I’m a little obsessed with hand pies lately. This crust is flaky, buttery and when you add some peach preserves in the middle for that yummy bite - oh my! I do serve them warm with a dollop ice cream.

Homemade Peach Hand Pies

Ingredients for the pastry:

2 cups all-purpose flour

1 Tbl sugar

1 tsp salt

2 sticks unsalted butter, cut into pats

1 large egg

2 Tbl milk

Granulated sugar

1 additional large egg (to brush on pastry)

Directions for the Pastry:

Whisk together the flour, sugar and salt. Work in the butter with your fingers until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk the egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter, adding more flour if necessary.

Divide the dough in half and shape each half into a smooth rectangle, about 3×5 inches. Wrap each half in plastic and refrigerate for up to 2 days.

To assemble Hand Pies

Remove the dough from the refrigerator and allow it to soften a few minutes and become workable. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick. Trim it to an even 9″ x 12″. Repeat with the second piece of dough. Cut each piece of dough into thirds to form nine 3″ x 4″ rectangles.

Beat the second egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg wash is the “glue.” Place a heaping Tbl filling onto center of each rectangle, keeping a half inch border on all sides. Place a second rectangle of dough on top. Use your fingertips to press on all sides to seal. Press edges with a fork. Repeat with remaining tarts.

Place the tarts on a parchment-lined baking sheet. Prick the tops a few times with a fork to allow steam to escape and prevent puffing. Refrigerate the tarts for 30 minutes and preheat the oven to 350°F. Bake the tarts for 20-25 mins or until golden brown.

To glaze:

When hand pies have cooled drizzle with glaze.

I added salted pistachio crumble while the glaze was hot so it would adhere. Recipe follows

Peach Filling:

8 oz store bought peach preserves

Ingredients for the Cinnamon Glaze:

¾ cup powdered sugar

1 Tbl whole milk

½ tsp Vietnamese Cinnamon
¼ tsp Pure Vanilla Extract

Directions for the Brown Sugar Cinnamon Filling:

Mix all ingredients together. Set aside.
Directions for the Brown Sugar Cinnamon Filling:

Mix all ingredients together. Set aside.

Oatmeal Crumble:

Ingredients:

1/2 cup oatmeal

1 cup all-purpose flour

½ cup sugar

¼ cup cornmeal

1 tsp sea salt, plus more

½ cup (1 stick) unsalted butter, melted

Directions:

Place rack in upper third of ovens; preheat to 350 degrees. Mix oatmeal, flour, sugar, cornmeal, and 1 tsp salt in a large bowl, then drizzle in butter and work in with your rubber spatula or fingers until small pebble clumps form. Scatter crumble over a parchment lined sheet pan and bake, tossing halfway through, until golden brown. 20-25 minutes. Let cool.