Peach Hand Pies

Serves 6 · 30 min prep · 25 min cook

Ingredients

• 3 medium fresh ripe peaches
• 1/4 cup granulated sugar
• 2 tablespoons light brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• 2 rounds (14 oz package) refrigerated pie crusts
• for dusting all-purpose flour
• 1 large egg
• 1 tablespoon water
• 2 tablespoons turbinado sugar
• 2 tablespoons peach preserves
• 1/2 cup powdered sugar
• 1 to 2 tablespoons milk

Instructions

1. 1Preheat the oven to 400°F and line a large baking sheet with parchment paper. Dice the peaches into small half-inch pieces so they fit neatly inside the pastries.
2. 2In a saucepan over medium heat, combine the diced peaches, both sugars, cornstarch, cinnamon, lemon juice, and vanilla. Cook, stirring often, for 5 to 7 minutes until the fruit softens and the juices thicken into a glossy jammy filling. Cool completely so it will not melt the dough.
3. 3Unroll the pie crusts on a lightly floured surface and cut out six 5-inch circles using a bowl or cutter as a guide; re-roll scraps once if needed. Spoon a heaping tablespoon of cooled peach filling onto the center of each circle, leaving a half-inch border.
4. 4Brush the borders lightly with water, fold each circle in half to form a half-moon, and press the edges firmly with a fork to seal. Cut two small steam vents on top of each pie with a sharp knife.
5. 5Whisk the egg with the water to make an egg wash. Brush the tops of the hand pies generously, then sprinkle with turbinado sugar for sparkle and crunch.
6. 6Bake for 18 to 22 minutes, rotating the pan halfway, until the crusts are deep golden brown and flaky and a little filling bubbles from the vents. Cool on the sheet for 10 minutes.
7. 7While the pies cool, warm the peach preserves briefly and brush a thin glaze over the tops for shine. Whisk powdered sugar with just enough milk to make a thick drizzle and zigzag it over the warm pies.
8. 8Serve slightly warm or at room temperature. The crust should shatter when bitten and the peach filling should be thick, bright, and not runny.