Just Peachy Individual Hand Pies Food

JUST PEACHY INDIVIDUAL HAND PIES

Just Peachy Individual Hand Pies image

Another yummy recipe from Gooseberry Patch. These are great to take to a picnic or somewhere where you can use your hands and not worry about making a mess! Enjoy!

Provided by Nif_H

Categories Pie

Time 1h5m

Yield 16 pies

Number Of Ingredients 10

Ingredients

1 tablespoon butter
4 teaspoons cornstarch
1/3 cup sugar
2 lbs fresh peaches, pitted, peeled and diced
1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
4 (9 inch) pie crusts
1 egg, beaten
1 teaspoon sugar

Steps:

Melt butter in a skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet. Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside.
Cut crusts into quarters; spoon 2 tablespoons filling into the center of each quarter, leaving 3/4-inch dough uncovered on each side. Fold dough over filling; press edges together to seal.
Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg; sprinkle with remaining sugar. Cut a one-inch slit in the top of each pie.
Bake at 425 degrees for 18 to 20 minutes until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool.

PEACH HAND PIES

Peach Hand Pies image

Using store-bought pie dough for this recipe makes this a dessert that comes together super quickly. These hand pies are great for on-the-go snacking or for individual desserts at a party!

Provided by Food Network Kitchen

Categories dessert

Time 1h5m

Yield 6 peach hand pies

Number Of Ingredients 9

Ingredients

6 peaches (about 1 1/2 pounds), peeled, pitted and chopped
1/2 cup water
1/2 vanilla bean, seeds scraped
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons lemon juice
Pinch of salt
2 rounds refrigerated pie crust
1 large egg, lightly beaten

Steps:

Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.

TEXAS HAND PIES

Texas Hand Pies image

These pies are baked rather than fried, and can be filled with any favorite filling - fruit preserves, pie filling, fruit butters, etc. My son's favorite filling is Smucker's strawberry preserves. For easier preparation, I mix the ingredients in the food processor, and those instructions are given below, but you could easily mix them by hand as well. Note - the time listed does not include the chilling time.

Provided by PanNan

Categories Pie

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons sour cream (or plain yogurt)
1/4 cup milk
1/4 cup butter, softened
1/4 cup vegetable shortening
3/4 cup sugar
1 egg
1 cup preserves (or jam, pie filling, fruit butter, etc.)
2 tablespoons preserves (or jam, pie filling, fruit butter, etc.)
confectioners' sugar, for sprinkling

Steps:

Add the flour, baking powder and salt to the food processor bowl. Pulse a time or two to blend. Add the vanilla, sour cream and milk. Pulse a few times to mix. Add the butter, shortening and sugar and egg, and process until the mixture is thoroughly blended and starts to pull away from the sides of the bowl and form a ball.
Divide the mixture into 12 equal portion and form into balls.
Refrigerate for about an hour until they're well chilled.
Preheat oven to 375, and line a baking sheet with parchment paper.
Flour the work surface and rolling pin. Place a ball of chilled dough on the floured surface. Roll each ball of chilled dough into a 5" diameter circle, using additional flour as needed to keep the dough from sticking to the rolling pin.
Spread 1 1/2 tbsp filling on one half of the circle, leaving a 1/2" uncovered space around the edge of the dough. Moisten the 1/2" space all around the edge of the dough with water.
Fold the circle of dough in half, over the filling, and crimp the edges with a fork. Prick the pies a few time with the fork tines, to allow the steam to escape while they're baking.
Place the pies on the parchment on the baking sheet, and bake in the pre-heated oven for about 20 minutes, or until they're light brown.
Place the pies on a cooling rack until room temperature. Sprinkle with confectioner's sugar before serving.

Nutrition Facts : Calories 311.8, Fat 9.4, SaturatedFat 4.2, Cholesterol 27.4, Sodium 181.2, Carbohydrate 53.4, Fiber 1, Sugar 27.2, Protein 3.6

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