MINI PEACH HAND PIES
Adorable hand pies filled with a sweet cinnamon-kissed peach pie filling. These are glazed when warm and remind me of a tastier version of the little individually wrapped glazed fruit pies you could buy at the grocery store. You can certainly change up the pie filling for your favorite flavor.
Provided by Rebekah Rose Hills
Time 55m
Yield 28
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
- Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.
- Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.
- Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds; you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.
- Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.
- Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.
- Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.
- Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.
- Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.
Nutrition Facts : Calories 189.3 calories, Carbohydrate 25.7 g, Cholesterol 0.2 mg, Fat 8.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 142.5 mg, Sugar 13 g
MINI PEACH PIE
Peach pie is so delicious but sometimes it is too big to make for a couple of people. This recipe has all that wonderful flavor but it is smaller and will be gone in no time!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, tapioca, cinnamon, orange zest, salt and cloves. Add peaches; toss gently to coat. Let stand for 15 minutes., Cut pastry sheet in half. On a lightly floured surface, roll out one half into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Add filling. , Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar and additional cinnamon., Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 343 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 288mg sodium, Carbohydrate 50g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH HAND PIES
A flaky, soft crust, farm fresh peaches and a little drizzle of almond flavored icing - just like grandma used to make!
Provided by Tricia
Categories Dessert
Time 1h30m
Number Of Ingredients 17
Steps:
- Peel and dice the peaches into ½-inch pieces. Place the diced peaches in a large mixing bowl and sprinkle with ½ cup granulated sugar Gently toss to combine. Cover the bowl with plastic wrap and set aside for an hour.
- While the peaches are making their juice, mix up the pastry dough.
- Combine the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Don't over process.
- Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight.
- Once the peaches have rested for an hour, drain the juice into a medium saucepan. Set aside the diced peaches. Whisk in the corn starch, cinnamon and salt until combined. Cooke over medium heat until the syrup boils. Whisking constantly, cook for about 2 minutes or until mixture thickens. Remove from the heat and stir in the lemon juice and almond extract. Gently fold in the peaches and any extra juice. Set aside to cool while rolling out the dough.
- Remove the dough from the refrigerator and allow it to rest 10-15 minutes. Lightly flour a clean work surface and dust the dough with flour. Roll out one of the discs to about ⅛-inch thick and cut out as many 4-inch rounds as you can at first pass. Gather dough scraps together and set aside.
- Place the 4-inch rounds of dough on a large piece of parchment or wax paper.
- Beat together the egg and milk. Brush the egg mixture all over the pastry rounds. Place 1 heaping tablespoon of filling in the center of each pastry. Pull up the sides to make the hand pie look like a taco and start sealing the edges starting on the bottom working your way up to the middle. Lay the pies on their side and seal the edges together using the tines of a fork. Cut a few small slits in the top to vent. Move the unbaked pies to a parchment lined baking sheet and refrigerate for at least 30 minutes before baking. Repeat with the remaining dough and filling. If the dough become hard to handle or sticky, refrigerate 15-20 minutes and try again.
- Preheat oven to 350°F.
- Remove the pastries from the refrigerator and brush the tops of the pies with a little bit of the egg and milk mixture. Bake or 30 minutes or until golden brown. Transfer hand pies to a wire rack to cool.
- Whisk together the powdered sugar, milk or cream and almond extra until smooth. Add additional sugar or milk to reach the desired consistency.
- Drizzle the icing on the cooled pies and serve immediately. Refrigerate left over pies in a single layer in an airtight container.
Nutrition Facts : Carbohydrate 28 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 20 mg, Sodium 126 mg, Fiber 1 g, Sugar 14 g, Calories 197 kcal, UnsaturatedFat 4 g, ServingSize 1 serving
BOURBON-PEACH HAND PIES
In New York, where I live, peaches mean summer, and the perfect specimens usually come from the farmer's market. But what's a peach-lover to do year-round? There is a solution: frozen peaches! The best ones have been picked at their peak and peeled, sliced and flash-frozen to seal in all that glorious peach flavor.
Provided by Samantha Seneviratne
Categories dessert
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the pastry: In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some bigger pieces of butter. Add the ice water and pulse just until the crumbs begin to come together. Add a little more water if necessary but try not to add too much. Turn the mixture out onto a big sheet of plastic wrap, form it into a disc, wrap it and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F.
- On a lightly floured surface, roll out the dough to an even 1/8- to 1/4-inch thickness. Using a 3-inch cookie cutter, cut out 16 to 20 circles. Transfer to a rimmed baking sheet and chill while you make the filling.
- For the filling: In a small saucepan, combine the peaches, granulated sugar and cornstarch. Bring to a boil over medium heat, mashing the peaches with a fork, and cook until the mixture has thickened, 6 to 8 minutes. Stir in the bourbon to taste. Let cool completely, about 30 minutes.
- In a small bowl, whisk together the egg and salt. On a rimmed baking sheet lined with parchment, lay out half of the dough discs. Dollop 1 to 2 tablespoons of the filling in the center of each disc. Brush around the edges of the pastry with some of the egg mixture. Top with another dough disc, pressing the edges with a fork to seal. Brush the tops with the egg mixture and sprinkle with coarse sugar. With a paring knife, make a little slit in each pie to vent steam.
- Bake until golden brown, 25 to 30 minutes. Transfer the pies to a rack to cool or serve warm.
PEACH CUTIE PIES
In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 16
Number Of Ingredients 19
Steps:
- Make the crust: In a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork, or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed; dough should not be smooth and beaten together like cookie dough.
- Gather dough together and divide in half. Flatten each into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.
- Preheat oven to 375 degrees with a rack in center of oven. Spray every other cup of a standard-size muffin tin with nonstick cooking spray. You will need enough muffin tins to spray 16 alternating cups. Alternatively, you can work in batches. Set aside muffin tins aside.
- On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out sixteen 5 1/2-inch-round circles, gently rerolling scraps as necessary. Gently but firmly press each dough circle into a prepared muffin cup; crimp edges as desired.
- Make the filling: Place all filling ingredients in a medium bowl and toss to combine; spoon filling evenly into muffin cups and set aside.
- Make the crumb topping: In a large bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; mix well. Add butter and mix thoroughly using a pastry blender, fork, or your fingers until small pea-size crumbs form. Add oats and mix until topping has a crumbly consistency.
- Sprinkle crumb topping evenly over cutie pies and transfer to oven; bake until filling is bubbling and crust is golden brown, 25 to 35 minutes. Transfer to a wire rack to cool slightly before removing from tins, using a butter knife to loosen sides, if necessary. Cutie pies are best served at room temperature.
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- Place the butter, cream cheese, flour, sugar, and salt in the bowl of a food processor.** Pulse for about a minute, or until a dough forms.
- Divide the dough in half, and form each portion into a disc. Wrap each disc in plastic wrap and refrigerate for 30 minutes. If you need to refrigerate longer, then you may need to let the dough sit at room temperature for about 5 minutes before rolling it out.
- Place one disc of the chilled dough on a lightly floured surface. Roll the dough to 1/8-inch thickness. Use a 4-inch round cutter to cut the dough into rounds. Gather and re-roll the remaining dough once as needed. Repeat with the remaining disc of dough. (You’ll have about 16 cut-outs.)
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- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Stick it in the fridge for 30 minutes.
- While the crust is in the fridge, heat the peaches, sugar, bourbon, salt and cinnamon in a saucepan over medium-low heat. Cook, stirring often, until the peaches are softened and syrupy, about 10 minutes. Let the mixture cool completely.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Fill a small bowl with water.
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