| Preparation time | 30 min |
| Cooking Time | 20 min |
| Ready In | 50 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
1 Double Pie Crust, or use your favorite recipe (enough to make two 9" crusts) or one pkg 1 1/2 pounds (5-6 medium) peachesJuice of 1/2 lemon3 tablespoons sugar1/2 teaspoon freshly grated gingerPinch salt2 tablespoons flour1/4 cup whole milk or heavy creamExtra sugar for sprinkling
Directions
- Make the pie dough according to your recipe, dividing it into two disks and refrigerating for an hour or so or use pre-made pie crust or puff pastry.
- Preheat the oven to 375°F.
- Peel the peaches (see note below) and dice small. Combine the peaches, lemon juice, sugar, ginger, and salt in a bowl and stir to combine. Let macerate for 15-20 minutes while you prepare the pie crusts.
- Bring out one disk of pie dough and let it sit on a flour-dusted counter for a few minutes until it's no longer rock solid. Using a rolling pin, roll out the dough until it is between 1/4 and 1/2 inch thick — slightly thicker than a normal pie crust. Use a 3-inch biscuit cutter or wide-mouth drinking glass to cut as many circles as possible. Gather the scraps, re-roll, and cut additional circles. If your kitchen is very warm and the dough beginning to soften, chill the circles for 10 minutes before proceeding.
- Roll each circle of dough out to 1/8" thick and about 5" wide. Dust lightly with flour and transfer the circles to a parchment-lined baking sheet. It's ok if the circles overlap. Chill in the refrigerator for 15 minutes.
- While the dough circles are chilling, strain the peaches. Set a mesh strainer over a bowl and pour the peaches into it, allowing the excess juice to drain away. Save the leftover juice for mixing with sparkling water or cocktails. Return the peaches to their original bowl and add the flour, tossing to coat.
- Remove the tray of dough circles from the refrigerator. Working one circle at a time, place 1 1/2 - 2 tablespoons of peaches on the front edge of the circle, leaving about a 1/2-inch border (Remember to save half the peaches for the second half.) Brush the edges with a little milk and fold the top half of the dough over the peaches. Use the tines of a fork to gently seal the edges. Repeat with remaining dough circles.
- Arrange the pies at least an inch apart on the baking sheet. Cut a few small slits in the top of each pie with a knife, brush the tops with milk, and sprinkle with sugar. Bake for 35 minutes or until the tops begin to brown. Don't worry if some of the filling leaks out.
- While the first batch of pies are baking, roll, chill, and shape the second batch using the second disk of pie dough.
- Allow the pies to cool for 10 to 15 minutes before eating. Hand pies are best the day they are made, but will keep in a sealed container for up to a week.