For the Filling:
- 2 c diced peaches
- 150 g (3/4 c) granulated sugar
- 2 tbsp triple sec or orangecello (optional)
- 1/2 tbsp lemon juice or apple cider vinegar
- 2 tbsp flour
- 1/2 tsp kosher salt
- 1/2 tsp ginger
- 1/2 tsp cinnamon
For the Crust:
- 300 g (2.33 c) all-purpose flour
- 1/4 tsp fine sea salt
- 2 tbsp granulated sugar
- 227 g (1 c) coconut oil, room temperature but solid
- 2 tbsp vodka
- 70 g (4.67 tbsp) water, plus more if needed
To Make the Filling:
- Add diced peaches, granulated sugar, triple sec/orangecello (if using), lemon juice/apple cider vinegar, flour, cinnamon, salt, ginger, and cinnamon to a small saucepan. Stir to combine.
- Place on a stovetop, on medium heat, until the mixture begins to bubble. Stir frequently to keep from burning. The mixture will go from chunky and flour-y to very liquid, then will finally start to reduce. Remove from heat as soon as the mixture has reduced by 1/3 and has thickened.
- Immediately place in a heat-proof bowl and set aside until it’s completely cooled.
To Make the Crust and Build the Hand Pies:
- Add the 300 g all-purpose flour, fine sea salt, and granulated sugar to a large mixing bowl. Whisk to combine.
- Add the solidified coconut oil to the flour mixture. Completely cover the coconut oil with the flour. Then use your fingers to smush the coconut oil into pea-sized pieces (you can also use a pastry cutter for this step). The pieces will not be uniform and this is ideal!
- Combine the vodka and water. Pour evenly over the flour/coconut oil mixture and stir gently to combine with a fork. The mixture should be shaggy but combined.
- Split the pie dough into two equal-ish parts in your mixing bowl.
- Place flour on a pastry mat. Create a thick disc with one half of the pie dough, and place the disc atop the well-floured pastry mat. Flour the top of the dough disc and also your rolling pin. Gently roll to 1/4” thickness. *On this first pass, the dough will feel very soft. I cannot emphasize enough to be gentle!
- Once you’ve reached 1/4” thickness, fold the dough in half two times. Then roll the dough again to 1/4” thickness. The dough will feel much stronger on the second rolling!
- Use a 4.5” biscuit cutter to cut out circles for your hand pies. If you have a lot of dough left over, you can re-roll the extra dough one time and make more hand pies.
- Make the egg wash by adding the whole egg and 1 tsp of water to a small bowl, then whisking to combine.
- Add ~2 tbsp of the peach pie filling to each dough circle. Brush egg wash over the edges of the circles that are closest to you, then close gently. Use a fork to seal gently.
- Place formed hand pies on a parchment-lined baking sheet and place in the refrigerator for at least 45 minutes to an hour before baking.
- Preheat your oven to 400°F (convection) while your hand pies are in the refrigerator. Allow the oven to come to a true 400°F before putting the hand pies in the oven!
- Before baking, cut small vents into the hand pies with a sharp knife, then brush each hand pie with egg wash. Add turbinado sugar (optional) to the top of each hand pie, then place in the oven.
- Bake the hand pies for 18-24 minutes, or until the hand pies are a deep golden brown. Remove from the oven and place on a cooling rack.
- These hand pies are best when they are warm, so they’ll be ready to eat within 15-30 minutes of coming out of the oven. To reheat, place in a 300°F oven for ~5 minutes. Microwaving is not recommended for these hand pies.
- These hand pies are best eaten best day (and warm!), but they can be stored in an airtight container for up to three days.
- Prep Time: 45 minutes
- Cook Time: 18-24 minutes
- Category: Dessert
- Cuisine: American
Keywords: Peach Hand Pies, Peach Hand Pie, Hand Pie