PEACH HAND PIES
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
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.
PEACH, APPLE AND CURRANT HAND PIES
Who says pie can't be the perfect picnic dessert? These travel-friendly hand pies are full of comforting flavors but bake in a fraction of the time.
Provided by Valerie Bertinelli
Categories dessert
Time 45m
Yield 6 hand pies
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Heat a nonstick pan over medium heat and add the butter. When the butter has melted, add the chopped apples and sauté, stirring frequently, until they're slightly softened, about 3 minutes. Turn the heat to low and add in the chopped peaches, dried currants, brown sugar, orange juice, cinnamon and a pinch of salt. Stir to combine and turn off the heat. Let the mixture cool before forming the hand pies.
- Meanwhile, prepare your pie dough. Working with one crust at a time, unroll the dough onto a lightly floured surface. Lightly flour a rolling pin and roll the pie dough out into a 13-inch round. Use a 6-inch circle cutter to cut out 3 rounds of pie dough. Place the dough rounds onto the prepared baking sheet. Repeat the process with the second crust; you should end up with six 6-inch rounds of pie dough. Reserve leftover pie dough for a later use.
- Working one at a time, place a round of dough on a clean work surface and spoon 1/4 cup filling onto one side of the round. Lift the empty side up and over the filling, creating a half-moon. Use a fork to crimp the edges together, sealing the pie. Place the pie on the prepared baking sheet and repeat the process with the remaining dough and filling.
- To make the egg wash, whisk the egg and a splash of water together in a small bowl. Brush each pie with an even layer of the egg wash and sprinkle on the turbinado sugar if desired. Use a sharp knife to cut an "X" on top of each pie. Transfer the pies to the oven and bake until the pies are golden, 20 to 23 minutes.
APPLE HAND PIES
Make a batch of apple hand pies and freeze them, uncooked, for a later date. Spiced with cinnamon and nutmeg, they're encased in a golden shortcrust pastry
Provided by Liberty Mendez
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Tip the apples, brown sugar, cinnamon, nutmeg and butter into a saucepan set over a medium heat and simmer, stirring occasionally for 6-8 mins until the apples are soft. Tip the mixture into a bowl and leave to cool.
- Meanwhile, unroll the pastry with a short side facing you. Cut in half lengthways so you have two long rectangles, then cut each into five smaller rectangles, so you have 10 in total (they should be 12 x 7cm).
- Once the spiced apple mixture has cooled, toss with the cornflour. Spoon into the middle of half the pastry rectangles, leaving the remaining five empty. Brush some of the beaten egg over the exposed pastry around the apples, then carefully place the plain pastry rectangles on top of the filling. Press down around the sides so the filling is encased. Crimp the edges using a fork to seal, then use the tip of a knife to lightly cut three lines across the top of the pies so that steam can escape during cooking.
- Arrange the pies on a baking sheet lined with baking parchment and brush all over with more of the beaten egg. Chill for at least 30 mins in the fridge or 10 mins in the freezer. At this stage, the pies can be chilled for up to 24 hrs or individually covered and kept frozen for two months.
- Heat the oven to 200C/180C fan/gas 6. Brush with more of the beaten egg, sprinkle with the demerara sugar and bake for 15-20 mins, or until the pastry is golden (add another 10 mins if baking from frozen). Once baked and cooled, will keep in an airtight container at room temperature for up to three days.
Nutrition Facts : Calories 454 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
LATTICE PEACH-APPLE PIE
What a great combination! Get the best of two fruits, tart apples and sweet peaches, baked in one delicious pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half. On lightly floured surface, shape each half into flattened round. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup flour and the cinnamon. Stir in peaches and apples. Spoon into pastry-lined pie plate. Sprinkle with almonds. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1 inch from rim of plate.
- Roll other pastry round into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking. Cool on cooling rack. Serve slightly warm.
Nutrition Facts : Calories 470, Carbohydrate 61 g, Cholesterol 5 mg, Fiber 5 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg
PEACH HAND PIES
Sweet, juicy peaches with brown sugar and cinnamon all wrapped in a flaky pastry crust. Our baked peach hand pies are a quick and easy way to enjoy the delicious taste of peach pie with a fraction of the work.
Provided by Steph
Categories Breakfast Brunch Dessert Snack
Yield 6 hand pies
Number Of Ingredients 12
Steps:
- Peel, remove pits, and cut peaches into 1/2-inch pieces.
- In a saucepan over medium heat, combine peaches, sugars, butter and cinnamon until butter is melted. Cover and cook for 6-8 minutes until peaches reach desired softness.
- In a small bowl, mix together 2 Tablespoons water and cornstarch, then add to saucepan. Stir and cover for an additional 1-2 minutes, until peach mixture starts to thicken. Remove from heat and set aside.
- Preheat oven to 375 degrees.
- Roll out both puff pastry sheets, and cut each sheet into six 3x6 inch rectangles. Evenly split the apple mixture down the middle of six of the rectangles. In the other six sheets, make 3-5 cuts in the puff pastry. Take each puff pastry sheet with peaches and top with a puff pastry sheet that has been cut. Press the seams together using the tines of a fork. Place the hand pies on a baking sheet.
- In small bowl, mix together egg white and water. Brush over the top of each hand pie.
- In a separate small bowl, mix together sugar and cinnamon, then sprinkle over the top of each pie.
- Cook for 15-18 minutes, until pastry starts to brown. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 563 kcal, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 255 mg, Carbohydrate 88 g, Sugar 79 g, Protein 4 mg
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- Bring a medium saucepan of water to a boil. Fill a bowl with ice water. Using a sharp paring knife, mark an X on the bottom of each peach. Add the peaches to the saucepan and blanch until the skins start to peel away, 1 to 2 minutes. Transfer to the ice bath and let cool completely. Peel, halve and pit the peaches and cut into 1/4-inch pieces; you should have about 2 cups. Wipe out the saucepan.
- In a large bowl, whisk the flour with the salt. Scatter the butter over the flour and, using your fingers, pinch it in until the mixture resembles very coarse crumbs, with some pieces the size of small peas. Stir in the ice water just until a dough forms. Turn out onto a lightly floured work surface and knead gently to form a ball. Pat into a 1-inch-thick round, wrap in plastic and refrigerate for 1 hour.
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