Just Peachy Individual Hand Pies Recipes

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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



Peach Hand Pies image

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.

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

JUST PEACHY INDIVIDUAL HAND PIES

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



Just Peachy Individual Hand Pies image

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.

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

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



Mini Peach Hand Pies image

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

1 (21 ounce) can peach pie filling
1 teaspoon ground cinnamon
¼ cup water
2 (14.1 ounce) packages refrigerated pie crust
2 cups powdered sugar, sifted
⅓ cup milk, or more as needed

PEACH AND CREAM CHEESE HAND PIES

When fresh peaches are in season, these charming and rustic hand pies are the perfect dessert. Make and freeze ahead to enjoy a taste of summer goodness anytime.

Provided by Cindy Rahe

Categories     Dessert

Time 1h30m

Yield 16

Number Of Ingredients 14



Peach and Cream Cheese Hand Pies image

Steps:

  • In medium bowl, combine cold butter, flour, 2 teaspoons granulated sugar and the salt; toss to coat butter. Using fingers or pastry blender, pinch butter into flour until coarse crumbs form. Begin adding ice water 1 to 2 tablespoons at a time, mixing with fork or spoon just until dough comes together when pinched between fingers.
  • Turn dough out onto lightly floured surface; knead a few times just to bring dough together. Divide dough in half; shape into 2 flattened disks. Wrap each disk well in plastic wrap; refrigerate at least 30 minutes.
  • In medium bowl, beat cream cheese, 3 tablespoons brown sugar and the egg yolk with whisk or electric mixer until well combined. In another medium bowl, toss peaches, cornstarch and 2 to 4 tablespoons brown sugar to taste. Set Filling aside while rolling and cutting dough.
  • Heat oven to 400°F. Line 2 cookie sheets with silicone nonstick baking mat or cooking parchment paper; set aside. In small bowl, beat egg and milk with whisk for egg wash; set aside.
  • Roll out dough, 1 disk at a time, to 1/4- to 1/8-inch thickness. Using 3-inch round cutter or upside-down drinking glass, cut out rounds of dough (about 16 per disk). Repeat with remaining dough disk. Place half of the dough rounds on the 2 cookie sheets, leaving room between each (8 per sheet).
  • Divide cream cheese mixture evenly among rounds. Divide peach mixture evenly among each cream cheese-topped dough round. Lightly brush edge of each dough round with egg wash. Top each with second dough round to cover filling. (This may take some rearranging of peach chunks but don't stress, just call them "rustic".) With fork, seal edge of each pie; poke a few holes in top of each to allow steam to escape and prevent pie from exploding during baking. Brush tops of pies with egg wash; sprinkle with granulated sugar.
  • Bake in center of oven, 1 sheet at a time, 20 to 25 minutes or until bottoms of pies are golden brown and sugared tops are slightly crackled and beginning to turn golden. Remove from oven; cool at least 10 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

1 cup cold unsalted butter, cut into small cubes
2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
4 to 8 tablespoons ice water
4 oz cream cheese (from 8-oz package), softened
3 tablespoons packed brown sugar
1 egg yolk
2 cups diced fresh peaches
1 1/2 teaspoons cornstarch
2 to 4 tablespoons packed brown sugar (depending on sweetness of fruit)
1 egg
1 tablespoon milk
Additional granulated sugar

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