Vegan peach hand pies are the perfect portable dessert for summer gatherings or a quick sweet snack. Filled with ripe, juicy peaches and wrapped in flaky, dairy-free pastry, they offer a delightful balance of sweetness and crispiness. This recipe is simple to make, customizable, and sure to impress both vegans and non-vegans alike.
Ingredients
- 2 large ripe peaches, peeled and diced
- 1/4 cup organic cane sugar or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch or arrowroot powder
- 1/2 teaspoon ground cinnamon (optional)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup coconut oil, solid, plus extra for brushing
- 3-4 tablespoons cold water
Instructions
- Prepare the filling: In a mixing bowl, combine diced peaches, sugar or maple syrup, lemon juice, vanilla extract, cornstarch, and cinnamon if using. Stir well to coat evenly. Let sit for 10-15 minutes to allow the juices to thicken.
- Make the crust: In a large bowl, whisk together flour and salt. Add the solid coconut oil and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a round cutter or a glass (about 4-5 inches diameter) to cut out circles.
- Assemble the hand pies: Place a heaping tablespoon of peach filling in the center of each dough circle. Moisten the edges with a little water, fold the dough over to form a half-moon shape, and press the edges to seal. Crimp with a fork for a decorative finish.
- Bake: Transfer the assembled pies to the prepared baking sheet. Brush the tops with a little coconut oil or plant-based milk for a golden finish. Cut small slits on top of each pie to allow steam to escape. Bake for 20-25 minutes or until golden brown.
- Cool and serve: Remove from oven and let cool for 5 minutes on a wire rack before serving.
Tips
- Substitutions: Use vegan butter instead of coconut oil if preferred. For the filling, you can add a pinch of nutmeg or ginger for extra flavor.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 5-7 minutes for a fresh-baked feel.
- Prevent sogginess: Ensure the filling is thickened properly and avoid overfilling to prevent leaks and soggy crusts.
- Freezing: Assemble and freeze unbaked pies on a baking sheet. Once frozen, transfer to a bag and bake directly from frozen, adding an extra 5-7 minutes to baking time.
Serving Suggestions
Serve vegan peach hand pies warm or at room temperature. They pair beautifully with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. For a brunch spread, add fresh mint leaves or a dusting of powdered sugar for a touch of elegance.
Variations
Try different fruit fillings such as mixed berries, apples with cinnamon, or apricots. You can also sprinkle the tops with coarse sugar before baking for added crunch. For a chocolate twist, add dairy-free chocolate chips to the filling or drizzle melted vegan chocolate over cooled pies.
Storage and Reheating
Store baked vegan peach hand pies in an airtight container at room temperature for up to 2 days to maintain crispiness. For longer storage, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat from room temperature in a preheated 350°F (175°C) oven for 5-7 minutes or until warmed through. To re-crisp, avoid microwaving, which can make the crust soggy.
Frequently Asked Questions
Can I use frozen peaches for this recipe?
Yes, frozen peaches work well. Thaw and drain excess moisture before mixing with the other filling ingredients to prevent sogginess. Adjust the cooking time slightly if needed, as frozen fruit may release more juice.
Is the crust flaky enough without dairy?
Absolutely. The coconut oil creates a tender, flaky crust similar to traditional pastry. Just ensure the coconut oil is cold when mixing to achieve the best texture.
Can I make these ahead of time?
Yes, you can assemble the pies a day in advance and refrigerate them covered. Bake just before serving for the freshest results. Alternatively, freeze unbaked pies and bake directly from frozen.
What if I don’t have cornstarch?
You can substitute arrowroot powder or potato starch in the same quantity. These thickeners help prevent the filling from becoming too runny and ensure the pies hold their shape during baking.
Are there gluten-free options for the crust?
Yes, use a gluten-free all-purpose flour blend in place of regular flour. You might need to add a teaspoon of xanthan gum or a binding agent to improve the texture. Keep in mind that gluten-free dough may require slightly different handling.
How do I know when the pies are done?
The pies should be golden brown on top and the crust should feel firm to the touch. The edges will be crisp, and the filling should be bubbling slightly through the slits. Keep an eye on them around the 20-minute mark to prevent overbaking.
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