Peach hand pies are a delightful portable dessert that combines sweet, juicy peaches with a flaky, tender crust—all made dairy-free for those with sensitivities or preferences. This recipe offers a simple yet satisfying way to enjoy fresh summer peaches in a convenient, handheld form that’s perfect for picnics, snacks, or dessert.
Ingredients
- 2 cups fresh peaches, peeled and diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (or arrowroot powder)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup coconut oil, solid
- 3-4 tablespoons cold water
- 1 egg (for egg wash, optional)
- Turbinado sugar (for sprinkling, optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the peach filling: In a medium bowl, combine diced peaches, sugar, lemon juice, vanilla extract, and cornstarch. Mix well and set aside to allow juices to thicken while you prepare the crust.
- Prepare the crust: In a large mixing bowl, whisk together the flour and salt. Add the solid coconut oil, using a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
- Add cold water: Gradually add 3 tablespoons of cold water, mixing gently with a fork or your fingers until the dough begins to come together. If needed, add an additional tablespoon of water, one teaspoon at a time, until the dough is cohesive but not sticky.
- Divide the dough: Turn the dough onto a lightly floured surface and divide it into two equal portions. Flatten each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll out the dough: Remove one disc from the fridge. On a lightly floured surface, roll it into a 1/8-inch thick circle, approximately 12 inches in diameter.
- Fill the pies: Using a large spoon, place about 2-3 tablespoons of peach filling in the center of the dough circle, leaving a 1-inch border.
- Seal the pies: Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal completely.
- Transfer to baking sheet: Carefully lift the hand pie and place it on the prepared baking sheet. Repeat with the remaining dough and filling.
- Apply egg wash and sugar: Lightly beat the egg (if using). Brush the tops of the pies with the egg wash and sprinkle with turbinado sugar for extra sweetness and crunch.
- Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and crisp.
- Cool and serve: Allow the pies to cool on a wire rack for at least 10 minutes before serving. Enjoy warm or at room temperature.
Tips
- Substitutions: Use vegan butter or margarine in place of coconut oil if preferred. For the filling, you can add a pinch of cinnamon or nutmeg for extra flavor.
- Storage: Store cooled hand pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 10 minutes for best texture.
- Prevent sogginess: Make sure the filling is thickened properly and avoid overfilling to prevent leaks and soggy crusts.
- Freezing: These hand pies freeze well. Wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat in the oven directly from frozen.
Serving Suggestions
Serve these dairy-free peach hand pies warm or at room temperature. They pair beautifully with a dollop of dairy-free whipped cream or a scoop of dairy-free vanilla ice cream. For a refreshing touch, add a sprinkle of fresh mint or a drizzle of honey (if not strictly vegan).
Variations
For a twist on the classic, consider adding a handful of chopped nuts or shredded coconut into the filling. You could also substitute peaches with other stone fruits like nectarines or plums. For a more decadent version, incorporate a dash of cinnamon or ginger into the filling. To make mini hand pies, cut the dough into smaller circles and reduce baking time to around 15 minutes.
Storage and Reheating
Once cooled, store the hand pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, place in a preheated 350°F (175°C) oven for about 10 minutes until warmed through and crispy. You can also reheat in a toaster oven or air fryer for a quick, crispy finish. Avoid microwaving for too long, as it can make the crust soggy. For best results, reheat from room temperature or cold, rather than straight from the freezer.
Frequently Asked Questions
Can I make these hand pies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum or add a small amount separately to help with binding. The texture may vary slightly, but the flavor remains delicious.
Are these pies suitable for vegan diets?
Absolutely. Use vegan butter or coconut oil in the crust and omit the egg wash or replace it with a plant-based milk or aquafaba. The filling is already dairy-free, making these pies vegan-friendly.
How do I prevent the filling from leaking out during baking?
Ensure the filling is thickened properly with enough cornstarch or arrowroot powder. Do not overfill the pies—about 2-3 tablespoons per pie is ideal. Seal the edges thoroughly and crimp with a fork to create a tight seal. Chilling the assembled pies for 15-20 minutes before baking can also help prevent leakage.
Can I use canned peaches instead of fresh?
Yes, drained canned peaches work well. Be sure to drain excess juice to prevent the filling from becoming too watery. Adjust the sugar quantity if the canned peaches are sweetened, and thicken with additional cornstarch if needed.
What other fruits pair well with this recipe?
Apart from peaches, nectarines, plums, or berries like strawberries and blueberries can be used. Adjust the sugar and thickening agents accordingly, especially if the fruit is more tart or juicy.
Is it possible to make these ahead of time?
Yes. You can prepare and assemble the hand pies a day in advance, refrigerate them covered, and bake just before serving. Alternatively, bake and store cooled pies in an airtight container, then reheat as needed for a fresh-tasting treat.
Related
- How to Can Peaches in Medium Syrup: A Step-by-Step Guide
- How to Can Peaches with Skin On: Step-by-Step Guide
- Zucchini Cake Mix Cookies: 10 Delicious Recipes to Try Today