach Hand Pies prepared with luscious, juicy farm fresh peaches.

Fresh peach hand pies with a flaky crust and a sprinkling of almond scented frosting. This is the ultimate summer dessert!

A flaky, delicate crust, farm fresh peaches, and a sprinkle of almond-flavored frosting – just like grandma’s!

Prep Time: 1hr

Cook Time: 30 mins

Total Time: 1hr 30mins

 Servings: 20 pies 

Ingredients for old fashioned peach hand pies recipe 

For the pastry crust:

• 2 ½ cups all-purpose flour (318g)
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 8 tablespoons cold unsalted butter cut into ½-inch pieces (4oz or 113g)
• ⅓ cup solid shortening like Crisco (63g)
• 6 tablespoons ice cold water plus 1 T if needed
• 1 large egg mixed with 1 tablespoon milk for brushing on the pies

For the filling:

• 5 medium to large peaches
• ½ cup granulated sugar (110g)
• 2 tablespoons cornstarch
• ¼ teaspoon cinnamon
• dash of table salt
• juice of ½ a lemon
• a few drops of almond extract

For the icing:

• 1 cup powdered sugar (115g)
• 1 tablespoon milk or cream more or less for desired consistency
• ¼ teaspoon almond extract

Instructions for old fashioned peach hand pies recipe:

1. Peel and cut the peaches into 12-inch cubes.
2. In a large mixing basin, combine the chopped peaches and 12 cup granulated sugar.
3. Toss gently to mix. Set aside for an hour, covered with plastic wrap.
4. While the peaches are juicing, prepare the pastry dough.
5. In a food processor, combine the flour, sugar, and salt. Pulse in the butter and shortening until the mixture resembles coarse meal.
6. Add the cold water and pulse until the dough comes together. Don’t overthink it.
7. Gather the dough and split it in half. Make a disc out of each part.
8. Wrap each securely in plastic wrap and place in the refrigerator for at least 30 minutes or overnight.
9. After an hour of resting, strain the juice into a medium saucepan.
10. Set the chopped peaches aside.
11. Combine the corn starch, cinnamon, and salt in a mixing bowl.
12. Cook over medium heat until the syrup begins to boil.
13. Cook, whisking continually, for about 2 minutes, or until the mixture thickens.
14. Take the pan off the heat and add the lemon juice and almond extract. Fold in the peaches and any extra juice gently.
15. Allow to cool before rolling out the dough.
16. Allow the dough to rest for 10-15 minutes after removing it from the refrigerator.
17. Flour a clean work area lightly and dust the dough with flour.
18. Roll one of the discs out to about 18-inch thickness and cut out as many 4-inch rounds as possible.
19. Roll out one of the discs to around 18-inch thickness and cut out as many 4-inch rounds as possible on the first pass. Set aside any leftover dough scraps.
20. Rep with the rest of the dough and filling.
21. If the dough becomes difficult to handle or sticky, place it in the refrigerator for 15-20 minutes before attempting again.
22. Preheat the oven to 350 degrees Fahrenheit.
23. Remove the pastries from the refrigerator and lightly brush the tops of the pies with the egg and milk mixture. 30 minutes, or until golden brown.
24. Place the hand pies on a wire rack to cool.
25. Until smooth, whisk together the powdered sugar, milk or cream, and almond extra.
26. To achieve the correct consistency, add more sugar or milk.
27. Drizzle the frosting over the chilled pies and serve right away.
28. Refrigerate leftover pies in an airtight container in a single layer.

NOTES:

If you have any remaining peach mixture, place it in a ramekin or small baking dish that has been lightly buttered. Combine a couple tablespoons of old fashioned oats, a tablespoon of melted butter, a pinch of cinnamon, and 1 tablespoon of brown sugar in a small mixing bowl. Bake until bubbling and lightly browned on top of the peaches.

NUTRITIONAL INFO:

Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 68mg | Fiber: 1g | Sugar: 14g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg