Individual-Serving Peach Pies
My Favorite Little Peach Pies
Peach pies are one of my favorite fruit pies. I’ve made them in the past – always a traditional type of peach pie – but this time I decided to try something different – peach hand pies. These are perfect size for a treat or dessert, they’re fun and so easy to make and they taste just as good the next day!
My oldest son helped me with the dough and this is a great way to get your kids in the kitchen. He enjoyed the process and we loved the end result.
I made these a few weeks ago for a Sunday after-dinner dessert and my family wants them again. I think with fall coming I’ll try these with an apple pie filling and maybe even pumpkin pie filling.
This recipe is super easy to make and a great way to celebrate any occasion. Now on to the easy recipe and if you would like a printable version with no pictures just click the bold red button on the next page then click the printer-friendly button on the bottom left corner.
Hand Pie Dough:
3 cups all-purpose flour
1 teaspoon table salt
3/4 cup cold shortening
1 egg lightly beaten
4 to 6 tablespoons ice water
1 teaspoon white vinegar
Combine flour and salt in a bowl or the bowl of a food processor. Next, add the shortening and pulse until a crumbly texture is achieved. Combine the egg, 4 tablespoons ice water and vinegar and add this mixture to the food processor stirring until the dough forms into a ball and pulls away from the sides of your container. Add more water if necessary. Remove dough from the processor and shape into a disk. Cover with plastic wrap and chill in refrigerator at least one hour. I made mine a day ahead to save time and it was the perfect consistency.
Peach Pie Filling:
1 cup peeled and chopped fresh peach (approximately 1 medium peach)
2 tablespoons of granulated sugar
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon butter
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
Vegetable oil for frying
Powdered sugar for serving
Stir together the chopped fresh peach, granulated sugar, brown sugar, cornstarch, butter, lemon juice and ground cinnamon in a medium saucepan. Bring to a gentle boil stirring constantly and boil (still stirring) for one minute or until thickened.
Remove from heat and allow to cool completely before moving on to the next step.
Roll dough to 1/8 to 1/4 inch thickness on a lightly floured surface and cut into 4-inch rounds. I used a small bowl as a template and cut around it to achieve this size. You can also buy a cookie cutter in that size but I didn’t have one handy and didn’t want to spend the money so I improvised. 😉
Once you have your mini pies cut spoon 1 tablespoon of the cooled peach mixture into the center of each pastry circle. Moisten edges with water, fold pastry in half and use a fork dipped in flour to seal the edges.
Pour oil into a Dutch oven and heat to 375°. Fry the pies 2 to 3 at a time for 3 to 4 minutes until golden brown turning occasionally. Drain on paper towels and sprinkle with powdered sugar. Serve while warm (but truth be told these are also great the next day!).
Have you ever made hand pies before? I’m a newbie to this but I actually preferred it to a regular pie.